Candied Jalapeños Deviled Eggs

Candied Jalapeños Deviled Eggs

Recipe By: Suzanne Schmidt
Deviled Eggs are delicious, packed full of protein and a great quick snack. But why settle for just plain Deviled Eggs? Let’s add some WOW factor to your next batch of these delicious bites. Here’s how….
  • - Boil 8 eggs. Let cool to room temperature before peeling.
  • - Cut eggs in half and scoop out yokes.
  • - Set aside whites and place yokes in a small bowl.
  • - Add finely chopped red shallots or red onion (personal preference).
  • - Add 2 Tbsp mayonnaise.
  • - Add 1 Tbsp yellow mustard (or any kind of your choice)
  • - Add 1 Tsp crushed chili flakes.
  • - Add 1 Tsp Sriracha.
Now for the key ingredient….
  • - Add 3 - 4 Tbsp of chopped Suzanne’s Hot Stuff Candied Jalapeños.
  • - Salt & Pepper to taste. 
Mix all these ingredients with a fork or spoon until nice and smooth. 
  • - Set aside.
  • - Turn Toaster Oven or Oven on to broil. 
  • - Line cookie sheet or pan with Parchment Paper and place 6 slices of Hot Genoa Salami (or any salami, or cured meat of your choice) in a single layer onto cookie sheet or pan. 
  • - Broil on high for a few minutes, watching carefully so you don’t burn them, until meat is nice and crisp. 
*Tip - I always order my Salami sliced super thin 0.5!!
  • - Remove Crisp Salami from the oven and pat dry with paper towel to remove excess oils. 
  • - Salami should be crisp enough that you should be able to crumble them with your hands or in the paper towel. 
  • - Set aside.
  • - Grab 2 small spoons and fill each egg white with the yoke filling. 
  • - Top the eggs with the crumbled Salami! 
There you have it, you’ve now turned the ordinary Deviled Eggs into the Extraordinary Deviled Eggs! 
Recipe By: Suzanne Schmidt