Easter Jalapeño Deviled Eggs
Just and idea I have been wanting to test out for a while and they must have been a huge hit cause they were gone in a flash 😊
Easter Jalapeño Deviled Eggs
Just and idea I have been wanting to test out for a while and they must have been a huge hit cause they were gone in a flash 😊
Cooking Instructions
- 1
In a medium pot arrange eggs in a single layer. Fill pot with enough water to cover eggs completely. Bring to a boil on high heat. Add a teaspoon of salt. Turn heat down to a medium high and let boil for bout 7-8 minutes. Drain water and run eggs under cold water til cool enough to handle. Peel eggs making sure no shells remain.
- 2
Cut eggs in half removing egg yolks into a separate bowl. Set egg yolks aside. Fill 5 disposable cups 1/4-1/2 way with water. Add 2 drops of each food coloring per cup. For the 5th cup mix 2 drops blue coloring and 1 drop red coloring mixing to make purple.
- 3
Add egg white halves. You decide how many to which colors you prefer. Let soak for 5-10 minutes while you prepare the filling. Set aside.
For the bowl with the egg yolks mash up til completely broken up completely. Then add mayo, mustard, jalapeños juice, sugar substitute, onion and garlic powders, salt and pepper, teaspoon of dried parsley flakes, and 2-3 drops of red food coloring. Mix everything til completely combined and smooth. Set aside.
- 4
Remove colored egg white halves. Dry off. Arrange on a plate or egg platter. Fill colored egg centers with egg yolk filling. Once all of them are filled garnish with a dusting of some Dried Parsley flakes. Serve immediately and enjoy or cover with plastic wrap and refrigerate til time to serve removing from fridge. 5-6minutes before serving. Then serve and Enjoy 😋.
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