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Jalapeño Deviled Eggs

  Eggs 12 Large
  Mayonnaise 3⁄4 Cup (12 tbs)
  Dijon mustard 1 Tablespoon
  Finely chopped pickled jalapeno peppers 1 Tablespoon
  Salt 1⁄4 Teaspoon

Makes 24 eggs

Cover the eggs with about 1 inch of cold water in a large saucepan. Bring the water to a boil over high heat. When the water boils, turn the heat off and let the eggs sit for 10 minutes. Submerge the eggs under cold water. Peel the eggs while holding them in running cold water. Slice the eggs in half lengthwise.
Remove the yolks from the eggs and place in a medium mixing bowl. Using a whisk, combine the yolks, mayonnaise, mustard, peppers, and salt.
Carefully spoon the yolk mixture back into the egg whites.

This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Party
It’s almost unheard of to have any leftover deviled eggs, no matter the occasion. They’ve been a popular Southern treat since the 1920s. By the mid-1900s, plates made just for these stuffed delicacies were common on bridal registries. If you’d rather have a sweeter egg without the heat of the jalapeños, use 3 tablespoons of sweet pickle relish instead. Cooking School Older eggs are better for boiling. Some of the white pulls away with the shell when peeling really fresh eggs. When boiled eggs are overcooked, a green ring forms around the edge of the yolk.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 1719

% Daily Value*

Total Fat 191 g293.8%

Saturated Fat 30.5 g152.4%

Trans Fat 0 g

Cholesterol 2655.6 mg885.2%

Sodium 2188.5 mg91.2%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.85 g3.4%

Sugars 4.6 g

Protein 77 g153.3%

Vitamin A 59.7% Vitamin C 1%

Calcium 31.8% Iron 61%

*Based on a 2000 Calorie diet

Jalapeño Deviled Eggs Recipe