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Spicy Jalapeno Deviled Eggs

Nacho Jalapeno Deviled Eggs

These make-ahead spicy deviled eggs are an easy side dish that's perfect for potlucks, appetizers, or even a quick lunch or snack.
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  • 7 hard boiled eggs cooled and peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped cilantro
  • 1 tablespoon (heaping) chopped green onion including the green part
  • 1 tablespoon chopped nacho jalapeno peppers (from a jar) or more if you like more heat
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 4 dashes of salt or salt to taste
  • 1 lime quartered or cut in eighths for garnish
  • 14 small slices of nacho jalapeno peppers for garnish


  • Cut each cooled hard boiled egg in half lengthwise.  With a small spoon, carefully remove the yolk from each egg and put them in a medium size bowl. Use a fork to mash the yolks into the smallest pieces possible.
  • To the bowl, add mayonnaise and whisk it together with the egg yolks until the mixture is smooth. 
  • Add cilantro, green onion, chopped nacho jalapenos, cumin, chili powder, pepper and salt to the egg mixture.
  • Mix together. Give it a quick taste test to see if more salt is needed.
  • Fill the hollowed out egg whites generously with the egg yolk mixture. There may be a couple egg whites leftover. 
  • Top each deviled egg with a slice of nacho jalapeno for garnish. 
  • Serve with a piece of lime so the juice can be squeezed on top of the egg right before eating.
  • Store in the refrigerator.