Rose Mary Mogan


This is my take on blending 2 cultures together from Chicago & Mexico in a Deviled Egg Recipe. I created this recipe using seeded Jalapeno Peppers from our garden for my husband's Special Birthday Dinner. I used one of our favorite cheeses Feta & blended it with Shredded Mexican Cheese, along with a special blend of spices, which created a robust flavor for our Special Occasion.

These Deviled Eggs are not only unique, but they are tasty and colorful as well when presented to the dinner table. The Jalapeno pepper rings when centered with a roasted red pepper creates a beautiful presentation.

pinch tips: How to Poach an Egg



Makes 24 portions


25 Min


10 Min


Stove Top


12 large
hard boiled eggs
2 medium
jalapeno peppers seeded & chopped finely
2 Tbsp
chopped chive,parsley or cilantro, optional
3 Tbsp
chopped roasted red pppers or pimentoes, drained
2 Tbsp
whole grain mustard
3 Tbsp
yellow mustard
3/4-1 c
1/2 tsp
coarse black pepper
1 tsp
chipotle chili powder
1/3 c
mexican cheese, shredded of your choice
1/3 c
feta cheese, crumbles
jalapeno pepper rings, as garnish
bits of roasted red peppers or pimentoes as garnish

Directions Step-By-Step

Boil eggs to hard boil stage, & allow to cool then peel and cut in half. Arrange the halves on a serving plate after removing the yolks & set aside till needed.
Add the yolks to a medium size bowl. Mash until they are crumbled.
These are some of the main ingredients used in the recipe.
Chop the pickles, jalapeno & roasted red Peppers and add to the egg yolks. Add in the mayonnaise, spices, and both cheeses, then blend together. Taste and adjust spices as needed.
Fill the egg white halves with egg mixture. Garnish with Jalapeno Pepper Rings and add a small bit of Roasted Red Pepper in center. Chill until ready to serve.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy