Jalapeno Deviled Eggs
Recipe: #13266
July 22, 2014
Categories: Snacks, Eggs, Baby Shower, Brunch, Christmas, Easter, July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Hot Peppers, Spicy, more
"My husband loves spicy food so I tried this recipe and it was a hit, you could make the eggs without the jalapeno pepper I have entered it as optional"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (192.3 g)
- Calories 50.8
- Total Fat - 1.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 2.2 mg
- Sodium - 175.9 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 1.8 g
- Sugars - 4.6 g
- Protein - 1.7 g
- Calcium - 27.5 mg
- Iron - 0.7 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut 6 of the eggs in half lengthwise. Carefully remove their yolks.
Step 2
In a medium bowl combine the yolks with the remaining whole egg, mayonnaise, mustard, relish, lemon juice, optional jalapeno peppers, garlic powder, salt and pepper. Use a fork to mash them well, blending until smooth.
Step 3
Use a small spoon to gently fill the cavities of the egg whites.
Step 4
Dust with paprika, then garnish each with 1/2 olive.
Step 5
Serve cool.
Tips
No special items needed.
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