Go Back

Jalapeno Deviled Eggs

Jalapeno deviled eggs with a creamy yolk filling, pickled jalapeno heat, and a classic deviled-egg pipe-and-top finish. Made with hard-boiled eggs plus tangy brine and Dijon for a Tex-Mex bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 139
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno Deviled Eggs
  • 12 large eggs
  • 0.33 cup mayonnaise
  • 2 oz cream cheese softened
  • 2 tbsp pickled jalapenos finely minced, plus 1 tablespoon brine
  • 1 tbsp jalapeno brine
  • 1 tsp Dijon mustard
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 1 fresh jalapeno thinly sliced
  • 4 bacon slices cooked and crumbled
  • 0.25 tsp chili powder for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the large eggs in a Dutch oven and cover with cold water, then bring to a boil on high. Cover, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill 10 minutes, so the yolks set and peel cleanly. Peel and halve the eggs lengthwise.
Make the jalapeno filling
  1. Mash the egg yolks with mayonnaise, cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt until smooth. Keep mashing until the texture is creamy with no large lumps.
  2. Fold in the minced pickled jalapenos to distribute the heat evenly throughout the filling. Mix just until the jalapenos disappear into the yolk mixture.
Fill and garnish
  1. Pipe or spoon the filling into the egg white halves for tidy, stacked deviled eggs. Fill each half to the top so the garnish has something to grip.
  2. Top each egg with a fresh jalapeno slice, bacon crumbles, and a dusting of chili powder. Serve immediately for best flavor and contrast.

Notes

Pro tip: make the yolk filling smooth before piping—pressing out lumps helps it hold a clean shape. Store covered in the refrigerator up to 3 days; keep toppings separate if you want crunch longer. Freezing is not recommended for deviled eggs. If you want a lighter option, use light mayonnaise and light cream cheese to reduce fat while keeping the same Tex-Mex heat profile.