Spicy Southwestern Deviled Eggs

Just made a half recipe to try.  Best devilled eggs I've ever had.  Did not have cilantro,  Garnished with sweet paprika.  Used1 1-1/2 T chopped pickled jalapenos and 1 tsp of the juice.  Everything else as per recipe.

Everyone goes crazy over these deviled eggs, so plan on doubling the recipe if you're having a cook out.

N/A

Oooooo, this is my favorite deviled egg recipe. I get asked for the recipe all the time and the platters are always emptied. It's delicious, spicy, creamy. You've gotta try these.

Great recipe - looking forward to making after cold smoking the whites with mesquite.' Fresh eggs have a slightly acid environment, it makes the shell tougher As the egg matures (close to hatching time) it changes to a more alkaline environment which weakens the shell making it easier for the chicken to hatch. When fresh eggs are boiled it cause the membrane to act like a glue between the shell and the white part. With older eggs that is less likely to happen. Solution to hard boiling fresh eggs: Soak in water at room temp for about an hour with a couple tablespoons of baking soda then bring to a boil, cut off the heat, and let set covered for about 15 minutes. Cool to handling temp under cool water then remove the shells. I suggest that you not use ice or ice water - the shell will contract and be more difficult to remove. The baking soda accelerates the acid to alkaline change and weakens the bonding power of the membrane and the shell.

N/A

"Those are the best deviled eggs I've ever eaten." Get used to it. I sometimes add chipotles, roasted red peppers, etc. The outcome is always the same. Best Deviled Eggs EVER.

I like traditional deviled eggs, but wanted to make something a little bit more interesting for a Christmas party. These are delicious! I don't normally like spicy things, but I ended up adding 4 tsp of jalepeno and the about a tsp or two of juice from the jar. This is a great recipe!

I love this recipe, I used fresh jalepenos and it added a nice bite to the eggs. I will continue to make this recipe.