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Jalapeno Deviled Eggs

Jalapeno deviled eggs with a creamy yolk filling and tangy minced pickled jalapeños are piped into halved whites for a Tex-Mex bite. The eggs are boiled, rested, then ice-chilled for easy peeling and a clean, yolk-forward texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.3333333333 cup mayonnaise
cream cheese
  • 2 oz cream cheese softened
pickled jalapenos
  • 2 tbsp pickled jalapenos finely minced, plus 1 tablespoon brine
Dijon mustard
  • 1 tsp Dijon mustard
garlic powder
  • 0.25 tsp garlic powder
salt
  • 0.25 tsp salt
fresh jalapeno
  • 1 fresh jalapeno thinly sliced
bacon
  • 4 slice bacon cooked and crumbled
chili powder
  • 0.5 tsp chili powder for garnish

Equipment

  • 1 sheet pan

Method
 

Boil, rest, and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from the heat, and let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the jalapeno yolk filling
  1. Mash the yolks with mayonnaise, cream cheese, jalapeno brine, Dijon mustard, garlic powder, and salt. Mix until smooth and spreadable.
  2. Fold in the minced pickled jalapenos. Stir just until evenly distributed.
Fill and garnish
  1. Pipe the filling into the egg white halves. Keep the filling mounded for an even look.
  2. Top each egg with a thin slice of fresh jalapeno, bacon crumbles, and a dusting of chili powder. Serve right away or chill until ready to serve.

Notes

Pro tip: After peeling, pat the egg halves dry so the filling sticks and stays crisp at the edges. Refrigerate in an airtight container up to 4 days; for best texture, assemble and garnish within 24 hours. For a milder version, use only half the minced pickled jalapenos or swap in chopped pimentos for part of the heat.