{"id":19011,"date":"2020-04-13T10:16:10","date_gmt":"2020-04-13T15:16:10","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=19011"},"modified":"2020-04-13T10:16:10","modified_gmt":"2020-04-13T15:16:10","slug":"jalapeno-deviled-eggs","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/jalapeno-deviled-eggs\/","title":{"rendered":"Jalape\u00f1o Deviled Eggs"},"content":{"rendered":"

These Jalapeño Deviled eggs<\/strong> are such an easy make-ahead recipe! They’re a cheap, <\/strong>crowd-pleasing appetizer<\/strong> for a party or potluck or a delicious low-carb, high-protein snack<\/strong> to keep in your fridge for the week. They’re such a fun twist on traditional deviled eggs, made with pickled jalapeño peppers<\/strong> and the brine from the jar!<\/p>\n

\"Close<\/p>\n

Deviled eggs are the appetizer that never goes out of style. I love serving them at parties and potlucks, but I also love whipping up a batch to keep in my fridge for snacks throughout the week, or as a light lunch paired with a green salad.<\/p>\n

They’re low-carb and keto, gluten-free, and high-protein, and absolutely addictive!<\/p>\n

These particular deviled eggs are made with pickled jalapeño peppers and the brine from the jar as a replacement for more traditional vinegar, and I may never go back to regular deviled eggs.<\/p>\n

And best of all? You can control how spicy you make them by buying mild or hot pickled jalapeños at the store!<\/p>\n

How to make Jalapeño Deviled Eggs<\/h2>\n
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  1. Slice hard boiled eggs in half and remove the yolks<\/strong> to a medium sized bowl.<\/li>\n
  2. Add some mayo, mustard, and brine from the pickled jalapeños<\/strong>, as well as some salt and pepper, to the bowl.<\/li>\n
  3. Mix everything together with an electric hand mixer. <\/strong>You want it to be pretty smooth, so if you don’t have a hand mixer, try a food processor. In a pinch, you can use a fork to mash everything together until it’s as smooth as possible.<\/li>\n
  4. Then, fill each egg white half evenly with the yolk mixture<\/strong>. I like using a small cookie scoop<\/a> for this. You can use a regular spoon, and if you want to get really fancy you can even get your piping kit out (the same you would use for frosting cupcakes)<\/em>.<\/li>\n
  5. Finally, garnish each egg with a little paprika<\/strong>, or cayenne pepper for a really spicy version, and a pickled jalapeño slice<\/strong>! I actually only used a half a slice on each egg, since my pepper slices were really big.<\/li>\n<\/ol>\n

    \"How<\/p>\n

    Make ahead instructions<\/h2>\n

    These deviled eggs can be made ahead of time and kept in your fridge for about 3 days.<\/p>\n

    I recommend storing them in an egg container<\/a>, which has nifty little holders for each egg so they don’t slide around. This is great for if you want to transport them to a party, without them getting messed up.<\/p>\n

    For serving, I love this glass egg dish<\/a>!<\/p>\n

    Tips and tricks<\/h2>\n