Ingredients
Scale
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon brine from pickled jalapeño peppers
- 12 slices pickled jalapeños
- kosher salt and black pepper to taste
- paprika or cayenne pepper for dusting
Instructions
- Cut the hard boiled eggs in half, wiping the knife with a towel in-between each slice to keep the whites clean. Scoop the yolks into a medium bowl.
- Add the mayonnaise, mustard, pickled jalapeño brine, and a pinch of kosher salt and black pepper to the bowl. Use an electric hand mixer to combine the yolk mixture until very smooth.
- Use a small cookie scoop or spoon to refill the whites of the eggs with the yolk mixture, distributing it evenly amongst all 12 egg halves.
- Dust with paprika or cayenne pepper, an extra sprinkling of salt and pepper, and top each egg with a sliced jalapeño pepper.
Notes
- Use fresh, properly boiled eggs for best results.
- Adjust jalapeno slices to taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg