Spicy Southwestern Deviled Eggs
Servings 12 deviled eggs
Equipment
- Small saucepan with lid
Ingredients
- 6 eggs
- 3½ tbsp mayonnaise
- 1-2 tbsp pickled jalapeños, minced, to taste, depending on how spicy you want them!
- 1-2 tsp pickled jalapeño juice
- 1 tsp white wine vinegar
- ¼ tsp dried mustard
- Pinch of cumin
- Sea salt and freshly cracked pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Make the hard-boiled eggs. Click here for instructions. Place the eggs immediately in a large bowl of ice water until cooled. Carefully peel the shells from the eggs.
- Cut the eggs in half lengthwise, and carefully remove the yolks into a small bowl. Mash the yolks; stir in the mayonnaise, pickled jalapeños, juice, white wine vinegar, dried mustard, cumin, sea salt, and freshly cracked black pepper to taste. Mix well until creamy and smooth. Taste and add more seasonings, pickled juice, or vinegar as desired, if needed.
- Spoon the mixture into a small zip-lock bag, and pipe into egg halves.
- Cover in an airtight container and chill for at least 1 hour or until ready to serve. Garnish with fresh cilantro right before serving. Enjoy.