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Devilish Eggs

Devilish Eggs

If you love pickled jalapenos, this is the deviled egg recipe for you!

  • Yield: 2 dozen


  • 1 dozen hard-boiled large eggs, peeled
  • 1/2 cup Mayonnaise
  • 1 tablespoon plus 2 teaspoons Creole or other whole-grain mustard
  • 1 tablespoon plus 1 teaspoon minced pickled jalapeÒos
  • 2 teaspoons Emeril's Original Essence
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
  • 1/4 teaspoon paprika


  • Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, mustard, jalapeÒos, Essence, cayenne, and hot sauce. Stir to blend. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)