Easter plans are going to look quite a bit different this year. If you’re planning an at home Easter brunch or backyard egg hunt these Jalapeño Green Chili Deviled Eggs are a fun and festive way to celebrate while quarantined at home!
Substituting Ingredients
During this crazy time you might not have all of the ingredients on hand. There are some items you can substitute in this recipe. You can sub mayo with Greek yogurt or sour cream. Any flavor or style of mustard can be used if you don’t have whole grain mustard. Pickled jalapeños can be substituted for the fresh jalapeños as well as the chopped green chilis. If you are using pickled jalapeños in place of the chopped green chilis you’ll need to chop them into small pieces before adding them to the yolk filling.
Perfect Hard Boiled Eggs
I use a simple and easy method for perfect hard boiled eggs every time. Place your eggs in a pot and fill the pot with water just until the eggs are fully submerged. Place the pot over high heat and as soon as the water begins to boil, cover the pot with a tight fitting lid, turn off the heat and set a timer for 15 minutes. When the timer goes off remove the eggs and place them in an ice bath OR carefully dump out the hot water and run cold water over the eggs for a few minutes to stop the cooking process. This process will make perfectly cooked hard boiled eggs, every time.
Making the Deviled Eggs
The hardest part of making Deviled Eggs is cooking and peeling all the eggs. Everything else comes together really quickly. Start by cutting your hard boiled eggs in half. Next, pop out the yolks into a small mixing bowl and mash them into small bits with a fork. Add the mayo, mustard, diced green chilis, garlic powder, salt and pepper and mix to complete the yolk filling. Spoon the yolk filling into a small plastic zip top bag. You can place the bag inside a cup or coffee mug to hold the bag open while you spoon the filling in. Squeeze the filling into the bottom of the bag and snip off the corner. Squeeze enough yolk filling into each egg half to create a nice round top. Dust with paprika and finish each Deviled Egg with a slice of fresh jalapeño for garnish. Enjoy!
Serving Tips for Deviled Eggs
I used the insert from an empty Ferrero Rocher box to serve my Jalapeño Green Chili Deviled Eggs.
If you don’t have something to hold the eggs in place squeeze a tiny dollop of yolk filling onto your serving dish below each egg white half to keep them from sliding around.
If you’re serving these to a crowd they look really great on a bed of arugula or spring greens. The greens add a nice pop of color and keep the eggs from sliding around on your platter.
Equipment
- small pot with tight fitting lid
- small mixing bowl
- plastic zip top bag
Ingredients
- 6 eggs
- 1 tbsp mayonnaise I like Primal Kitchen Mayo with Avocado Oil
- 1 tsp whole grain mustard
- 1 tbsp chopped green chilis extra if you like more heat
- 1 dash garlic powder
- salt and fresh cracked black pepper to taste
- 1 fresh jalapeno sliced thin
- paprika for garnish
Instructions
- Gently place the eggs in a small pot. Fill the pot with cold water until the eggs are just covered but fully submerged in water.
- Place the pot on the stove over high heat and bring the water to a boil. Once the water begins to boil, turn off the flame and cover with a tight fitting lid and let sit undisturbed for 15 minutes.
- Remove the eggs and place them in a bowl under cold running water or in an ice bath to stop the cooking process.
- Peel all eggs and cut them in half.
- Remove the yolks into a small mixing bowl and mash with a fork into small bits.
- Add mayo, mustard, green chilis, garlic powder, salt and pepper to the egg yolks and stir until smooth and fully combined.
- Scoop the yolk filling into a plastic zip top bag and push the filling down into one corner. Snip off the corner of the bag and pipe the yolk filling into each white hard boiled egg half.
- Sprinkle the top of each deviled egg with paprika and top each with one slice of fresh jalapeño.
Notes
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make these Jalapeño Green Chili Deviled Eggs! Thanks for stopping by!
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