Jalapeno Dill Deviled Eggs

Whenever I think of deviled eggs I think of those plain old paprika covered bites you got on the holidays at a family members house. What’s amazing is they are usually pretty good, but I say they can be better. Eggs are such a easy flavor to work with, you can combine them with so many things. Like these Jalapeno Dill Deviled Eggs – a little spicy kick along with the freshness of dill. Just be careful bringing them to the next function – because you will be asked to bring them every time!

Please don’t let the fresh whole jalapeno scare you off. If you are worried about the heat, you can just make sure to remove most or all of the seeded and ribs (sense that’s where most of the meat comes from}. The flesh of the pepper does have a mild heat, but it is flavor of jalapeno we are after here. A quick tip – the bigger the jalapeno the milder the heat.

Fresh dill is a big component of this recipe as well. While dried will do, you really want the fresh to get that delightful garden fresh flavor. If you only have access to dried dill, use the crush trick – crush the dried herb in a small bowl before adding it in, not to powder but just break it up some. This helps to release the flavors more quickly.

You have probably heard about my Appetizer Nights – it is when the entire meal consists of all appetizers and taster bites for a meal. I like to make 7-8 different options and then everyone gets their own appetizer sampler platter for dinner. I personally use it as an opportunity to accomplish a few things – test new flavor combos on my family, clear out the fridge/freezer/pantry and have a good reason to eat with our hands. I made these deviled eggs for our most recent appetizer night, along with my Italian Sub Pinwheels – which were also so so good.

Now Let’s Get Cookin’!