Roasted Jalapeño Deviled Eggs

Roasted Jalapeno Deviled EggThis is the first of many excellent recipes I’ve got planned for this week.  Get ready for what could be your entire Memorial Day backyard BBQ feast.  I’m keeping it very traditional, but much healthier… although no one will be able to tell the difference!

Roasted jalapeños are exactly what your deviled eggs have been missing!  Aren’t you glad I figured it out for you?

I had no idea I would turn out to be such a brilliant deviled egg creator, and yes, I am tooting my own horn a little on this one! 

I’ll admit, when I was 23-ish (and a sad spinster living without my Bill) I attempted to make basic deviled eggs and they really weren’t even edible.  I remember calling my Mom and she told me what ingredients I needed, but I didn’t even know how to hard boil eggs back then.

Pathetic, but true.

Roasted Jalapeno Deviled EggWell, I think it’s safe to say I’m more comfortable in the kitchen now, and I will never be scared to make deviled eggs again.  I just threw a few things in a mixing bowl until it tasted AMAZING and had good texture.  It was so easy, and I was very proud of my first make-shift piping bag, too!

Bill asked me before why I never make deviled eggs, and I have a feeling he’ll rue the day he ever said that because I’m already plotting my next deviled egg recipe.

I can’t wait to try some different flavors, and please let me know if you have a great recipe I should try.

 Rachael xoxo

5.0 from 2 reviews
Roasted Jalapeño Deviled Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 eggs
  • 1-2 jalapeños, depending on heat preference, plus one for garnish*
  • ⅛ teaspoon olive oil
  • 5 tablespoons canola oil mayonnaise**
  • 1 teaspoon yellow mustard
  • ½ teaspoon white wine vinegar
  • ¼ teaspoon onion powder
  • salt and pepper to taste
Instructions
  1. Preheat broiler on high. Rub olive oil on the outside of the jalapeño(s) and place under the broiler on a baking sheet. Broil for about 15 minutes (turning occasionally), or until very charred and dark brown on the outside. Transfer to a bowl and cover with plastic wrap for 15 minutes. Next, remove skins from the outside and remove ribs and seeds from the inside for a milder heat; chop, and set aside.
  2. Place eggs in a medium pot, cover with water. Bring to a boil and boil for 10 minutes. Drain water and place eggs in an ice water bath for 15 minutes. Crack and peel off the shells, cut eggs in half lengthwise, and pop the yolk out into a small mixing bowl. Set egg whites aside for now.
  3. To the yolk bowl, add jalapeño, mayonnaise, mustard, vinegar, onion powder, salt, and pepper. Smooth with the back of a spoon and mix well.
  4. To make a piping bag: Place egg mixture in a Ziploc bag, let all the air out, and seal. Snip off a small piece at one corner, making sure the hole will be big enough to squeeze the filling out. Pipe the yolk filling evenly among each egg. Chill well before serving.
Notes
*The additional jalapeño can be thinly sliced and placed on top of each egg for garnish. Or, finely chopped and sprinkled over eggs. **Go here for a homemade canola oil mayo recipe----> http://www.food.com/recipe/basic-food-processor-mayonnaise-39780
Nutrition Information
Serving size: 2 eggs Calories: 73.9 Fat: 4.8 g Saturated fat: 1.5 g Carbohydrates: 0.6 g Sugar: 0.2 g Fiber: 0.1 g Protein: 6.3 g Cholesterol: 186.0 mg

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12 comments… add one

  • Kristen @ The Endless Meal May 21, 2012, 7:54 pm

    I love anything with a little (or a lot) of heat in it. What a great idea for deviled eggs! Love your photos too :)

    Reply
    • Rachael May 21, 2012, 7:58 pm

      You’re a woman after my heart then, Kristen! Thanks for the compliment, I’ve been trying so hard to improve my photography, so I really appreciate it… especially since your photos are awesome! :P

      Reply
  • Simpson Financial Solutions June 23, 2012, 2:31 pm

    If you love deviled eggs and some heat this is a great change of pace. We will be making this dish at our next networking meeting.

    Reply
    • Rachael June 24, 2012, 10:15 am

      Awesome! I’m glad you like them :)

      Reply
  • Stephanie August 18, 2012, 1:38 pm

    I’m in the process of making this recipe. I’m sure it will be great. I’ve been making deviled eggs for the family gatherings and since our families are either 1 or 2 hours away I place my white on ice. I tuck my Ziploc pipe bag in the ice. I take scissors and a platter. And I stuff my eggs there. Wonderful technique. Better food safety too.

    Reply
    • Rachael August 18, 2012, 1:44 pm

      Brilliant tip Stephanie! Deviled eggs certainly don’t travel long distances very well. Smart cookie… I like that! :)

      Reply
  • Stephanie August 18, 2012, 3:04 pm

    Yep they are wonderful. I won’t seed them next time though. This batch is not pretty since my eggs were a bit too fresh. These will be making it to holiday dinners along side a regular version

    Reply
    • Rachael August 18, 2012, 3:07 pm

      Awesome! I’m glad you like them Stephanie!

      Reply
  • Vicki September 3, 2012, 3:18 pm

    If you like REALLY spicy deviled eggs, add some Louisiana Hot Sauce in the mix. I usually add at last a couple of tablespoons, and also some hot Hungarian Paprika in the mix AND on top of the finished egg. Also, a good way to ALWAYS peel the boiled eggs without a problem is to bang the small end of the egg on a hard surface to crack the shell. I read this somewhere and it works every time. Apparently it breaks some kind of seal on the inside of the egg. Try it. :)

    Reply
    • Rachael September 3, 2012, 3:38 pm

      If I wanted it super spicy I’d probably throw some scorpion peppers in. I’ve got a great stash of insanely hot pepper powders from http://www.volcanicpeppers.com :) I really love your tip on cracking eggs… I have such a difficult time with peeling eggs and I can’t wait to try it!!!

      Reply
  • ellen weber August 30, 2013, 9:46 am

    WhF

    what is sodium content? I am on a sodium restricted diet and most recipes don’t even mention the sodium content. I know mustard has a bit of sodium and I really try and keep that to a minimum in whatever I make. Mail however is sodium free usually so I substitute mail for mustard sometimes in Edson misses dash or some herbs to go with it please list sodium and maybe have a column of low sodium recipes that’d be awesome I love it. Thanks enjoy your column a lot. Love deviled eggs fanatic

    Reply
    • Rachael September 12, 2013, 5:03 pm

      Hi Ellen! Sorry for the delayed response… I’m sorry I can’t tell you what the sodium content is for this recipe. I hope you tried the recipe with your adjustments though! Thanks for stopping by! x

      Reply

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