ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Southwestern Deviled Eggs

Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
Prep time 15 mins
Chill time 1 hr
Yield Makes 2 dozen
These spicy deviled eggs, stuffed with mayo, mustard, cumin, and pickled jalapeños and topped with cilantro, are sure to please anyone who loves a bit of heat.  They're a terrific alternative to traditional deviled eggs, which are typically made with sweet pickles and paprika. 

Ingredients

  • 1 dozen large eggs, hard-cooked and peeled
  • 6 tablespoons mayonnaise
  • 2 to 4 Tbsp. pickled sliced jalapeño peppers, minced
  • 1 tablespoon mustard
  • 1/2 teaspoon cumin
  • 1/8 teaspoon salt
  • Garnish: chopped fresh cilantro

How to Make It

  1. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Cook's Notes

The fresher the eggs, the more difficult they can be to peel. For ease of peeling, buy and refrigerate your eggs 7 to 10 days before using.