Smoky Jalapeño Deviled Eggs
These smoky jalapeño deviled eggs are the kind of party snack people hover around until the platter is empty. They have a creamy, tangy filling with just enough heat, plus a savory smoky finish that makes them feel a little special.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Knife
- 1 Spoon or piping bag
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice or lemon juice
- 1 jalapeño finely minced, seeds removed for less heat
- 1 tablespoon chives finely chopped, plus more for garnish
- 0.25 teaspoon smoked paprika plus extra for topping
- salt to taste
- black pepper to taste
- turkey bacon bits or extra smoked paprika optional for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to an ice bath or run them under very cold water until fully cooled. Peel them carefully, then slice each egg in half lengthwise.
- Scoop out the yolks into a bowl. Add the mayonnaise, Dijon mustard, pickle juice or lemon juice, minced jalapeño, chives, smoked paprika, salt, and black pepper. Mash and stir until the mixture is smooth and creamy.
- Spoon or pipe the filling into the egg white halves. Make sure each one gets a generous amount so the platter looks full and inviting.
- Finish with a light sprinkle of smoked paprika, a few chives, and, if you like, a little turkey bacon bits or extra smoky seasoning. Chill until ready to serve.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best look and texture, keep the garnish separate and add it right before serving.
Deviled eggs are not meant to be reheated. If they have been out at room temperature for too long, it is best to discard them and make a fresh batch.