Sweet Jalapeño Deviled Eggs
These Sweet Jalapeño Deviled Eggs are the perfect appetizer—creamy, tangy, and just the right balance of sweet and spicy! An irresistible twist on classic deviled eggs, they're guaranteed to be a crowd favorite at any gathering.
Ingredients
- 12 Large Eggs
- 1/4 Cup Olive Oil Mayo add more if needed!
- 2 Tbsp Sweet Jalapeño Juice
- 2 Tsp Dijon
- 1 Tsp Yellow Mustard
- 1/2 Tsp Black Pepper
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Sea Salt
- 1/8 Tsp Paprika
- 2 Tbsp Chopped Sweet Jalapeños
- 2 Tbsp Crispy Bacon
Instructions
Hard Boil Eggs
- Place the eggs in a pot of water, bring to a boil, and cook for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool, then peel.
Prepare Deviled Eggs
- Slice the cooled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate mixing bowl.Add mayonnaise, jalapeño juice, Dijon mustard, yellow mustard, paprika, garlic powder, black pepper, chopped sweet jalapeños, and sea salt to the egg yolks. Mix until smooth. *Taste and adjust seasoning if needed!
- Spoon the mixture into a piping bag and generously fill each egg white half.
- Top each filled egg with a slice of extra crispy bacon and sweet jalapeño. Sprinkle with paprika.
- Refrigerate until ready to serve.
Notes
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