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

Wildflower5150's Review

December 16, 2008
I love this recipe, I used fresh jalepenos and it added a nice bite to the eggs. I will continue to make this recipe.

mamaciita's Review

March 21, 2010
"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.

Frank645's Review

October 09, 2012

markee's Review

December 23, 2011

adl880's Review

December 20, 2009
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!

Tarheel2013's Review

July 21, 2013
Everyone goes crazy over these deviled eggs, so plan on doubling the recipe if you're having a cook out.

LaneEdwards's Review

August 05, 2012
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.

carmelita's Review

August 15, 2012
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.

rdtripp;s review

February 01, 2016
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.