Go Back
+ servings
pickled jalapeno deviled eggs

Pickled Jalapeño Deviled Eggs

Amplifies the tangy and brings the heat
Cook Time 35 minutes
Total Time 35 minutes
Servings 3 servings
Calories 224kcal


  • 6 hardboiled eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickled jalapeño peppers minced
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon relish
  • Salt and pepper to taste
  • Paprika as a garnish


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.
  • Serve.



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.


Calories: 224kcal | Carbohydrates: 2g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 377mg | Sodium: 314mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1.3mg