Jalapeño Devilled Eggs

Jalapeño Devilled Eggs


10 Large Hard-Boiled Eggs, Peeled, Cold

3 TB Happy Hal’s Jalapeño Relish (drained)

¾ Cup Mayonnaise

2 tsp Dijon Mustard

2 TB Parmesan Cheese, Grated

Kosher Salt and Black Pepper, to taste

Pinch of cayenne pepper or paprika

Dill (for garnish)



1. Slice the eggs in half lengthwise.  Carefully separate yolks from the whites. Place yolks in a bowl or food processor; refrigerate whites until ready to fill. 
2. Add 1 TB of the jalapeño relish, mayonnaise, mustard, parmesan cheese, salt & black pepper. Mix or process until smooth. Spoon or pipe the yolk mixture into hollowed out egg whites. Refrigerate for at least 1 hour before serving.

3. Garnish with cayenne pepper, fresh dill, and remaining Happy Hal’s Jalapeño Relish.



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