Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
Prep Time
15 Mins
Chill Time
1 Hour
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. 

How to Make It

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.

Chef'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.

Ratings & Reviews