Just like my other deviled egg recipes, these elevated Jalapeno Chive Deviled Eggs with Parmesan Crisp make a festive addition to any appetizer spread.
The spicy bite of the jalapeno along with the crunchy parmesan crisp takes plain deviled eggs to a whole new level. If you want a little spice in what you’re serving, definitely make these!
I often opt for Chive & Dill Deviled Eggs in the summer months and these Jalapeno Chive Deviled Eggs with Parmesan Crisp for winter holidays, but both are great any time of year.
Jalapeno Chive Deviled Eggs Ingredients
- Hard-boiled eggs: You can make easy-to-peel hard-boiled eggs on the stovetop or in an Instant Pot.
- Mayo: You can use Veganaise or your favorite mayo here to make your filling creamy and delicious.
- Lemon juice: A little acid balances the flavors in deviled eggs. Fresh lemon juice is best. You can also substitute apple cider vinegar or red wine vinegar if needed.
- Dijon mustard: Mustard elevates the dish. You can use any mustard—plain yellow mustard works! I personally like Dijon mustard in my fancy deviled eggs.
- Thinly sliced jalapenos: You can go fresh or pickled here—I’ve done both. Fresh jalapeno will have a sharp bit, while a pickled jalapeno will generally be milder. Taste your jalapeno before you use it to see how hot it is so you can let everyone know. Also, the heat lives in the seeds and ribs, so remove the seeds to keep the heat under control (unless you want them HOT!)
- Parmesean crisp: You can buy these at almost any grocery store in the bakery section. They’re also nice as a little nibble to set on any appetizer plate. See below for how to make them yourself if you want to do that.
- Fresh chives: I like the green chives sliced long for a pretty garnish here, and the mild onion flavor is perfect for deviled eggs.
- Salt and pepper: Salt and freshly ground black pepper always bring any deviled eggs recipe together. Use some flaky salt on top of you have it, or a sprinkle of any salt works.
How to Make Jalapeno Chive Deviled Eggs with Parmesan Crisp
Deviled eggs are always a hit!
You’ll first make basic deviled eggs. Learn how to make deviled eggs here. For these Jalapeno Chive Deviled Eggs with Parmesan Crisp:
- Make hard-boiled eggs on the stove or in an Instant Pot. Let them cool then peel and cut in half length-wise. (Be sure to read how to make hard-boiled eggs easy to peel here.)
- Scoop out the yolks into a medium bowl, add the mayo, mustard, lemon juice, herbs, salt, and pepper, then mash then mix until smooth.
- Use a spoon or a piping bag and evenly divide the filling into the yolks, about a tablespoon each. You can make a piping bag with a plastic bag with the corner cut out.
- Garnish with a slice of jalapeno, a criss-cross of chives, and a parmesan crisp like the photo below.
- You can buy parmesan crisps in the bakery section of most grocery stores, or, make them yourself. Preheat the oven to 400°F. Freshly grate about 1/4 cup of Parmigiano Reggiano (real parmesan cheese). Place ¼ teaspoon of the freshly grated Parmesan cheese in a small circle on parchment paper on a baking sheet. Repeat to make 12 small circles. Bake at 400°F for 4-5 minutes, or until cheese melts and turns golden. Let cool to turn crispy. Top Deviled Eggs with Parmesan chip, a thin slice of jalapeno, chives, and a pinch of flakey salt.
The full recipe is in the printable recipe card below for you to save.
Deviled eggs are really best when served the same day you make them, however, they will keep prepared in the fridge, covered, for up to 3 days.
You can make the hard-boiled eggs up to 2 days in advance and keep them unpeeled in the fridge, then prepare them the day you eat them. If you do that, they’ll keep, covered, in the fridge, for up to 1 more day.
More Deviled Eggs Recipes to Try:Print
Chive and Dill deviled eggs are an elevated take on a classic dish. This recipe makes the perfect appetizer or snack any time of the year.
- 6 hard-boiled eggs
- 1/4 cup mayonnaise (I like Veganaise; choose any mayo you like)
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 12 thin slices of fresh or pickled jalapeno
- 3 tablespoons chopped fresh chives, divided
- 3 tablespoons chopped fresh dill, divided
- 1/4 teaspoon kosher salt or fine sea salt (I use Real Salt), plus flakey salt or more salt for garnish
- 1/8 teaspoon freshly ground black pepper
- Slice the hardboiled eggs in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
- Using the back of a fork, mash egg yolks with the mayo, lemon juice, mustard, salt, and pepper until smooth. Stir in 2 tablespoons of chives and 2 tablespoons of dill, reserving 1 tablespoon of each for garnish. Taste and adjust seasoning if needed.
- Fill egg whites with yolk mixture. I like to use a plastic bag with the corner snipped off as a piping bag. Or, you can use a spoon.
- Arrange the deviled eggs on a serving dish. Garnish with reserved herbs and a dusting of paprika. (Tip: Use your fingers to pinch and dust the paprika, or sprinkle it through a mesh strainer for even dusting.)
- Serve immediately or chill before serving. Deviled eggs are best when consumed within a day of making them, but leftovers will keep, covered, in the fridge for up to 3 days.
- You can buy parmesan crisps in the bakery section of most grocery stores, or, make them yourself. Preheat the oven to 400°F. Freshly grate about 1/4 cup of Parmigiano Reggiano (real parmesan cheese). Place ¼ teaspoon of the freshly grated Parmesan cheese in a small circle on parchment paper on a baking sheet. Repeat to make 12 small circles. Bake at 400°F for 4-5 minutes, or until cheese melts and turns golden. Let cool to turn crispy, about 10 minutes.
Keywords: Jalapeno Deviled Eggs, Spicy Deviled Eggs