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Jalapeno Deviled Eggs

Jalapeno deviled eggs with a creamy yolk filling and bright pickled-jalapeno heat. Boiled eggs are standing-set for a tender yolk, then piped and topped with fresh jalapeno, bacon crumbles, and chili powder.
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Prep Time 20 minutes
Cook Time 12 minutes
ice bath + standing 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 158
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
Mayonnaise
  • 0.333 cup mayonnaise
Cream cheese
  • 2 oz cream cheese, softened softened
Pickled jalapeños
  • 2 tbsp pickled jalapenos, finely minced plus 1 tablespoon brine
  • 1 tbsp jalapeno brine
Dijon mustard
  • 1 tsp Dijon mustard
Garlic powder
  • 0.25 tsp garlic powder
Salt
  • 0.25 tsp salt
Fresh jalapeno
  • 1 fresh jalapeno, thinly sliced
Bacon
  • 4 slice bacon, cooked and crumbled
Chili powder garnish
  • 0.25 tsp chili powder for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil, stand, and cool the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Visually separate the yolks from the whites for filling.
Make the jalapeno yolk filling
  1. Mash the yolks with mayonnaise, cream cheese, jalapeno brine, Dijon, garlic powder, and salt until smooth. Keep mashing until the mixture looks thick and evenly speckled.
  2. Fold in the minced pickled jalapenos. Mix just until the jalapeno bits are evenly distributed.
Fill and top
  1. Pipe the filling into the egg whites. Fill each half so the top looks mounded.
  2. Top each with a fresh jalapeno slice, bacon crumbles, and a dusting of chili powder. Finish with a light, even sprinkle for visible red-brown specks.

Notes

For clean piping, make sure the yolk mixture is thick and well mashed with no large lumps. Store filled deviled eggs in the refrigerator up to 3 days in a covered container; bring to room temp for 10 minutes before serving. Freezing isn’t recommended because the yolk texture can turn crumbly after thawing. For a lower-fat option, swap the mayonnaise and cream cheese for reduced-fat versions.