Jalapeno Deviled Eggs

Jalapeno Deviled Eggs

Jalapeno Deviled Eggs

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • American
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 6 hard-boiled eggs, cooled and peeled
  • 1 fresh jalapeño pepper, seeded and minced (if you want your deviled eggs hot, leave the seeds in place)
  • 1 celery stalk, minced
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1-2 teaspoons pickled jalapeño juice (or white wine vinegar)
  • Salt and pepper to taste
Instructions

After your eggs are hard boiled and cooled, cut the eggs in half, lengthwise. Carefully remove the yolks and add them to a small bowl.

Mash the yolks with a fork.

Add the jalapeo, celery, mayonnaise, mustard and pickled jalapeno juice.

Add salt and pepper to taste.

Spoon the mashed mixture back into the egg white halves.

Refrigerate for a few hours before serving.

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