For a lunch on the first day of school, try this fiestada pizza with Mexican influences.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 24 halves |
Ingredients
- 12 large eggs
- 3 tablespoons white sugar
- 3 tablespoons water
- 1 red jalapeno pepper, sliced into thin rings
- 2 tablespoons cream cheese
- ⅓ cup mayonnaise
- ½ teaspoon Sriracha or to taste
- 2 teaspoons Dijon mustard
- 1 tablespoon rice vinegar
- salt and ground black pepper to taste
- ¼ cup chopped chives
Instructions
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg white halves.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
- Rita
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 181 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I will try the cream cheese. My ‘acid’ comes from dill relish, and the ‘sweet’ comes from minced onion, I guess. 🙂
This is definitely the best deviled egg filling I have ever tasted. It is perfectly balanced and all of the ingredients compliment the flavor of the yolk without over-powering its subtle flavor. These were a huge hit at Easter and I am glad to have a go-to deviled egg recipe that is sure to please a crowd. I couldn’t find red jalapenos but used raw mini red peppers to mimic the look but would like to try with the candied pepper next time. Thanks, Chef John!
Chef John, once I added sweet relish to your recipe; it was the best I’ve ever made!
I just happened to have harvested some super sweet red jalapenos before clearing the fall garden, so I made 36 of these and took them to Dad’s 80th birthday party. I set a dish full of the sweet jalapenos (I’d added a bit of Japanese rice wine vinegar to them as well) in the midst of the eggs, and people were very enthusiastic. Mom ate one plain, pronounced it excellent, I got her to eat one with the jalapeno, and she LOVED it. The sweet/spicy balances the rich, salty eggs very nicely. The eggs were gone by halfway through the party. (I found my brother loading his burger with sweet jalapenos later.) The level of heat is, in truth, relatively negligible (at least, here in Texas), and I’ll definitely make these again. *(By the way, the “simmer/wait 17 minutes” egg cooking method worked perfectly.)
I have made this several times and they are always a hit. I did add a little Cayanne Pepper and Worcestershire Sauce. Also, letting the peppers boil in the sugar water for a minute or two helps take the heat down. Great recipe. Also, I used Chef John’s method of boiling the eggs. 1/2 inch of water, bring it to a boil, gently add the eggs (I use a slotted spoon), cover tightly with a lid, and boil for 10 minutes. Drain and add cool water a couple of times and then I add ice. Even left overnight, the eggs peel easily.
I really liked the candied pepper addition.
Made it per instructions but added 2 Tbs. chopped black olives, 1/4 tsp. Of garlic powder and 1/2 tsp. Onion flakes. Also added one more 1/2 pepper ring to garnish. 24 pieces lasted less than a day between 2 people. They are THAT Good! Thanks to Chef John.
Perfect. I ran out of time so I didn’t add the candied peppers to the top but they were still delicious.
Love the ingredients, I always put a tiny drop of olive oil or butter in the boiling water, shells slide right off, no chunks of egg comes off with the shell; didn’t have any jalapeños slices so I sprinkled chives & paprika …..and I cut up a dill pickles into tiny pieces and put in the yolk mixture, that gives another level of flavour
The candied jalapenos make these. I forgot to add the cream cheese, but that probably didnt affect the taste…. thats more for texture…. also I didnt have any sriracha, but the flavor was still great and had a good amount of heat. I think used over a tsp of salt and 1/2 tsp of cracked pepper … i think this recipe needs a lot of salt because there is sugar, heat and vinegar… i tired adding Tabasco to these eggs but that didnt work out well alresdy has enough vinegar…. so I can see why chef jon used sriracha it has very little vinegar
I made these deviled eggs for a party, so I did half with sriracha and half without. I skipped the pickled jalapeno because I did not have any, which may have been a mistake. I didn’t feel the sriracha added enough punch and I even doubled it. I was worried about adding any more but should have. On the plain, my son proclaimed these the creamiest deviled eggs he had ever had. I think the cream cheese was the secret. I’ll have to try adding pickled jalapenos next time.
I followed the recipe as written and the eggs were a hit at our friend’s backyard BBQ. Many people said they were the best deviled eggs they ever ate.
Delicious. These were a hit with my entire family!!
My new favorite Deviled Eggs recipe. I followed except I had to use Miracle Whip as I was out of Mayo and used a sprinkle of Cayenne & a dash or two of Cholula as I don’t care for Siracha. I’ll try it with mayo next time as It was fantastic even with what I used.
you can never go wrong with Chef John’s recipes. One of the best deviled eggs around Mercedes
Great recipe! I added finely chopped chives and sprinkled paprika and finely choppped parsley as garnish.
WAY too sweet and very runny. I even left the water out.
I love all of Chef John’s recipes! These are perfect! I’ve also added 1/2 tsp dill and 1/8 tsp paprika to the mix. Delicious!
Big hit at Thanksgiving. I didn’t make it with the jalepeno rings but it was fine without them. I used Splenda instead of sugar. As a result, it was a bit too sweet. I should have adjusted the measurement and added less.
These were so easy for me to make! They are delicious and always a crowd pleaser. I have used both red and green Jalapeño’s either way they are good. The sugar bath you give the jalapeño’s takes away any heat and they are left with just the right amount of fabulous sweet chili flavor that lingers in your watering mouth. Thank you chef John!
These are amazing. I have already made them several times for guests and every single time there are none left!