Servings: 12 deviled eggs
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
Use a cup or coffee mug to make filling the plastic bag easy and mess free. Put the bag inside the cup with the top of the bag looped around the edge of the glass and easily spoon the filling into the bag.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!