These amazing deviled eggs are a little bit sweet and a little bit spicy, thanks to the addition of finely chopped candied sliced jalapeños. And, whether or not you make your own candied jalapeño slices or buy them from your local market, these eggs will definitely make a great addition to your next cookout, picnic, or family gathering.

At some point in life, I came to the realization that when it comes to the subject of deviled eggs, I am definitely not normal. If anything, I am perhaps a tad bit obsessed, to say the very least. I mean, really, is it normal for one person to spend so much time thinking of new ways to make deviled eggs taste even better? Probably not, but I wouldn’t have it any other way.

Each time I create a new deviled egg recipe, I always say that it’s my favorite. Eventually, however, a new unique flavored deviled egg comes around and my old favorite gets thrown out the window. Not literally of course, because throwing deviled eggs out of a window is never a good thing, not to mention that it would be a complete waste of a totally good deviled egg.

This summer, these deviled eggs are my new favorite. The real secret to their overwhelming success is due to the Candied Sliced Jalapeños both in their filling and used as their garnish. These flavorsome jalapeños impart a truly unique one-of-a-kind sweet and spicy flavor that just can’t be beaten. They kinda make your mouth do a big ol’ happy dance.

So, if you’re looking to give your mouth a real treat, I suggest you give it a few candied jalapeño-laced deviled eggs. Trust me, if your mouth is anything like mine, it will totally thank you. And if sweet and spicy jalapeños simply aren’t your thing, don’t worry, I’ve still got you covered. You can find all of Faith, Hope, Love, & Luck’s past recipes for deviled eggs RIGHT HERE. You’re bound to find a favorite.

Ingredients:

Candied Sliced Jalapeños:

• 2 Cups Granulated Sugar
• 1 Cup Light Brown Sugar, Packed
• 1 Cup Apple Cider Vinegar
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Garlic Powder
• 1 1/2 Pounds Jalapeños, Sliced

Deviled Eggs:

• 6 Hard-Boiled Eggs
• 2 to 3 Tablespoons Mayonnaise
• 1 Tablespoon Candied Sliced Jalapeños, Drained
• 2 Teaspoons Honey
• 1 Teaspoon Dijon Mustard
• Whole or Finely Chopped Candied Sliced Jalapeños for Garnishing

Directions:

Candied Sliced Jalapeños:

1. Place all of the ingredients, except for the jalapeños, into a medium steel non-reactive saucepan over high heat.
2. Cook for 5 minutes, stirring constantly.
3. Add the sliced jalapeños and continue cooking for 4 minutes, stirring constantly.
4. Remove from heat and spoon the jalapeños into prepared glass jars, making sure to leave as much liquid in the pan as possible.
5. Cook the liquid on high heat for an additional 6 minutes, stirring constantly.
6. Ladle the liquid into the jars over the sliced jalapeños.
7. Allow the jalapeños to cool for 15 minutes before placing a lid and ring on each jar.
8. After the jars have come to room temperature, tighten the lid on each jar, and then refrigerate for at least 3 days before use.

Deviled Eggs:

1. Half each deviled egg lengthwise and place each egg yolk in a food processor.
2. Add the mayonnaise, 1-tablespoon candied jalapeño slices, honey, and dijon mustard to the food processor and process until very smooth.
3. Fill a large plastic bag with the filling, snip off the end, and then fill the well of each egg half.
4. Garnish with an additional whole slice of jalapeño or with finely chopped jalapeños.

Suggestion:

• Need to know How To Hard-Boil Eggs? I’ve got you covered.
• Make sure to drain as much liquid off of the jalapeños as possible to prevent your egg filling from becoming watery.
• Start out using 2-tablespoons of mayonnaise in the filling mixture. You can always add more mayonnaise, however, you can’t take it away. The amount of mayonnaise you need to use will depend on the size of the eggs you use in this recipe.
• You may wish to see the original recipe for Candied Sliced Jalapeños for more suggestions and improvements.

Improvements:

• Garnish with bacon because bacon makes everything even more amazing.
• Lightly sprinkle each egg half with finely grated sea salt before serving for a sweet, spicy, and salty treat.

Print

Yum

Sweet & Spicy Candied Jalapeño Deviled Eggs

Ingredients:

Candied Sliced Jalapeños:
• 2 Cups Granulated Sugar
• 1 Cup Light Brown Sugar, Packed
• 1 Cup Apple Cider Vinegar
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Garlic Powder
• 1 1/2 Pounds Jalapeños, Sliced
Deviled Eggs:
• 6 Hard-Boiled Eggs
• 2 to 3 Tablespoons Mayonnaise
• 1 Tablespoon Candied Sliced Jalapeños, Drained
• 2 Teaspoons Honey
• 1 Teaspoon Dijon Mustard
• Whole or Finely Chopped Candied Sliced Jalapeños for Garnishing

Directions:

Candied Sliced Jalapeños:
1. Place all of the ingredients, except for the jalapeños, into a medium steel non-reactive saucepan over high heat.
2. Cook for 5 minutes, stirring constantly.
3. Add the sliced jalapeños and continue cooking for 4 minutes, stirring constantly.
4. Remove from heat and spoon the jalapeños into prepared glass jars, making sure to leave as much liquid in the pan as possible.
5. Cook the liquid on high heat for an additional 6 minutes, stirring constantly.
6. Ladle the liquid into the jars over the sliced jalapeños.
7. Allow the jalapeños to cool for 15 minutes before placing a lid and ring on each jar.
8. After the jars have come to room temperature, tighten the lid on each jar, and then refrigerate for at least 3 days before use.
Deviled Eggs:
9. Half each deviled egg lengthwise and place each egg yolk in a food processor.
10. Add the mayonnaise, 1-tablespoon candied jalapeño slices, honey, and dijon mustard to the food processor and process until very smooth.
11. Fill a large plastic bag with the filling, snip off the end, and then fill the well of each egg half.
12. Garnish with an additional whole slice of jalapeño or with finely chopped jalapeños.

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