Southern Style Deviled Eggs with Jalapeños
A versatile take on a barbecue staple, this recipe highlights the addition of pickled jalapeños to the traditional Southern flavor profile.
Instructions
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Boil the Eggs
Place 1 dozen eggs in a single layer in the bottom of a large pot. Add enough cold water to cover the eggs by 1 inch. Bring to a boil over medium-high heat. Once boiling, turn off the burner, cover the pot, and set a timer for 10 minutes to cook the eggs to hard boil. -
Cool and Peel
Run cold water over the eggs to cool them down. Peel each egg under cold running water. -
Prepare the Yolks
Slice each egg in half lengthwise and remove the yolks. Use a fork to mash the yolks together until they reach a crumbled consistency. -
Mix the Filling
Add mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, salt, and black pepper to the mashed yolks. Stir gently until all ingredients are incorporated. -
Fill the Eggs
Use a teaspoon to fill each egg white half with the yolk filling mixture. -
Garnish and Chill
Garnish the eggs with sliced pickled jalapeño peppers, chopped fresh chives, and sweet paprika. Loosely cover the eggs and chill in the refrigerator until ready to serve.
Tips
Removing yolks under running water can make peeling easier.
Video
“Deviled Eggs | Southern Style Deviled Egg Recipe with Jalapeños Malcom Reed HowToBBQRight” by HowToBBQRight, watch on YouTube.
About this recipe
This preparation offers a spicy twist on the classic hard-boiled egg appetizer. The filling combines the richness of yolks and mayonnaise with the tang of sweet pickle relish, mustard, and apple cider vinegar. Pickled jalapeños add a heat that cuts through the creaminess, balanced by fresh chives and paprika for garnish. The eggs are chilled before serving, making them a convenient addition to a buffet or a standalone snack. This dish showcases how simple ingredients can create a flavorful accompaniment to grilled meats or other barbecue favorites.
