Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño. Todd Coleman

This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).

Yield: makes 24


  • 12 eggs
  • 3 tbsp. mayonnaise
  • 3 tbsp. sour cream
  • 2 tbsp. minced flat-leaf parsley
  • 2 tbsp. minced pickled jalapeños, plus more for garnish
  • 2 tbsp. yellow mustard
  • 1 tbsp. minced celery
  • 1 tbsp. minced onion
  • 12 tsp. paprika, plus more for garnish
  • Kosher salt and freshly ground black pepper, to taste


  1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add mayonnaise, sour cream, parsley, jalapeños, mustard, celery, onions, and paprika; season with salt and pepper. Stir vigorously with spatula until smooth.
  2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with more paprika, if you like, and pickled jalapeños. Serve cold or at room temperature.