I haven’t stopped making these Sweet Jalapeño Deviled Eggs since my brother and I first threw this recipe together on Thanksgiving! That day, we experimented with two different flavors—butternut squash deviled eggs and these sweet and spicy jalapeño ones. Ever since, this recipe has been on my mind weekly, and my husband is always excited when he spots a fresh batch in the fridge.
I LOVE these deviled eggs! They’re packed with protein, healthy fats, and naturally low in carbs, making them a delicious and nutritious snack or appetizer. If you have a Trader Joe’s nearby, you have to grab their sweet jalapeños—they take this recipe to the next level and have completely changed the way I make deviled eggs!
Since we’re hosting Easter this year, these sweet jalapeño deviled eggs will absolutely be making an appearance on our holiday spread. Trust me, they’re a must-try!
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These Sweet Jalapeño Deviled Eggs are the perfect appetizer—creamy, tangy, and just the right balance of sweet and spicy! An irresistible twist on classic deviled eggs, they’re guaranteed to be a crowd favorite at any gathering.
First, forget everything you know about canned jalapeños—sweet jalapeños are on a whole different level! Their flavor is naturally mild and subtly spicy, with a perfect balance of sweetness and tanginess that takes the deviled egg filling to a whole new level. Once you try them, you’ll never go back!
Sweet Jalapeño Deviled Eggs Ingredients:
- Large eggs
- Olive oil mayo
- Sweet jalapeño juice (the ones from Trader Joe’s are THE BEST!)
- Dijon mustard
- Yellow mustard
- Black pepper
- Garlic powder
- Sea salt
- Paprika
- Chopped sweet jalapeños
- Crispy bacon
Try my FAVORITE Easter Desserts:
Sweet Jalapeño Deviled Eggs make for the PERFECT Holiday Party Appetizer!
Instructions for Sweet Jalapeño Deviled Eggs:
Hard-boil the eggs, cool in an ice bath, then peel.
Slice eggs in half, remove yolks, and mix with mayo, jalapeño juice, mustards, and seasonings until smooth.
Pipe the filling into egg whites and top with crispy bacon and sweet jalapeños.
Sprinkle with paprika and refrigerate before serving.
More Recipes for Appetizers!
Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Cheesy Jalapeño Burger Baked Wontons | Easy Appetizer
Sourdough Garlic Knots: Soft and Chewy + Easy to Make!
Jalapeño Pepperjack Sourdough with Hot Jalapeño Honey Dip
Kale and Chickpea Pasta with a Honey Basil Vinaigrette
Brussels Sprout & Quinoa Power Salad with Citrus Vinaigrette
Sweet Jalapeño Deviled Eggs
These Sweet Jalapeño Deviled Eggs are the perfect appetizer—creamy, tangy, and just the right balance of sweet and spicy! An irresistible twist on classic deviled eggs, they’re guaranteed to be a crowd favorite at any gathering.
Ingredients
- 12 Large Eggs
- 1/4 Cup Olive Oil Mayo add more if needed!
- 2 Tbsp Sweet Jalapeño Juice
- 2 Tsp Dijon
- 1 Tsp Yellow Mustard
- 1/2 Tsp Black Pepper
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Sea Salt
- 1/8 Tsp Paprika
- 2 Tbsp Chopped Sweet Jalapeños
- 2 Tbsp Crispy Bacon
Instructions
Hard Boil Eggs
Place the eggs in a pot of water, bring to a boil, and cook for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool, then peel.
Prepare Deviled Eggs
- Slice the cooled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate mixing bowl.Add mayonnaise, jalapeño juice, Dijon mustard, yellow mustard, paprika, garlic powder, black pepper, chopped sweet jalapeños, and sea salt to the egg yolks. Mix until smooth. *Taste and adjust seasoning if needed!
Spoon the mixture into a piping bag and generously fill each egg white half.
Top each filled egg with a slice of extra crispy bacon and sweet jalapeño. Sprinkle with paprika.
Refrigerate until ready to serve.
Extra ingredients that can be added:
chopped pecans
fresh dill
chili flakes
feta
cranberries
hot honey
I can’t wait for you to try out these deviled eggs & the spring recipes I have coming up!
Questions for you!
- Spicy or sweet?
- What is your favorite spring recipe?
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