Friday, February 15, 2013

Jalapeno Deviled Eggs

For valentine's day I always make a number of appetizers for dinner. I don't know when or how this tradition got started, other than the last place I would want to be on valentine's is a crowded restaurant, so I make fun new things for us to try at home.

I have been wanting to make this deviled egg recipe from Raised on Roux for a while, and I knew that Randal would love these, as he loves jalapenos and spicy food. 

6 large eggs
1 fresh jalapeno pepper, seeded and minced
3 tbsp mayonnaise
1 tsp  mustard
1 tsp pickled jalapeno juice
Pinch of cayenne pepper
Salt and pepper
1 fresh sliced jalapeno pepper, for garnish

Place the eggs in a pan of cold water.  Bring to a boil, put the lid on the pan, turn off the heat and leave for 10 minutes.  After 10 minutes immediately place the eggs into a bowl of ice water and leave until cold. Peal the eggs and slice in half.

Remove the yolks and place in a small bowl, mash with a fork and mix in the mayo, mustard, pickly juice, cayenne pepper, minced jalapeno and salt and pepper. Spoon the mixture back into the egg whites, top with a jalapeno slice, refrigerate until ready to serve.

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