Candied Jalapeño Devilled Eggs

Candied Jalapeño Devilled Eggs

Creamy. Tangy. Sweet. Spicy. And dangerously easy to make disappear.

Classic devilled eggs get a serious upgrade with finely chopped Sweet n' Spicy Candied Jalapeños mixed right into the creamy filling, then topped with a little extra candied jalapeño for the perfect finishing bite.

Makes: 12 devilled egg halves
Prep time: 15 minutes
Cook time: 12 minutes

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 3 tbsp Sweet n' Spicy Candied Jalapeños, finely chopped
• 1–2 tsp syrup from the candied jalapeño jar
• 1 tsp pickle juice or apple cider vinegar
• Pinch of salt
• Freshly ground black pepper
• Paprika, for garnish
• Chives or green onion, finely chopped — optional
• Extra Candied Jalapeños, finely chopped, for topping

Directions

1. Cook the eggs. Place the eggs in a saucepan, cover with water and bring to a boil. Remove from the heat, cover and let sit for about 10–12 minutes. Transfer to an ice bath, cool and peel.
2. Make the filling. Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash until fine.
3. Make it interesting. Add the mayonnaise, Dijon mustard, pickle juice, candied jalapeño syrup, salt and pepper. Mix until smooth and creamy.
4. Bring in the jalapeños. Finely chop the candied jalapeños and fold them directly into the egg mixture. You want a little sweet heat in every bite.
5. Fill 'em up. Spoon or pipe the filling back into the egg-white halves.
6. Finish strong. Top each egg with a small dab of finely chopped candied jalapeños. Sprinkle with paprika and a little chopped chive or green onion if you're feeling fancy.

The Candied Jalapeño Company Tip

Don't skip that little splash of syrup from the jar. It adds just enough sweetness to balance the mustard, creamy yolk and jalapeño heat.

Serve them cold and watch them disappear.