Deviled Eggs with Pickled Jalapeños

  • Serves

    makes 24


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


  • 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


Step 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.

Step 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.

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