This Candied Jalapeno Deviled Egg recipe is a staple in my family. From summer picnics to lavish Christmas spreads, this tasty sweet, spicy and savory appetizer works all year round.
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.
Video
Notes
**If you prefer a dryer egg, use less mayo or use larger eggs - the ratio of filling is always going to be dependent on the size of the boiled eggs you're using. **If making in advance, keep them in the fridge until you're ready to serve**