Deviled Eggs with Roasted Jalapenos

As if deviled eggs weren’t fabulous enough – these gems have a little kick from smoky, roasted jalapeños. Each bite delivers soft egg white, creamy filling and smooth jalapeño heat. And wait until you see my foolproof method for perfectly cooked hard-boiled eggs EVERY time!

Deviled eggs are one of those recipes that remind you of the "old days", yet they're always in fashion. If you think about it, you can't say that about a lot of dishes. I mean, comfort foods like like meatloaf and mashed potatoes are "old fashioned", but deviled eggs are comforting and elegant at the same time. You can enjoy them with fancy cocktails on a Saturday night, and they're equally awesome for Sunday morning brunch. I love having them in the fridge for all occasions.

And by "all occasions", I mean it. This week, my boys were enjoying them as an after school snack every day. The great thing is, you can make a batch and keep them in the refrigerator for 3-4 days. Just open the fridge door, grab a deviled egg and off you go!

About the roasted jalapeño: I truly adore how roasting brings out the smoky quality of fresh chile peppers. The peppers still retain heat, but it's a bit more mellow, with a smoother finish.

About the mayo: There seem to be so many mayonnaise varieties on store shelves these days, and I'm not partial to any of them. If you want a soy-based mayo, use that. Miracle Whip? Go for it.

Deviled Eggs with Roasted Jalapenos
If you're serving these to a crowd, simply double or triple the recipe. 

6 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon hot sauce of choice
Salt
Paprika
2 jalapeño peppers

Preheat the oven to 400 degrees.
Place the jalapeños on a foil-lined baking sheet and roast for 10 to 15 minutes, until slightly charred and tender. When cool enough to handle, halve lengthwise and remove the seeds and white membrane. Dice the jalapeños and set aside (you can choose to leave the skin on or remove it – I did half and half).
Meanwhile, bring a medium pot of water to a boil. Gently lower the eggs into the water and return to a boil. Boil for 1 minute. Reduce the temperature to medium and simmer for 10 minutes. Transfer the eggs to an ice water bath to cool.
Peel the eggs and, using a sharp knife, halve them lengthwise. Gently remove the yolks and transfer them to a bowl. Add the mayonnaise, mustard, onion powder, and hot sauce. Mash with a fork until creamy, adding more mayonnaise if desired. Season to taste with salt. Pipe (with a star-tip) or spoon the mixture into the egg white halves. Transfer to a serving platter and sprinkle with the diced jalapeños and paprika.

Makes 12 deviled eggs