Spicy Southwestern Deviled Eggs

These spicy Southwestern deviled eggs are tangy and delicious with a kick! A new twist on an old classic.

Since it’s been so hot lately, we have been eating a ton of smorgasbord and snack dinners and one of our favorite dishes to have at these type of meals are deviled eggs because we all love them. I recently decided to surprise my family with something a little different after seeing a recipe on MyRecipes that looked interesting. I adapted the recipe a bit to suit our tastes and to use the ingredients I had on hand. These spicy Southwestern deviled eggs turned out delicious and we all, especially my son and me, loved them. I liked the kick from the pickled jalapenos and the freshness from the cilantro. These little beauties disappeared quickly and I’ll definitely be making them again.

How to Make Spicy Southwestern Deviled Eggs

Make the hard-boiled eggs. Click here for instructions.  Carefully peel the shells from the eggs.

Cut the eggs in half lengthwise, and carefully remove the yolks into a small bowl. Mash the yolks; stir in the mayonnaise, pickled jalapenos and juice, white wine vinegar, dried mustard, cumin, sea salt, and freshly cracked black pepper, to taste. Mix well until creamy and smooth. Taste and add more seasonings, pickled juice, or vinegar, as desired, if needed.

Spoon the mixture into a small zip lock back and pipe into egg halves. Cover in an airtight container and chill for at least 1 hour or until ready to serve. Garnish with fresh cilantro right before serving. Enjoy.

Side Note: Fresher eggs are more difficult to peel. For ease of peeling, buy and refrigerator eggs for 7-10 days prior to making this recipe.

Spicy Southwestern Deviled Eggs

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Prep Time: 15 minutes minutes

Chill time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Appetizer

Cuisine: American

Servings: 12 deviled eggs

Author: Pam - For the Love of Cooking

Equipment

• Small saucepan with lid

Ingredients

• 6 eggs
• 3½ tbsp mayonnaise
• 1-2 tbsp pickled jalapenos, minced, to taste, depending on how spicy you want them!
• 1-2 tsp pickled jalapeno juice
• 1 tsp white wine vinegar
• ¼ tsp dried mustard
• Pinch of cumin
• Sea salt and freshly cracked pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

• Make the hard-boiled eggs. Click here for instructions.  Carefully peel the shells from the eggs. 
• Cut the eggs in half lengthwise, and carefully remove the yolks into a small bowl. Mash the yolks; stir in the mayonnaise, pickled jalapenos and juice, white wine vinegar, dried mustard, cumin, sea salt, and freshly cracked black pepper, to taste. Mix well until creamy and smooth. Taste and add more seasonings, pickled juice, or vinegar, as desired, if needed. 
• Spoon the mixture into a small zip lock back and pipe into egg halves.
• Cover in an airtight container and chill for at least 1 hour or until ready to serve. Garnish with fresh cilantro right before serving. Enjoy.

  Side Note: Fresher eggs are more difficult to peel. For ease of peeling, buy and refrigerator eggs for 7-10 days prior to making this recipe.

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