Fiesta Deviled Eggs with Jalapenos

Our second appetizer option for the Cinco de Mayo meal! These are not your typical run of the mill deviled eggs.  These little bites of goodness have a splash of pickled jalapeno liquid mixed into the filling and are then topped with chili powder instead of paprika! I added a little diced fresh jalapeno to half of the plate for those who wanted a little more heat.

PLUS, these eggs were cooked in the Instant Pot. The Instant Pot is the BEST method I have ever used to cook hard boiled eggs. They are actually cooked on the "steam" setting and come out perfect every single time and peeling them is a breeze.  The entire shell simply slips off the egg.  These were done in a flash!

This recipe will make one dozen deviled eggs.

8 eggs

1 cup water

1/4 - 1/3 cup mayonnaise

1 T. yellow mustard

1 T. dill relish

1/2 pickled jalapeno liquid

chili powder and diced fresh jalapenos for garnishing

You can prepare the eggs on the stove top OR follow this recipe for the Instant Pot method.

Place trivet into bottom of the Instant Pot. Add one cup water. Place eggs onto the trivet.  Place cover onto Instant Pot and lock into place.  Set the pressure release to sealing.

Set cooker on steam setting and set for 8 minutes.  When the 8 minutes are up, do a quick release of steam and, using tongs, place cooked eggs into a bowl of ice water.  Let cool for a minute or two and remove shells.

Slice eggs in half lengthwise.  Place 12 whites onto egg plate.  Place the yolks and the two extra eggs into a medium bowl.  Mash with a fork or a pastry cutter into whites and yolks are blended together. 

Stir in mayonnaise, mustard, relish, jalapeno liquid and mix until thoroughly combined.

Using a small spoon, fill the egg whites on the plate.  Top with chili powder and diced jalapenos.

Refrigerate until ready to serve.