Ingredients for Nyte's Devilish Hot Eggs Jalepeno Deviled Eggs
- Hardboiled Egg
- Mayonnaise
- 1 teaspoon Worcestershire sauce
- Prepared Mustard
- Pickled Jalapeno Pepper Juice
- White vinegar (optional, to reduce spiciness)
- Pickled Jalapeno Peppers
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How to Make Nyte's Devilish Hot Eggs Jalepeno Deviled Eggs
- Hard-boil 6 large eggs until yolks are fully cooked. Let cool completely, then carefully cut in half lengthwise.
- Gently remove the yolks and place them in a medium bowl. Reserve the egg whites.
- Mash the yolks with a fork until they reach the texture of coarse cornmeal.
- Add 1/4 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and 1 teaspoon of jalapeño juice. Mix thoroughly until smooth.
- Gradually add more jalapeño juice, 1/2 teaspoon at a time, until you reach your desired level of tartness and moisture. If it's too tart but not moist enough, add a small amount of mayonnaise, 1 teaspoon at a time.
- For a less spicy version, substitute some or all of the jalapeño juice with white vinegar.
- Spoon the yolk mixture evenly into the reserved egg white halves.
- Top each deviled egg with a thin slice of jalapeño.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving chilled.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
6g
Fat
7g
Carbs
0g