How To Make Jalapeno Deviled Eggs Recipes

CREAMY JALAPENO DEVILED EGGS

Steps:

• Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
• Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.

HOW TO MAKE JALAPENO DEVILED EGGS RECIPE

Steps:

• Place eggs in heavy bottomed saucepan, one layer deep. Cover with water.
• Bring to a boil over medium heat. Boil for 11 minutes.
• Prepare a bowl of ice and water. Using a skimmer, remove eggs from pan and carefully plunge into cold water. Let eggs cool.
• Tap eggs gently in several places along ends and sides to loosen shells. Peel shells off under cold running water.
• Have a mixing bowl and deviled egg platter in place.
• Slice eggs lengthwise. Gently squeeze to loosen egg yolks - a spoon helps. Place in mixing bowl.
• Place egg whites on serving platter cover and refrigerate.
• Mash eggs with a fork until the consistency of coarse corn meal.
• Add all ingredients and mix thoroughly.
• To fill, use a spoon or fill a piping tube with no tip to "plop" yolk filling into whites.
• Slice jalapeno peppers into rings, removing seeds. (If you are sensitive, use gloves when working with jalapenos and don't touch your eyes or nose! Ouch!)
• Place rings on filled egg halves.
• Cover and refrigerate.

JALAPENO DEVILED EGGS

Steps:

• 1. In a pot boil eggs for 10 minutes on stove top over medium heat.
• 2. Let eggs cool or submerge in cold water for a few minutes.
• 3. Peel eggshells off, slice all eggs in half and remove yolks carefully with a spoon. Place yolks in a bowl.
• 4. With a fork break hard yolks apart.
• 5. Add all ingredients except toppings.
• 6. Mix well.
• 7. With a spoon add mixture back into egg whites. Garnish with chopped chives and cilantro. Refrigerate for 30 minutes and serve. Enjoy!

JALAPENO BACON DEVILED EGGS

Steps:

• Cook your eggs and bacon at the same time if you don't have leftovers.
• Slice the eggs lengthwise in half and pop the yolks into a small mixing bowl.
• Mash the yolks thoroughly with the next four ingredients.
• Add the mayo in 3rds till it's the consistency you like, mashing any lumps of yolk. I use all the mayo but some people don't want to consume that much. More mayo makes a lighter filling.
• Salt to taste, then add the onion, jalapeno and bacon and mix well.
• Place in the quart ziploc bag (fold the top edge well down so you don't get yolk all over it and spoon the mixture into one of the corners. Unfold the bag top, smooth out any air, twirl the bag to seal the egg into it and clip the corner off the bag.
• Pipe the yolk into the egg halves. It makes quite a bit so you can mound the yolk over on the solid white part of the egg, as you fill it.
• Garnish.

JALAPENO PICKLED EGGS

Steps:

• Put peeled eggs in a 2 1/2 quart jar.
• We used a clean leftover dill pickle jar.
• If you use more eggs you will need a bigger jar.
• Boil all ingredients (except eggs, of course) for 15 minutes.
• Pour hot mixture over eggs until eggs are covered.
• Add hot water to jar to fill if needed.
• Marinate in refrigerator for 1 week before using.
• The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
• We didn't do that so I can't attest to it's results.

JALAPENO BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
• Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
• Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
• Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.