Hard boil one dozen eggs until done. Cool, peel, and cut in half, scooping out the yolks into a separate bowl.
Mash hard-boiled yokes until they resemble bread crumbs. Add mayo, yellow mustard, and Dijon until the yolk mixture is smooth and creamy. If necessary, add more or less mayo/mustard(s) to taste (keep in mind the Dijon has a spicier kick than plain mustard).
Stir in diced jalapenos, vinegar (if preferred), salt, pepper, and garlic powder to the yolk mixture. Taste to see if it is spicy enough. If not, add a little juice at a time from the jalapenos.
Spoon yolks back into egg white halves. Sprinkle with dash a paprika or, for a smokier finish, adobo powder. Serve cold and keep refrigerated.
I prefer more mustard to mayo flavor, so feel free to season that way you would normally make traditional deviled eggs!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 41 (68%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 94.8mg||29 %|
|Sodium 121mg||4 %|
|Potassium 36mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.9g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 60
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.