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’!
Jalapeno Dill Deviled Eggs
- 12 Large Eggs
- ½ cup Mayo
- ¼ cup Stone Ground Mustard
- 1 tsp Salt
- 1 tsp Black Pepper
- ¼ cup Fresh Dill chopped (plus more for garnish)
- ¼ cup Dill Pickle Juice
- 1 Whole Jalapeno minced
- Start a pot of water boiling (large and full enough to help enough water to cover the eggs once added}.
- Once water is at a rolling boil, add eggs and cook for 14 minutes (exactly) and then remove to a water bath. (half ice cubes and half cold water). Let sit in ice bath for at least 30 minutes.
- Peel each egg then cut in half lengthwise. Remove cooked yolks to a bowl and mash up with a fork. Add remaining ingredients and stir to thoroughly combine.
- You can choose to spoon the mixture into each egg half. you can add the mixture to a frosting decorator bag with a large open tip. Add a sprig of dill to the top of each. Keep chilled until ready to serve.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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