Jalapeno Balsamic Deviled Eggs

Jalapeno Balsamic Deviled Eggs Recipe

Jalapeno Balsamic Deviled Eggs



1/2 tsp salt
2 tsp paprika
1 dozen hard boiled eggs
1 Tbsp Jalapeno Balsamic
1/4 tsp white pepper
1/3 c mayo
1 Tbsp chopped fresh parsley


Cook eggs and set aside to chill.

Peel and cut in half lengthwise.

Mix yokes with spices (salt, pepper, paprika) in a food processor set to low (processor will create a smooth and creamy filling).

Slowly add remaining ingredients.

Fill a pastry bag with yoke mixture (will be easier and neater than filling with a spoon—can also use a sandwich bag with small corner cut off).

Pipe 1/2 ounce of yoke mixture in each egg white.

Place eggs on serving platter, sprinkle with chopped parsley and serve or refrigerate.


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