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Meal Part

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Ethnic Cuisines

Health Considerations





Jalapeno Deviled Eggs

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Nutrition Facts

Serving Size: 2.1 oz
Amounts Per Serving
Calories 130
Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 175mg 58%
Sodium 190mg 8%
Potassium 60mg 2%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 5g  
Vitamin A 6% Vitamin C 2%
Calcium 2% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 12 Servings
Serving Size: 2.1 oz


Amount Ingredients
12 ea. Eggs, Hard Boiled, Chilled, Cut in Half Lengthwise
8 oz. Mayonnaise
12 ea. Egg Yolks, Reserved from Eggs Above
1 1/2 oz. Custom Culinary® Gold Label Jalapeno Relish
1/2 oz. Custom Culinary® Gold Label Harissa
1/2 oz. Micro Greens, Baby Arugula or Watercress

Recommended Products: 6327 Gold Label Jalapeño Relish, 9678 Gold Label Harissa


  1. Remove yolks from eggs and reserve. For best blending and texture pass yolks through a fine strainer to remove any lumps.
  2. In a small mixing bowl, thoroughly blend mayonnaise, strained egg yolks, 1 oz. of the Gold Label Jalapeno Relish. Add salt and pepper if desired.
  3. Place mixture into a pastry bag fitted with a smooth or star tip of your choice.
  4. Fill each egg half evenly with mixture.
  5. Garnish the top each filled egg with a small amount of the remaining 0.5 oz. of the Gold Label Jalapeno Relish.
  6. Refrigerate until needed.
  7. For Serving: Scrape the length of a dinner or small platter with Gold Label Harissa Sauce. Sprinkle the micro greens evenly on the plate. Place the filled eggs on the plate. Serve immediately.

Chef's Tips

Custom Culinary® Gold Label Harissa can be used for the filling seasoning.

Recipe By

Custom Culinary® Broker
Chef's Guild

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