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Honeyed Jalapeno Deviled Eggs

If you love jalapenos this recipe is for you
Honeyed Jalapeno Deviled Eggs
Eggland's Best

Save time on your deviled eggs and buy Eggland's Best hard cooked peeled eggs. 

Recipe courtesy of Eggland's Best. 


For the Deviled Eggs

  • 12 Eggland's Best eggs (large)
  • 2 Tablespoons cream cheese, softened
  • 1/3 Cup mayo
  • 1/2 Teaspoon hot sauce (I used Sriracha)
  • 1/4 Teaspoon ground cayenne pepper
  • 2 Teaspoons Dijon mustard
  • 1 Tablespoon white wine vinegar
  • salt and pepper to taste

For the Honeyed Jalapenos

  • 2 jalapenos, diced
  • 3 Tablespoons honey
  • 3 Tablespoons water


For the Deviled Eggs

Place one dozen Eggland’s Best large eggs into the bottom of a Dutch oven.

Fill with 3-quarts of cold water and cook over high heat until the water temperature reaches 210 F. Once the water reaches 210 F, turn off the heat and cover the pot with a tight fitting lid and leave covered for 17 minutes.

Remove the lid and carefully drain out the water.

Then, with the lid on the pot, carefully shake the pot, allowing the eggs to hit the sides of the pot, but not too hard. This will create little cracks and indents on the exterior of the eggs making them easier to peel.

Then cover the eggs with cold water. Allow the eggs to sit in the cold water until they are cool enough to work with.

Remove all the yolks and transfer them to a large mixing bowl.

Stir in the cream cheese, mayo, hot sauce, ground cayenne pepper, Dijon mustard, white wine vinegar, and salt and pepper to taste.

You either can simply spoon the filling mixture back into the reserved egg whites or, if you want to be fancy, transfer filling to a piping bag and pipe the filling into each egg white.

Garnish with honeyed jalapenos and red pepper flakes.

For the Honeyed Jalapenos

Slice jalapenos and place them in a bowl.

In a small saucepan, heat water and honey over medium heat until mixture begins to thicken. Remove from the heat and pour simple syrup over the jalapeno slices. Allow to sit and cool.