Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped pickled jalapenos
- 1 tablespoon jalapeno brine (from the jar)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro (optional)
- Paprika for garnish
Feel free to substitute the mayonnaise with Greek yogurt for a lighter version or add a touch of hot sauce if you prefer an extra kick!
Instructions
- Start by boiling the eggs. Place them in a saucepan and cover with water by about an inch. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand for 10-12 minutes.
- Drain the eggs and transfer them to a bowl of ice water to cool, which makes peeling easier. Once cooled, peel the eggs and slice them in half lengthwise.
- Gently remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.
- To the yolks, add the mayonnaise, Dijon mustard, chopped jalapenos, jalapeno brine, garlic powder, salt, and pepper. Mix until smooth and creamy. This is where I channel my abuela’s instinctive cooking style, adjusting the seasoning to taste.
- Spoon or pipe the yolk mixture into the egg white halves. For a touch of elegance, I like using a piping bag, but a spoon works just as well.
- Garnish with a sprinkle of paprika and fresh cilantro if using. This adds color and a hint of freshness that ties the flavors together beautifully.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International