This Candied Jalapeño Deviled Egg recipe is a staple in my family. From summer picnics to lavish Christmas spreads, this tasty sweet, spicy and savory appetizer crushes it all year long.
Table of Contents
What are Candied Jalapeño Deviled Eggs
Candied Jalapeño Deviled Eggs, a cherished delight in my family's culinary repertoire, are a fusion of contrasting flavors that blend harmoniously to create an unforgettable appetizer.
Imagine the classic deviled egg, its creamy yolk filling enriched with a hint of tangy mustard and mayonnaise, but with a twist.
The addition of finely chopped candied jalapeños infuses an irresistible blend of sweetness and heat, transforming each bite into a tidal wave of flavors.
Want to make them even more savory? Add some crispy bacon bits or a crushed pork rind on top!
Ideal for any occasion, from casual summer picnics to elegant Christmas gatherings, these Candied Jalapeño Deviled Eggs are a testament to culinary creativity, proving that a little innovation can turn a traditional dish into an extraordinary experience.
Ingredients and Substitutions
- Boiled Eggs - You can either boil them yourself or save some time and buy a bag of pre-boiled eggs from the dairy section of your local grocery store.
- Mayo - If you don't do mayo, you could swap it for blended cottage cheese or even a lil bit of ranch dressing.
- Dijon Mustard - Yellow mustard also works but the taste is better with dijon.
- Chopped Candied Jalapeños - I am obsessed with the Candied Jalapenos from Space Coast Spreads but you could use any variety you like.
- Sweet Pickle Relish - Wickles Pickles makes the best sweet pickle relish around because it's got a slight kick but you could use another brand if you want.
- Salt - I'm using kosher salt within the egg mixture and on top I"m using Maldon flaky salt because i love the texture but you could use any salt you prefer.
- Pepper - I used a few cranks of fresh cracked pepper but you could absolutely use regular ole' black pepper if that's what you have.
How to make it
Making my moms Candied Jalapeno Deviled Eggs is super easy - especially if you buy the pre-boiled eggs that come in a bag!
Also before we begin, just wanted to note that if you are not into a wetter style deviled egg, just use half the mayo or use larger eggs... The eggs I used to shoot this recipe were rather small which definitely altered the ratio of the filling.
To begin, you'll want to slice 6 eggs in half and place the whites on a plate and place the yolks in a bowl.
Then add mayo, mustard, a hefty pinch of salt and a few cracks of fresh pepper and mash it together until smooth and creamy.
Stir in sweet pickle relish and the chopped candied jalapeños.
Place the yolk mixture in a piping bag or ziplock bag with the tip cut off and evenly fill up the egg whites.
Garnish with a candied jalapeño on top of each one before serving.
If you're serving at a later time, simply pop the plate in the fridge - this will also help firm up the egg yolk mixture.
What goes with Candied Jalapeño Deviled Eggs
Candied Jalapeno Deviled Eggs are one of those appetizers that are perfect year round.
If I were serving them at a summer BBQ, I would pair them with my Asian Inspired Slaw Hot Dogs, my mom's Macaroni Salad and Cool Whip Key Lime Pie.
For the holidays, I'd serve them as an appetizer with my Brown Sugar Pineapple Ham, some gouda mac and cheese, brown sugar roasted butternut squash, and my Frozen Hot Chocolate Pie.
Frequently asked questions
How do you eat candied jalapenos?
Dive into the sweet heat of candied jalapeños by boldly topping them on your favorite dishes or snacking on them straight from the jar. Whether it's jazzing up a classic grilled cheese, adding a fiery twist to your avocado toast, or simply elevating your cheese platter, these little gems are the perfect way to add a sizzling, sweet spark to your culinary creations!
How do you keep deviled eggs from getting soggy?
To keep your deviled eggs deliciously firm and free from the dreaded sogginess, be sure to thoroughly dry the egg whites after peeling, and store them in the fridge on a paper towel-lined dish, creating a cozy, moisture-wicking nest that ensures they stay as fresh and inviting as a sunny day at the beach.
How far ahead can you make deviled eggs?
Get ahead of the game and embrace your inner planner by whipping up your deviled eggs up to two days in advance, storing the whites and filling separately in the fridge to keep them as fresh and zesty as a spontaneous beach picnic. This savvy prep allows you to effortlessly assemble these delightful bites just before serving, ensuring every egg is a showcase of perfect freshness and flavor!
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Recipe
Candied Jalapeño Deviled Eggs
Ingredients
- 6 large Boiled Eggs
- 3 tablespoon Mayo
- ½ teaspoon Dijon Mustard
- 1 tablespoon Candied Jalapenos roughly chopped
- 1 tablespoon Sweet Pickle Relish
- Salt & Pepper to taste
Instructions
- Slice the boiled eggs in half and place the whites on a plate and place the yolks in a bowl.
- Add mayo, mustard, a hefty pinch of salt and a few cracks of fresh pepper and mash it together until smooth and creamy.
- Stir in the sweet pickle relish and the chopped candied jalapeños.
- Place the yolk mixture in a piping bag or ziplock bag and snip the end off before evenly filling the egg whites.
- Garnish with a candied jalapeño and a pinch of flaky salt on top of each one before serving.