Candied Jalapeño Deviled Eggs
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.
Video
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.
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**
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