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Jalapeno Deviled Eggs

Jalapeno Deviled Eggs

Looking for a delicious appetizer? Try Jalapeno Deviled Eggs! Made with hardboiled eggs, mayo, egg yolks, Custom Culinary® Jalapeno Relish and topped with microgreens, it's the perfect small bite before your main course.

What You'll Need

Recipe Ingredients

Yield: 12 servings

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

  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, and 1 oz. of the Jalapeno Relish. Add salt and pepper if desired.
  3. Place the mixture into a pastry bag with a smooth or star tip.
  4. Fill each egg half evenly with the mixture.
  5. Garnish the top of each filled egg with a small amount of the remaining 0.5 oz. of the Jalapeno Relish.
  6. Refrigerate until needed.
​For Serving:
  1. Scrape the length of a dinner or small platter with Jalapeno Relish.
  2. Sprinkle the micro greens evenly on the plate.
  3. Place the filled eggs on the plate and serve immediately.

CHEF'S TIP