1

Start by hard boiling the eggs: Place the eggs in a saucepan, cover them with cold water, and bring to a boil over medium heat.

2

Once boiling, turn off the heat and cover the pan. Let the eggs sit for about 12 minutes.

3

After 12 minutes, transfer the eggs to an ice bath for about 5 minutes to cool them down quickly.

4

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

5

Mash the yolks with a fork, then add mayonnaise, mustard, hot sauce, paprika, salt, and black pepper. Mix until smooth.

6

Finely chop the jalapeño and add it to the yolk mixture for an extra kick, then mix well.

7

Spoon or pipe the yolk mixture back into the egg white halves.

8

Garnish with chopped green onions on top for added flavor and color.

9

Serve immediately or refrigerate for up to 2 hours before serving.

6

• Try adding avocado to the yolk mixture for a creamier texture.
• Use different types of hot sauce to customize the heat level to your preference.
• Top with crumbled bacon bits for an extra crunchy texture.

• For easier peeling, use eggs that are at least a week old.
• Dust the finished eggs with extra paprika for a pop of color.
• Adjust the amount of hot sauce based on your heat tolerance.

• fat: 5g
• protein: 6g
• calories: 70
• carbohydrates: 1g

Deviled Eggs provide a good source of protein and healthy fats, making them a nutritious and satisfying snack.

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