Jalapeño Deviled Eggs

Our family loves deviled eggs and what would Easter be without them?! These sweet heat Jalapeño Deviled Eggs with pickled red onions bring the perfect amount of spice and sweetness…they are absolutely delicious! Dye your egg whites pink to get into the Easter spirit.

If you love deviled eggs, you are certain to love these! They are easy to make and look so pretty when placed atop your favorite serving dish and some fresh greenery.

Let’s dive into the recipe below!



  • 12 large eggs
  • 1/3 cup full fat mayonaise
  • 1 tbsp dijon mustard
  • 2 tbsp of Mt. Olive Sweet Heat Jalapeño juice
  • Mt. Olive Sweet Heat Jalapeños for topping
  • salt and pepper to taste
  • 1 red onion, sliced
  • 3 tbsp sugar
  • 2 tbsp salt
  • 1/2 cup of red wine vinegar
  • 1/2 cup of boiling water
  • pink food coloring


Place your eggs in a large saucepan and fill with water until eggs are completely covered and the water is about 1 inch above the eggs. Bring water to a boil. Once the eggs start to boil, reduce the heat and let the eggs gently boil for 10-12 minutes.

Once done boiling, remove from the eggs from the saucepan and place in an ice bath. Allow eggs plenty of time to cool before peeling.

Remove the yolks and then place your egg whites into a large bowl of water with a little bit of pink food coloring. Allow your egg whites to bathe in the pink water until they reach your desired shade of pink. You don’t have to do this but it does make your eggs look a bit more festive. Remove the egg whites and let drain/dry on paper towels (be sure to protect your counter tops)!

Now go ahead and make your pickled onions by adding your sliced red onion to a large bowl and then add 1/2 cup of boiling water (I just microwave my water), 3 tbsp of sugar, 2tbsp of salt, and 1/2 cup of red wine vinegar. Stir well and seal with an air tight lid. Allow picked onions to sit at room temperature for a few hours before topping your eggs with them. These can also be made in advance so they are ready to put on your eggs immediately. Don’t forget to refrigerate them after letting them sit at room temperature for a few hours (we put the remaining onions into mason jars).

Mix the egg yolks with mayonnaise, dijon mustard, jalapeño juice, and salt and pepper. Mix all together until well blended.

Fill your egg whites with the egg yolk mixture. Top the eggs with some Mt. Olive Sweet Heat Jalapeños and some pickled red onions.

Place your eggs atop of your favorite serving dish and some fresh greenery for presentation! ENJOY!

You can also try my sun-dried tomato deviled eggs and my avocado deviled eggs!

As always, thanks so much for stopping by…see you back here real soon!