How I cook at home is very inspired by the dishes I grew up eating. Deviled eggs are great any time from an any time nosh, appetizer to cocktail party-friendly fare with vintage southern flair. You'll love serving these. They'll disappear in an instant. Enjoy!
Jeramie's Deviled Eggs
SERVINGS | 12
TOTAL TIME: 30 - 45 minutes
• 12 yard eggs
• 1/2 c Hellmans mayo
• 1 Tbsp dijon mustard
• 2 Tbsp pickle relish
• 1 tsp cayenne pepper
24 slices of pickled jalapeño
Salt to taste (roughly 1 tsp)
Cover the eggs with cold water.
Place on the stove over high heat.
Once the water reaches a boil, turn off the heat and let stand for 3 minutes.
Remove and add ice to the water.
Once eggs are chilled remove from ice bath and peel.
Slice the egg in half.
Place the egg yolks in a bowl with all other ingredients.
Using a fork, mix the yolks really well. The yolks should get creamy with little to no lumps.
Place egg yolk mixture back into halved egg whites.
Top with a pickled jalapeño and a dust of cayenne pepper.