Jalapeno Devilled Eggs- IGA Tasmania

Name: Jalapeno Devilled Eggs- IGA Tasmania
Ingredients: 6 eggs; 2 tbsp mayonnaise; 2 tsp jalapenos, chopped; 2 tsp jalapeno pickle juice; 3 cornichons or gherkins, chopped; Fresh dill and cayenne pepper for garnish; Bring a saucepan of water to the boil and cook the eggs for 11 minutes then place straight in a bowl of iced water. When eggs have cooled, peel them.; Cut the eggs in half lengthwise, and carefully remove the yolk and place in a bowl.; Mix the yolks with mayonnaise, chopped jalapenos, the pickle juice and the cornichons. Season with salt and pepper.; Spoon or pipe the yolk mixture back into the hollowed egg whites. Garnish with fresh dill, and a sprinkle of cayenne pepper.

igatas.com.au

Spice up your next party with Jalapeno Devilled Eggs—low carb, keto friendly, and gluten free! Easily made with just 6 ingredients and under 15 minutes.

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Ingredients

6 eggs
2 tbsp mayonnaise
2 tsp jalapenos, chopped
2 tsp jalapeno pickle juice
3 cornichons or gherkins, chopped
Fresh dill and cayenne pepper for garnish
Bring a saucepan of water to the boil and cook the eggs for 11 minutes then place straight in a bowl of iced water. When eggs have cooled, peel them.
Cut the eggs in half lengthwise, and carefully remove the yolk and place in a bowl.
Mix the yolks with mayonnaise, chopped jalapenos, the pickle juice and the cornichons. Season with salt and pepper.
Spoon or pipe the yolk mixture back into the hollowed egg whites. Garnish with fresh dill, and a sprinkle of cayenne pepper.