Cheesy jalapeño deviled eggs make a great snack or first course, and deserve to be seen a lot more often than just at parties. They’re so easy to make, too!
Deviling food is just a way of saying that it’s been spiced; traditionally with hot English mustard and cayenne pepper. A real British throwback breakfast dish is devilled lamb’s kidneys, served on toast; the other commonly used recipe is deviled eggs. We’ve taken that idea and brought it up to date, using hot jalapeño peppers for some spice, and cheese because, well, eggs and cheese are such a great combination.
These cheesy jalapeño deviled eggs are so versatile. They’re quick to make: just follow our tips for the perfect hard boiled eggs, scoop out the yolk and mix with the chopped jalapeño, cheese and mayonnaise. Then pipe back into the egg whites, or if you can’t wait that long just spoon the mixture in, and enjoy.
They’re perfect served as a quick and easy canapé at a party or just at home, accompanying an aperitif? They are also a perfect first course for your evening meal: why not indulge in a touch of the luxurious, and have a starter at suppertime?
An interesting cultural divide between the UK and the USA is in how eggs are treated. Here in the UK, eggs are neither washed nor refrigerated, and most people keep them at room temperature. They keep well for a couple of weeks or so like this, without any problem. In the USA, eggs are washed; this washes off the bloom, the coating that keeps bacteria out of the egg. As a result, they have to be stored in the fridge and don’t keep for as long.
Our cheesy jalapeño deviled eggs aren’t the only way to enjoy eggs, but there is a bit of a knack in the the perfect hard boiled egg; not overcooked, and without a dark layer on the outer edge of the yolk. Here are a few tips for the perfect hard-boiled egg:
How to cook the perfect hard boiled egg
- Place your eggs in a large saucepan, and cover with fresh, cold water
- Bring the water to the boil over a medium heat, as the water comes to the boil gently move the eggs around. This should help centre the yolk in the white.
- When the water is boiling, cover the pan with a lid and remove it from the heat.
- Let the pan stand for 12 minutes
- The dark ring is caused from overcooking, where sulphur in the white has reacted with iron in the yolk. To stop it forming, stop the eggs from cooking at the moment they’re done by plunging them into cold water
Once cooked, you can store them in the fridge for a few days, where they make a great low carb grab & go snack, or are perfect for picnics. Or, if our experience is anything to go by, make our cheesy jalapeño deviled eggs and they won’t last long at all.
Check out my Easy Cheesy Devilled Eggs also!
Cheesy jalapeño deviled eggs
- 6 eggs (hard boiled)
- 2 tbs mayonnaise
- 2 tsp pickled chillis ((rinsed and chopped))
- 2 tbs strong hard cheese ((finely grated - cheddar or parmasan is perfect))
- Hard boil the eggs according to our tips above
- Once cooked and cooled, peel the eggs and slice in half lengthwise
- Pop the yolks into a bowl and mix with the other ingredients, season to taste with salt and pepper.
- Cut a thin slice off the bottom of each egg white so it can sit without wobbling
- Spoon or pipe the yolk mixture filling into each egg white half. I use disposable piping bags as life really is too short to wash them, or you can snip the corner off a plastic food bag
- Garnish with some fresh herbs and serve immediately