Candied Lemon Zest Jalapeño Deviled Eggs

March 23, 2018 by · Leave a Comment

Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

After last year’s recipe for Simple Sun-Dried Tomato Deviled Eggs, I seriously didn’t believe that I could ever find another deviled egg recipe that would even come close to comparing. Happily, I was proven wrong; these newest deviled eggs rank right up there with last year’s. In fact, if I had to choose between the two of them, I don’t know if I could. It would be like choosing a favorite child, or if you’re like me, choosing a favorite cat. I mean, sure, Brenna is my favorite kitty cat right now, however, if I had another cat, would she still be my favorite? I’m not so sure. I guess it would all depend on just how psychotic the other cat was. Maybe one day I’ll get to find out which I would love most, but for now, I’m just gonna blissfully keep shoving a few of these jalapeño and candied lemon zest deviled eggs into my mouth as fast as I can, while dealing with the one crazy cat that I currently have making my life completely miserable.

Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

Ingredients:

Candied Lemon Zest:

  • 1 Large Lemon
  • Water
  • Granulated Sugar

Deviled Eggs:

  • 6 Extra-Large Hard-Boiled Eggs
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoon Honey
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1 Jalapeño, Seeded & Finely Diced (Divided)

Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

Directions:

Candied Lemon Zest:

  1. With a sharp knife, cut both ends of the lemon off, stand it on end, and then slice down all around the sides of the lemon to remove the zest. Use the knife to remove any excess white from the lemon zest. HERE is a picture of what it should look like. Cut the lemon zest into thin strips lengthwise. HERE is a picture of what it should look like.
  2. Place the lemon zest in a small pot, cover with water by an inch, and then bring to a boil over high heat. When the water begins to boil, lower the heat to medium-high heat and cook for 10 minutes, stirring occasionally.
  3. Drain the mixture into a colander and rinse both the lemon zest and the pot with lots of cold water.
  4. Place 1-cup of sugar and 1-cup of water into the pot and return to high heat. Mix the water and sugar occasionally, until the mixture comes to a boil. Add the lemon zest, lower the heat to medium-high, and cook for 7 minutes, stirring often.
  5. Drain the mixture into a colander. Arrange the lemon zest in a single layer inside of the colander and allow to drain for 1 hour.
  6. Toss the lemon zest in granulated sugar to coat and then place on a sheet of wax paper to dry overnight before storing in an airtight container.

Deviled Eggs:

  1. Cut each hard-boiled egg in half lengthwise.
  2. Place the egg yolks into a medium bowl and mash with a fork.
  3. Add the mayonnaise, honey, lemon juice, salt, and pepper to the egg yolks and mix until smooth.
  4. Fold two-thirds of the diced jalapeños into the egg mixture.
  5. Spoon the egg mixture into the well of each egg or use a piping bag to pipe the mixture into the well of each egg.
  6. Garnish the deviled eggs with the remaining finely diced jalapeños and the candied lemon zest.

Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

Suggestions:

  • HERE is my preferred method for How To Hard-Boil Eggs.
  • If possible, use an organic lemon to make this recipe. No matter what, make sure to wash the lemon extremely well before removing the zest.
  • Remove as much white off of the lemon zest as possible to prevent bitterness.
  • When drying the candied lemon zest, try to arrange the zest in circular curled shapes, which will look much better as a garnish than long straight ribbons of candied lemon zest.
  • If you are making these deviled eggs ahead of time, wait until serving to garnish, which will prevent the sugar in the candied lemon zest from breaking down and becoming watery.
  • You can reduce the amount of salt and pepper in this recipe if you choose. I prefer my deviled eggs to have a salty peppery bite to them.

Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

Improvements:

  • Add bacon. After all, bacon makes everything better.
  • For extra spice, add an entire slice of jalapeño on top of each egg instead of finely diced jalapeños.
  • Make extra candied lemon zest when making this recipe. It will last for several weeks at room temperature in an airtight container or several months if frozen.

Print
Candied Lemon Zest Jalapeño Deviled Eggs

Candied Lemon Zest Jalapeño Deviled Eggs

Ingredients:

    Candied Lemon Zest:
  • 1 Large Lemon
  • Water
  • Granulated Sugar
    • Deviled Eggs:
  • 6 Extra-Large Hard-Boiled Eggs
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoon Honey
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1 Jalapeño, Seeded & Finely Diced

Directions:

    Candied Lemon Zest:
  1. With a sharp knife, cut both ends of the lemon off, stand it on end, and then slice down all around the sides of the lemon to remove the zest. Use the knife to remove any excess white from the lemon zest.
  2. Place the lemon zest in a small pot, cover with water by an inch, and then bring to a boil over high heat. When the water begins to boil, lower the heat to medium-high heat and cook for 10 minutes, stirring occasionally.
  3. Drain the mixture into a colander and rinse both the lemon zest and the pot with lots of cold water.
  4. Place 1-cup of sugar and 1-cup of water into the pot and return to high heat. Mix the water and sugar occasionally, until the mixture comes to a boil. Add the lemon zest, lower the heat to medium-high, and cook for 7 minutes, stirring often.
  5. Drain the mixture into a colander. Arrange the lemon zest in a single layer inside of the colander and allow to drain for 1 hour.
  6. Toss the lemon zest in granulated sugar to coat and then place on a sheet of wax paper to dry overnight before storing in an airtight container.
    7. Deviled Eggs:
  7. Cut each hard-boiled egg in half lengthwise.
  8. Place the egg yolks into a medium bowl and mash with a fork.
  9. Add the mayonnaise, honey, lemon juice, salt, and pepper to the egg yolks and mix until smooth.
  10. Fold two-thirds of the diced jalapeños into the egg mixture.
  11. Spoon the egg mixture into the well of each egg or use a piping bag to pipe the mixture into the well of each egg.
  12. Garnish the deviled eggs with the remaining finely diced jalapeños and the candied lemon zest.
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Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

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Candied lemon zest and finely chopped jalapeños turn ordinary deviled eggs into something quite extraordinary, with the addition of a touch of mayonnaise, honey, and freshly squeezed lemon juice. Add a little bit of salt and pepper and your taste buds will simply go crazy due to absolute flavor overload.

Make sure to check out all of the other great “Easter Week” recipes below.


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