Friday, March 22, 2013

Deviled Eggs with Pickled Jalapeños

Kick up your deviled eggs with some spicy pickled jalapeños instead of the standard pickle relish.
The celery adds a little crunch and makes for a great filling.
12 eggs
3 Tbsp. mayonnaise
3 Tbsp. sour cream
2 Tbsp. minced pickled jalapeños, plus more for garnish
2 tsp. yellow mustard
1 Tbsp. minced celery
Kosher salt and freshly ground pepper to taste
Paprika for garnish.

Put eggs into a 4-qt. pot of water and bring to a boil.  Remove pan from heat, cover and let sit 15 minutes.  Drain eggs and roll eggs around the pan to crack slightly.  Transfer to a bowl of ice water and let cool.  Peel eggs.  

Halve each egg; transfer yolks to a medium bowl.  Using a fork, mash yolks.  Add mayonnaise, sour cream, jalapeños, mustard and celery and season with salt and pepper.  Stir until smooth.

Transfer mixture to a plastic bag; snip off the corner of the bag; pipe into egg whites.
Garnish with a sprinkling of paprika, celery leaves or if you like, pieces of pickled jalapeños .
Serve cold.


~Adapted from Saveur
Sharing with: Weekend Potluck

1 comment:

  1. These look great! Thanks for sharing, I can't wait to try them. :)

    ReplyDelete

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