Jalapeño Deviled Eggs courtesy of Sandra Gutierrez

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Quick Facts:

Makes twelve


6 eggs
½-cup mayonnaise
2 tsp yellow onion, finely chopped
2 tsp jalapeños, seeded, de-veined and finely chopped
2 tsp cilantro (leaves and tender stems), finely chopped
1 tsp flat-leaf parsley (leaves and tender stems), finely chopped
1 tsp yellow mustard
1/8-tsp salt
1/8-tsp freshly ground black pepper
Curly or flat-leaf parsley (for garnish)

Recipe Description:

Adapted from "The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South" by Sandra Gutierrez

Join Sandra at our Cooking School on Sunday, May 25 for A Summer Party with The New Southern-Latino Table by Sandra Gutierrez


1. Place the eggs in a medium pan and cover with cold water. Set the pan over high heat and bring to a rolling boil. As soon as the water comes to a boil, cover the pan and turn off the heat. Let the eggs cook for 12 minutes. Plunge the eggs into ice water to stop the cooking process.
2. Once the eggs are chilled, peel off the shells. Halve each egg lengthwise; scoop out the yolk into a small bowl, and set the egg whites on a plate lined with paper towels.
3. Using a fork, mash the egg yolks into a paste; add the mayonnaise, onions, jalapeños, cilantro, parsley, mustard, salt, and pepper and stir together well. (If not serving immediately, cover the egg whites and the filling separately with plastic wrap and store in the refrigerator for up to 6 hours.)
4. Using a spoon (or pastry bag), fill each egg white cavity with the egg yolk mixture (about 1 tbsp).
5. Chill them, loosely covered, until ready to serve (but no longer than 2 hours). When ready to serve, sprinkle the eggs with smoked paprika and garnish with parsley.

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