jalapeño dill deviled eggs
Just in time for Easter, spicy jalapeños perfectly balance the sweet glaze of honey baked ham and satisfy your inner Texan with this fun twist on deviled eggs.
I absolutely love deviled eggs yet somehow only think to make them once a year around Easter. I have found many classic recipes that I adore, but this spicy twist just may be my new favorite. Being raised in Texas, I have grown to like my food spicy. Pickled jalapeños are a great way to add a kick of spice without completely overpowering the flavors of the dish. The jalapeños give these deviled eggs just enough heat to balance a sweet honey baked ham while still being able to enjoy the subtle flavor of the dill. Looking for a fun twist on an old classic? Give these Jalapeño Dill Deviled Eggs a try this year!
- 6 hard boiled eggs, cooled and peeled
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon white wine vinegar
- 1 tablespoon chopped pickled jalapeño peppers
- ¼ teaspoon dried dill weed
- salt and pepper to taste
- Cut eggs in half lengthwise. Scoop out yolks and place in a medium mixing bowl.
- With a fork, mash together egg yolks and remaining ingredients until smooth.
- Fill halves with yolk mixture using either a spoon or a pastry bag fitted with a large tip.
- Garnish with an additional sliver of jalapeño if desired.
- Place eggs in single layer in the bottom of a heavy saucepan.
- Cover with cold water so that the water line is one inch above the top of the eggs.
- Place eggs on stove and bring to a boil over medium heat. As soon as the water reaches a boil, cover and remove from heat. Allow to stand 12 minutes.
- After 12 minutes, fill saucepan with ice and allow to stand 5 minutes to stop eggs from cooking.
- Remove eggs from cold water, dry and refrigerate until ready to use. Eggs may be refrigerated for up to one week in their shell.