Pickle and Jalapeño Deviled Eggs

Pickle and Jalapeño Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Minced gherkins and pickled jalapeños give Pickle and Jalapeño Deviled Eggs a perfect balance of sweet and spicy.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 87
Fat 5.8 g
Satfat 1.6 g
Sodium 166 mg


1 dozen eggs
3 tablespoons canola mayonnaise
3 tablespoons 2% Greek yogurt
1 1/2 tablespoons minced gherkins
1 tablespoon minced pickled jalapeño
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
24 thinly sliced gherkin pieces


Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir mayonnaise, yogurt, minced gherkins, jalapeño, vinegar, salt, and pepper into yolks. Divide among whites; top each egg with 2 thinly sliced gherkin pieces.