Jalapeño Deviled Eggs Recipe

Jalapeño Deviled Eggs picture

Summary

Difficulty LevelEasyCuisine
CourseMain Ingredient
Interest Group,

Recipe Story

It’s almost unheard of to have any leftover deviled eggs, no matter the occasion. They’ve been a popular Southern treat since the 1920s. By the mid-1900s, plates made just for these stuffed delicacies were common on bridal registries. If you’d rather have a sweeter egg without the heat of the jalapeños, use 3 tablespoons of sweet pickle relish instead.

Cooking School
Older eggs are better for boiling. Some of the white pulls away with the shell when peeling really fresh eggs. When boiled eggs are overcooked, a green ring forms around the edge of the yolk.

Ingredients

 Eggs12 Large
 Mayonnaise3⁄4 Cup (12 tbs)
 Dijon mustard1 Tablespoon
 Finely chopped pickled jalapeno peppers1 Tablespoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2109 Calories from Fat 1760

% Daily Value*

Total Fat 196 g300.9%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 2662.6 mg887.5%

Sodium 2275.4 mg94.8%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.31 g1.2%

Sugars 7.4 g

Protein 76 g151.7%

Vitamin A 59.7% Vitamin C 1%

Calcium 31.8% Iron 61%

*Based on a 2000 Calorie diet

Directions

Makes 24 eggs

Cover the eggs with about 1 inch of cold water in a large saucepan. Bring the water to a boil over high heat. When the water boils, turn the heat off and let the eggs sit for 10 minutes. Submerge the eggs under cold water. Peel the eggs while holding them in running cold water. Slice the eggs in half lengthwise.
Remove the yolks from the eggs and place in a medium mixing bowl. Using a whisk, combine the yolks, mayonnaise, mustard, peppers, and salt.
Carefully spoon the yolk mixture back into the egg whites.


This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit www.rebeccalangcooks.com.

Chef

By on 14 Jun 2011
Quick Fix Southern
Homemade Hospitality in 30 Minutes or Less
 

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