Jalapeno Devilled Eggs
A spin on the old classic. This low carb, keto friendly, gluten free appetizer or snack can be made as spicy or as mild as you like.
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
Instructions
- 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.
