Ingredients
Scale
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard (or any other kind you like)
- 1 tablespoon brine from pickled jalapeño peppers (or 1/2 tablespoon vinegar)
- 12 slices pickled jalapeños (or 6, cut in half)
- kosher salt and black pepper to taste
- paprika or cayenne pepper (for dusting)
Instructions
- Cut the hard boiled eggs in half, wiping the knife with a towel in-between each slice to keep the whites clean. Scoop the yolks into a medium bowl.
- Add the mayonnaise, mustard, pickled jalapeño brine, and a pinch of kosher salt and black pepper to the bowl. Use an electric hand mixer to combine the yolk mixture until very smooth.
- Use a small cookie scoop (or spoon) to refill the whites of the eggs with the yolk mixture, distributing it evenly amongst all 12 egg halves.
- Dust with paprika or cayenne pepper, if desired, add an extra sprinkling of salt and pepper, and top each egg with a sliced jalapeño pepper.
Notes
- To prevent the filling from being too hot, reduce the amount of jalapeño brine or omit it.
- You can make these ahead of time and store them covered in the refrigerator for up to 1 day.
- Transport them in a single layer in a covered container to avoid mess.
- For a ‘Jalapeño Popper’ style, add crumbled bacon and shredded cheddar cheese to the yolk mixture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: No-Cook (after boiling eggs)
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 egg half
- Calories: 60
- Sugar: 0.3g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Protein: 3g
- Cholesterol: 95mg