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