A little extra bite and tang…
You can bet you’ll be going back for seconds of these pickled jalapeño deviled eggs. It has all that delicious creamy and mustardy flavor you’d expect, and then there’s a pickled tang and delicious jalapeño heat to round our the flavor.
If jalapeños are too spicy for you, you can opt for pickled banana peppers or pepperoncini instead. Their heat is only a mild simmer compared to that of a jalapeño. Plus, all three are common options in pickle aisles of most well-stocked supermarkets, so no matter what it’s easy to source.
Pickled Jalapeño Deviled Eggs
Hard boil your eggs
In a saucepan, gently lay the eggs in the bottom of the pan and cover the eggs with water.
Place the saucepan over high heat and cover. Bring the eggs to a boil, then immediately remove the saucepan from the heat source. Keep the eggs in the saucepan wth the hot water for 15 minutes, then remove the eggs.
Place the eggs in a cool water bath for 5 minutes, then peel the eggs.
Prepare the deviled eggs
Halve the eggs lengthwise, then remove the yolks and place to the side.
Mash the yolks, then add in the mayonnaise, pickled jalapeño pepper, mustard, relish and a pinch of salt and pepper. Stir to combine. Add additional salt and pepper to taste.
Fill each egg half with the yolk mix, then sprinkle each with paprika.
If jalapeños are too spicy, you can use either banana pepper or pepperoncini instead. Both of those chilies top out at 500 Scoville heat units compared to the jalapeños 2,500 to 8,000 SHU.