Deviled Eggs with Jalapeños
May 1, 2014
Spice up your meal by serving this great side dish… deviled eggs with jalapeño peppers! Oh and here is a handy tip to make the process of peeling the egg much easier: Buy your eggs 5 days before you boil them. Fresh eggs are much harder to peel so plan accordingly.
(For 6 people)
12 Large Eggs
4 tablespoons Mayonnaise (Miracle Whip)
2 tablespoons Pickle Juice
1/2 cup Sugar
1/2 ounce Paprika
6 ounces Diced Jalapeños
1.) Place eggs in a single layer a large kettle or deep pan. Cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water.
2.) Place container on grill and bring to boil for 10 minutes, then remove from the heat.
3.) Using tongs, transfer eggs to a container of ice water. Once the eggs are cool they are ready to peel (about 10-12 minutes).
4.) Slice eggs in half the long way
Slice the long way
5.) Remove the yokes to a mixing bowl then crumble with a fork
egg yokes before mixing
6.) Add mayo, pickle juice, sugar and jalapeños to bowl and mix thoroughly
7.) Spoon mixture into egg white halves
8.) Sprinkle tops with paprika
