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Hot and Sweet Jalapeño Deviled Eggs

These hot and sweet jalapeño deviled eggs are the delicious twist on deviled eggs that your BBQ guests never saw coming.
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Print Recipe
Course Appetizer, Side Dish, Snack
Cuisine American

Ingredients
  

Reduced Sugar Candied Jalapeños

  • ½ lb jalapeños Cut into 1/4 inch slices
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Hot and Sweet Jalapeño Deviled Eggs

  • 6 eggs boiled and peeled
  • ½ cup mayonnaise
  • ½ tablespoon yellow mustard
  • ½ tablespoon Hot and Sweet Jalapeño brine
  • 1 tablespoon Hot and Sweet Jalapeños diced
  • ⅛ teaspoon salt
  • pepper to taste

Instructions
 

Reduced Sugar Hot and Sweet Jalapeños

  • Combine vinegar, sugar and salt in a small saucepan and bring to a boil. Add jalapeño slices and turn heat down and simmer on low for 5 minutes.
  • Transfer jalapeno mixture to mason jar and seal. Cool before refrigerating. Allow jalapeños to refrigerate for a minimum of 24 hours before using in recipes.

Hot and Sweet Jalapeño Deviled Eggs

  • Slice boiled and peeled eggs in half lengthwise and remove yolks and place in a bowl. Mash egg yolks with a fork until smooth.
  • Combine egg yolks, mayonnaise, yellow mustard, jalapeño brine and diced jalapeños and mix thoroughly.
  • Add about one tablespoon of the egg yolk mixture to each egg white half.
  • To garnish, place one jalapeno slice on top of each half.

Notes

For a sweet and salty variation, garnish each egg with a 1 /2 inch piece of crispy bacon or turkey bacon.
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