Zesty Jalapeño Deviled Eggs

Appetizers

Aug 1

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 12 minutes

These deviled eggs pack a little heat, a little tang, and a whole lot of creamy goodness. With sour cream instead of mayo and a splash of sweet-and-spicy jalapeño brine, they’re a cool twist on the classic—and dangerously snackable.

Jump to Recipe

*Smoky, creamy, and just the right amount of spicy*

If you're anything like me, deviled eggs are one of those foods that walk the line between snack and meal. I made these on a whim for lunch, and they totally hit the spot—satisfying, creamy, with that addicting jalapeño brine kick. I used the sweet and spicy ones from Trader Joe's (you know the ones), and they added just the right tang and heat without overpowering the yolks.

*These are a must have staple! Check them out* *here!*

I also skipped the usual mayo and went for sour cream, which made everything lighter but still lush. Dijon adds a sharp little bite that makes the filling sing, and smoked paprika sprinkled on top gives you that earthy, smoky finish. The end result is something you'd be just as happy serving at brunch as you would inhaling at your kitchen counter like I did.

And let me tell you, the egg-cooking method is a keeper. No greenish yolks, no rubbery whites—just perfect every time. Cold start, 12-minute steep, ice bath to finish. Peel like a dream, and they’re ready for action. Save this one for your next potluck, picnic, or lazy afternoon craving.

Ingredients

🍽️ Servings: 4 (makes 8 deviled egg halves) • 🔥 Calories/Serving: 85

4 large eggs
2 tsp Dijon mustard
3 tbsp sour cream
1 tbsp sweet and spicy jalapeño brine (like Trader Joe’s)
1 pinch salt
1 pinch black pepper
1 pinch smoked paprika, for garnish

Steps

Step 1

Place eggs in a pot and cover with about an inch of cold water.

Step 2

Bring the water to a boil over medium-high heat.

Step 3

Once boiling, turn off the heat, cover, and let the eggs sit for 12 minutes.

Step 4

Transfer the eggs to an ice bath and let sit for 10 minutes.

Step 5

Peel the eggs and slice in half lengthwise.

Step 6

Gently scoop out the yolks into a small bowl. Add Dijon mustard, sour cream, jalapeño brine, salt, and pepper to the yolks. Mash and mix until smooth and creamy.

Step 7

Spoon or pipe the filling back into the egg whites.

Step 8

Sprinkle with smoked paprika and serve immediately or chill for later.

Make it your own!

🌶️ Turn up the heat
Add chopped pickled jalapeños or a dash of hot sauce to the yolk mixture for an extra spicy version.
🥓 Add crunch
Top with crispy bacon bits for a smoky, salty finish.
🧀 Creamier & cheesier
Stir in 1 tbsp of cream cheese or crumbled feta for more richness.
🌿 Fresh and herby
Garnish with chopped chives, dill, or parsley for a fresh contrast.