Deviled eggs are the appetizer that never goes out of style. I love serving them at parties and potlucks, but I also love whipping up a batch to keep in my fridge for snacks throughout the week, or as a light lunch paired with a green salad. They’re low-carb and keto, gluten-free, and high-protein, and absolutely addictive! These particular deviled eggs are made with pickled jalapeño peppers and the brine from the jar as a replacement for more traditional vinegar, and I may never go back to regular deviled eggs. And best of all? You can control how spicy you make them by buying mild or hot pickled jalapeños at the store!
How to make Jalapeño Deviled Eggs
Make ahead instructions
These deviled eggs can be made ahead of time and kept in your fridge for about 3 days. I recommend storing them in an egg container, which has nifty little holders for each egg so they don’t slide around. This is great for if you want to transport them to a party, without them getting messed up. For serving, I love this glass egg dish!
Tips and tricks
When you cut the eggs in half, I recommend wiping the knife with a paper towel in-between each cut, to help keep the egg whites as clean as possible. To help center the egg yolks, you can flip the eggs upside-down in the carton 24 hours before hard boiling them. Make sure to start with cold hard boiled eggs – make them a day in advance, if you can. Taste the yolk mixture after mixing it together to make sure it’s seasoned to your liking. You can adjust by adding more salt and pepper, more jalapeño brine, more mustard, etc.
Ingredient substitutions
If you don’t have pickled jalapeños, you can use this same method with jarred pickles and the pickle brine, or jarred roasted red peppers and the liquid from the jar. For a mild version, be sure to use mild pickled jalapeños. Any mustard may be used- yellow, dijon, or spicy brown mustards are all great. Vinegar may be substituted for the jalapeño brine, with a slice of fresh jalapeño as a garnish on top.
Can I use homemade pickled jalapeños?
Yes! Here’s my favorite recipe for homemade pickled jalapeños– they’re quick pickled in the refrigerator, so no canning involved.
How do I make easy peel hard boiled eggs?
There’s nothing more frustrating than hard-to-peel eggs. Luckily, I have an awesome trick that works 99% of the time! I’ve got a foolproof easy peel egg recipe – which calls for adding oil to the boiling water! Trust me, it works. I also find that steaming eggs in a steamer basket works well, rather than submerging them in water, especially if you have hard water at your house.
Other deviled egg recipes
Greek Deviled Eggs Sriracha Deviled Eggs
Other recipes with eggs
Greek Yogurt Egg Salad with Dill Olive Oil Scrambled Eggs with Feta and Tomatoes Baked Eggs with Potatoes, Spinach, and Marinara Soy Sauce and Green Onion Scrambled Eggs 15-Minute Egg Drop Soup
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