These Jalapeño Deviled eggs are such an easy make-ahead recipe! They’re a cheap, crowd-pleasing appetizer for a party or potluck or a delicious low-carb, high-protein snack to keep in your fridge for the week. They’re such a fun twist on traditional deviled eggs, made with pickled jalapeño peppers and the brine from the jar!
Deviled eggs are the appetizer that never goes out of style. I love serving them at parties and potlucks, but I also love whipping up a batch to keep in my fridge for snacks throughout the week, or as a light lunch paired with a green salad.
They’re low-carb and keto, gluten-free, and high-protein, and absolutely addictive!
These particular deviled eggs are made with pickled jalapeño peppers and the brine from the jar as a replacement for more traditional vinegar, and I may never go back to regular deviled eggs.
And best of all? You can control how spicy you make them by buying mild or hot pickled jalapeños at the store!
How to make Jalapeño Deviled Eggs
- Slice hard boiled eggs in half and remove the yolks to a medium sized bowl.
- Add some mayo, mustard, and brine from the pickled jalapeños, as well as some salt and pepper, to the bowl.
- Mix everything together with an electric hand mixer. You want it to be pretty smooth, so if you don’t have a hand mixer, try a food processor. In a pinch, you can use a fork to mash everything together until it’s as smooth as possible.
- Then, fill each egg white half evenly with the yolk mixture. I like using a small cookie scoop for this. You can use a regular spoon, and if you want to get really fancy you can even get your piping kit out (the same you would use for frosting cupcakes).
- Finally, garnish each egg with a little paprika, or cayenne pepper for a really spicy version, and a pickled jalapeño slice! I actually only used a half a slice on each egg, since my pepper slices were really big.
Make ahead instructions
These deviled eggs can be made ahead of time and kept in your fridge for about 3 days.
I recommend storing them in an egg container, which has nifty little holders for each egg so they don’t slide around. This is great for if you want to transport them to a party, without them getting messed up.
For serving, I love this glass egg dish!
Tips and tricks
- When you cut the eggs in half, I recommend wiping the knife with a paper towel in-between each cut, to help keep the egg whites as clean as possible.
- To help center the egg yolks, you can flip the eggs upside-down in the carton 24 hours before hard boiling them.
- Make sure to start with cold hard boiled eggs – make them a day in advance, if you can.
- Taste the yolk mixture after mixing it together to make sure it’s seasoned to your liking. You can adjust by adding more salt and pepper, more jalapeño brine, more mustard, etc.
- If you don’t have pickled jalapeños, you can use this same method with jarred pickles and the pickle brine, or jarred roasted red peppers and the liquid from the jar.
- For a mild version, be sure to use mild pickled jalapeños.
- Any mustard may be used- yellow, dijon, or spicy brown mustards are all great.
- Vinegar may be substituted for the jalapeño brine, with a slice of fresh jalapeño as a garnish on top.
Can I use homemade pickled jalapeños?
Here’s my favorite recipe for homemade pickled jalapeños– they’re quick pickled in the refrigerator, so no canning involved.
How do I make easy peel hard boiled eggs?
There’s nothing more frustrating than hard-to-peel eggs. Luckily, I have an awesome trick that works 99% of the time!
I’ve got a foolproof easy peel egg recipe – which calls for adding oil to the boiling water! Trust me, it works.
I also find that steaming eggs in a steamer basket works well, rather than submerging them in water, especially if you have hard water at your house.
Other deviled egg recipes
Other recipes with eggs
- Greek Yogurt Egg Salad with Dill
- Olive Oil Scrambled Eggs with Feta and Tomatoes
- Baked Eggs with Potatoes, Spinach, and Marinara
- Soy Sauce and Green Onion Scrambled Eggs
- 15-Minute Egg Drop Soup
Browse all my snack and appetizer recipes here.
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Jalepeño Deviled Eggs
- Electric Hand Mixer
- Egg plate or container
- small cookie scoop
- 6 hard boiled eggs (see notes)
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard (or any other kind you like)
- 1 tablespoon brine from pickled jalapeño peppers (or 1/2 tablespoon vinegar)
- 12 slices pickled jalapeños (or 6, cut in half)
- kosher salt and black pepper to taste
- paprika or cayenne pepper (for dusting)
- Cut the hard boiled eggs in half, wiping the knife with a towel in-between each slice to keep the whites clean. Scoop the yolks into a medium bowl.
- Add the mayonnaise (3 tablespoons), the mustard (1 tablespoon), the pickled jalapeño brine (1 tablespoon), and a pinch of kosher salt and black pepper to the bowl. Use an electric hand mixer to combine the yolk mixture until very smooth.
- Use a small cookie scoop (or spoon) to refill the whites of the eggs with the yolk mixture, distributing it evenly amongst all 12 egg halves.
- Dust with paprika or cayenne pepper, if you want, an extra sprinkling of salt and pepper, and top each egg with a sliced jalapeño pepper.
- For a foolproof easy peel hard boiled egg recipe, add oil to the boiling water. Trust me.
- If you don't like spicy, perhaps jalapeño deviled eggs aren't for you. Just kidding. There are mild pickled jalapeños for less of a kick, and you can use the same ingredients with jarred roasted red peppers or dill pickles- yum!
- Don't have an electric hand mixer? Use a fork to mash the yolks with everything else, or put everything in a food processor.
- To make in advance, you can store in your fridge already made and assembled a couple of hours in advance. Any longer than that, I recommend mixing up the filling and filling the eggs just before serving. You can do this up to 48 hours in advance.
- Need to pack these up in a container to bring with you somewhere? I recommend a container with egg trays to make sure your eggs stay pretty.