Rating: 5 stars
9 Ratings
  • 5 star values: 9
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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. 

Edie Bullard, Detroit, Michigan
Recipe by Southern Living June 2007

Gallery

Credit: Ralph Anderson; Styling: Mindi Shapiro Levine

Recipe Summary test

prep:
15 mins
chill:
1 hr
total:
1 hr 15 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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