Texan Heartland Recipe
Jalapeño Deviled Eggs
- Servings
- 6 (12 deviled eggs)
- Prep Time
- Cook Time
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.
0 comments