Devilish deviled eggs
Time to up your deviled egg game!
Why serve boring deviled eggs when spectacular ones are so easy to make? The thing that always bugged me about deviled eggs was their mushy consistency. So, I add celery, onion and jalapeños to the mix to get a crunchy, flavorful bite.
Do you ever have trouble peeling your boiled eggs?
I’ve got the answer for this. Always put two tablespoons of salt in your boiling water. Your eggs will peel easily every time. You are welcome. 🙂
There is also a secret to a perfectly filled egg…
Instead of just putting the filling in the hole, use a teaspoon to scoop out an oval of filling and place it on the entire top of the egg. Like this!
Spicy Deviled Eggs
Crunchy, abundantly filled, spicy deviled eggs are the perfect side dish for any family gathering.
Ingredients
- 12 Eggs
- 1/2 cup Real Mayonaise
- 1 stalk Celery Finely chopped
- 1 Tbsp Onion Finely chopped
- 1/2 Jalapeño Fresh, finely chopped
- 2 Tbsp Sweet pickle relish Sugar free if Keto
- 1/8 tsp Celery seed
- 1/8 tsp Kosher salt
- 1/8 tsp Fresh ground pepper
- Paprika For garnish
- 24 slices Pickled jalapeños
Instructions
- Place eggs in a large saucepan with 6 cups water and two tablespoons of salt. Cook on high heat. Once water begins to boil, cook 5 minutes, turn off the heat and let eggs sit for two more minutes.
- While eggs are cooking, finely chop the celery, jalapeño and onion. In a mixing bowl, combine these with mayo, salt, pepper, celery seed and pickle relish and mix well.
- Drain the hot water from the egg pan. Pour cool water over the eggs. Add ice cubes if you are pressed for time and need the eggs cooled quickly. Slice the eggs in half and add the yolks to the mayo mixture.
- Using a teaspoon, fill eggs so that filling covers the entire top of each egg. Holding paprika high above the eggs, dust them to your desire.
- Place a pickled jalapeño slice on each egg. Serve!
