Jalapeño Deviled Eggs
Do you have that one recipe that you hesitate to share with people? Is it because it's so great that you don't want to share the glory of being great? Well, this is that recipe for me. I swear every time I make these jalapeño deviled eggs and bring them to a party, they are a hit. So, it is with some hesitation, that I share this recipe with you, because I do love you guys (some of you. I kid. Maybe?)
The most important part is to get your eggs to cook perfectly, which I will share with you. Since I started cooking my eggs like this, I get perfect eggs about 99% of the time, and I'm sure the 1% is human error (ugh, when are our robot overlords taking over so we can have perfection??). Another thing to note is that the pickled jalapeños should also have pickled carrots, this is why I prefer Latin brands like La Costeña, Embasa, La Morena, etc.
Jalapeño Deviled Eggs
Makes 24 halves
Ingredients
12 large eggs
2 cups of ice
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 can sliced pickled jalapeños (preferably with escabeche - carrots and onions - see note above)
Salt
Pepper
Directions
Fill a large pot 3/4 of the way with water. Bring water to a boil. Carefully lower eggs into pot and let come back to a boil, continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 15 minutes. Prepare an ice bath before the 15 minutes are up by adding ice and water in a large bowl. Immediately place eggs in ice bath and allow to cool for at least 15 minutes before peeling under cool running water.
Peel shells off of the hard boiled eggs and slice in half lengthwise. Using a spoon, gently remove the yolks from the whites and place all the yolks in a food processor or blender. Add the mayonnaise, mustard, 1/4 cup of jalapeños (if you have some onions and carrots in there, even better!), 2 tbs of the pickling juice from jalapeños, to the yolks and mix until well combined and creamy. Season to taste with salt and pepper. If it seems a bit thick, add more pickling juice.
Take some of the carrots from the jalapeños and small dice. You'll want about 2 tablespoons of diced carrots.
Place egg yolk mixture into a ziploc bag, and cut out a large piece from the corner, or using a spoon, carefully scoop or pipe some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled. Garnish with some of the diced pickled carrots, and keep in the fridge until ready to serve.
