Oh Yeah, The Bite Is There: Southwestern Deviled Eggs

Angie Walker


If you like a lot of flavor and spice in your deviled eggs, this is the recipe for you. There is nothing more disturbing than a tasteless deviled egg. My son ate at least a dozen of these little gems.

More information on this recipe is at alilcountrysugar.blogspot.com



★★★★★ 1 vote

2 dozen
15 Min


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  • 1 dozen
    large eggs, hard-boiled and peeled
  • 6 Tbsp
    mayonnaise (hellmann's olive oil)
  • 3 Tbsp
    pickled sliced jalapeno peppers, minced
  • 1 Tbsp
    mustard, spicy brown
  • 1/2 tsp
  • 1/8 tsp
  • ·
    fresh black pepper to taste
  • ·
    lightly sprinkled smoked paprika

How to Make Oh Yeah, The Bite Is There: Southwestern Deviled Eggs


  1. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks (I used a fork); stir in mayonnaise and next five ingredients. Spoon or pipe egg yolk mixture into egg halves. Sprinkle lightly with smoked paprika Cover and chill for at least an hour, or until serving time. I also randomly topped some eggs with a jalapeno slice for the brave souls.

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About Oh Yeah, The Bite Is There: Southwestern Deviled Eggs

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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