March was a month filled with lots of holiday-themed recipes to help y’all celebrate both St. Patrick’s Day and Easter. So, naturally, my holiday-whore tendencies make it extremely difficult to pick just one favorite. This past month’s recipes included Irish Cheddar and Dried Chery Soda Bread, Pineapple Carrot Cake Cupcakes, and Crunchy Easter Bird Nest Granola Bites, not to mention several other non-holiday related recipes, such as Creamy Southern Navy Beans with Bacon, Baked BBQ Potato Chip Crusted Pork Chops, and Lemon Maraschino Buttermilk Bundt Cake.
However, when looking back at the month of March, there was clearly one recipe that stood out above all of the others. These Candied Lemon Zest Jalapeño Deviled Eggs were simply the bomb diggity and totally irresistible. And, I wasn’t the only one who found them almost impossible not to scarf down. Many of this year’s Annual Easter Egg Hunt for Money guests were also lured into a state of euphoria by their devilishly yummy and alluring flavor. When that many people can fall in love with a simple little deviled egg, you know it’s got to be good.
You can find the original recipe for these Candied Lemon Zest Jalapeño Deviled Eggs HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 1 Large Lemon
- Water
- Granulated Sugar
- 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)
Directions:
- 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.
- 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.
- Drain the mixture into a colander and rinse both the lemon zest and the pot with lots of cold water.
- 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.
- 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.
- 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.
- Cut each hard-boiled egg in half lengthwise.
- Place the egg yolks into a medium bowl and mash with a fork.
- Add the mayonnaise, honey, lemon juice, salt, and pepper to the egg yolks and mix until smooth.
- Fold two-thirds of the diced jalapeños into the egg mixture.
- 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.
- Garnish the deviled eggs with the remaining finely diced jalapeños and the candied lemon zest.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
