Spicy Southwestern Deviled Eggs

Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

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. 

Yield: Makes 2 dozen
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill: 1 Hour


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

Preparation

  1. 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.
Note:

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Southwestern Deviled Eggs Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy