Jalapeño Deviled Eggs

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Author:

Texan Heartland

Servings

6 (12 deviled eggs)

Prep Time

20 minutes

Cook Time

12 minutes

Classic deviled eggs get a bold Texas makeover with Texan Heartland’s Candied Jalapeños. Creamy, tangy yolk filling meets the sweet-heat kick of jalapeños and their syrup, topped with a garnish of candied slices for an unforgettable appetizer. Perfect for parties, cookouts, and holiday gatherings, these Jalapeño Deviled Eggs are as beautiful as they are flavorful.

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
1 tbsp Texan Heartland Texan Candy Candied Jalapeños, finely chopped
1 tsp Texan Candy syrup (from the jar)
Salt & pepper, to taste
Garnish: Thin slices of Texan Candy Candied Jalapeños and a sprinkle of smoked paprika

Directions

Boil eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit 10–12 minutes. Transfer eggs to ice water and cool completely.
Prepare filling: Peel eggs and slice in half lengthwise. Remove yolks and place in a bowl. Mash with mayonnaise, Dijon mustard, vinegar, chopped candied jalapeños, and syrup. Season with salt and pepper.
Fill eggs: Pipe or spoon yolk mixture back into egg whites.
Garnish & serve: Top each deviled egg with a slice of candied jalapeño and a light dusting of smoked paprika.