From sipping on rosé to perusing all the bunny-themed decor, Easter season is in full swing in the our household! Besides having rabbit-related decorations and freshly-cut flowers all over my home, I also love dyeing Easter eggs and using them for Jalapeño Deviled Eggs. Keep reading for an easy and flavorful deviled eggs recipe that’s perfect to keep in your fridge for happy hour, a snack, or the perfect side dish for a lunch salad.
Ingredients to make Jalapeño Deviled Eggs
Serves 4 (2 deviled eggs per person)*
*Note: Make this recipe a few hours in advance so that the eggs can chill in the fridge and set.
-4 large eggs, hard boiled and peeled (I highly recommended using The Negg)
-2 T. mayonnaise (Duke’s has the best flavor)
-1 Tsp. grainy mustard (or whichever you have on hand)
-A few dashes of hot sauce
-2 cherry tomatoes (seeded and finely chopped)
-1 small jalapeño (diced and seeded)
-pink Himalayan sea salt and black pepper
How to Prepare
- Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Set the whites aside. Mash the yolks and stir in the mayo, mustard, and hot sauce. Gently fold in the tomatoes and half of the diced jalapeño. Add salt and pepper to taste.
- Fill the egg whites evenly with the yolk mixture and garnish with the remaining diced jalapeño.
- Store the eggs in a covered dish in the fridge for at least 30 minutes to an hour to set.
- Bon appétit!
Deviled eggs always remind me of springtime with my Grammy. She used to always add a few dashes of turmeric and paprika to the egg mixture for a smoky flavor and colorful presentation. If I could share these with her, I know she would be impressed!
How do you take your deviled eggs? Let me know in the comments below. Happy Easter!