This 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.
Well, 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.
- 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
- 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.
- 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.
- To the yolk bowl, add jalapeño, mayonnaise, mustard, vinegar, onion powder, salt, and pepper. Smooth with the back of a spoon and mix well.
- 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.
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