Jalapeño Deviled Eggs

June 17, 2016

Jalapeño Deviled Eggs

*This recipe utilizes ingredients found in the jar of our Jalapeño Honey Dills.**


  • 6 hard-boiled eggs
  • 4 tsp. Jalapeño Honey Dill pickle brine (from your jar)
  • Pickled jalapeño pepper (from your jar)
  • 1 clove pickled garlic (from your jar), finely diced
  • 1/2 tsp. pickled dill (from your jar), finely diced
  • 1 1/2 tbs. mayonnaise
  • 1 tbs. dijon mustard
  • 1 tsp. chives, coarsely diced
  • 1/2 tsp. paprika
  • 1/4 tsp. honey
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper to taste
  • Pinch of cayenne pepper


  1. Peel and halve hard-boiled eggs, removing yolks. Set white halves aside. 
  2. Remove stem and seeds from pickled jalapeño, dice finely and combine with egg yolks, pickled garlic, pickled dill, chives, and cayenne. 
  3. With a large fork, combine egg mixture with mayonnaise, dijon mustard, pickle juice, and honey. 
  4. Mix thoroughly until creamy and add salt, black pepper to taste.
  5. Spoon, or pipe with a pastry bag, into egg halves and dust with paprika.

Yield: 12 deviled eggs