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!
Ingredients
Method
- 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.