Jalapeño Deviled Eggs

Want to add some extra flavor (and a pop of pretty color) to the deviled eggs you'll be serving your guests this holiday weekend? We're big fans of the classic deviled eggs for Easter, and always find that adding an extra touch makes them feel a little more dressed up for special occasions.

Here we've added some diced jalapeños — both fresh and pickled — along with a dash of smoked paprika for a well-rounded boost of flavor. There's just something about this combination of garnishes that tastes incredibly refreshing... we can't think of a better way to welcome spring!


Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Serving Size: 12 half eggs


  • 6 Regenerative Organic pasture raised large eggs
  • 3 Tbsp mayonnaise
  • 2 Tbsp pickled jalapeños, diced
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 jalapeno, sliced and halved for garnishing 1 pinch of smoked paprika per egg half
  • 12 small cilantro leaves for garnishing


  1. Bring a large pot of water to boil.

  2. Gently place the eggs into the boiling water. Boil on rapid for 1 minute before lowering the temperature to a simmer for 11 minutes.

  3. Remove the eggs and place them immediately in a bowl with ice and water. Allow the eggs to cool, approximately 10-15 minutes.

  4. Peel each egg carefully and cut them in half.

  5. Scoop out the egg yolks from each half and place them in a small bowl.

  6. Add the mayonnaise, pickled jalapeños, black pepper and salt to the bowl and mix well with a fork.

  7. Carefully fill the 12 egg white halves with the yolk mixture.

  8. Sprinkle each egg half with smoked paprika and garnish with a slice of jalapeño and a cilantro leaf.


Serve and enjoy!


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