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Biddy and Yolk Lemon Jalapeño Deviled Eggs Recipe
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Biddy and Yolk Lemon Jalapeño Deviled Eggs Recipe

Biddy & Yolk’s Lemon Jalapeño Deviled Eggs deliver a bright zing of fresh citrus folded into their creamy yolk filling, with a subtle kick of jalapeño heat and a spritz of tangy lemon that lands at the perfect balance between refreshment and indulgence. Make our Biddy and Yolk Lemon Jalapeño Deviled Eggs Recipe at home. With our Secret Restaurant Recipe your Lemon Jalapeño Deviled Eggs will taste just like Biddy and Yolk.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Lunch, Party Recipe, Snack
Cuisine: American, Southern
Keyword: Deviled Eggs, Jalapeños
Yield: 12 Deviled Eggs

Ingredients

  • 6 Large Eggs hard‑boiled and peeled
  • 2 tablespoons Sour Cream
  • 2 tablespoons Mayonnaise
  • 2 ounces Cream Cheese softened
  • 1 tablespoon Pickled Jalapeños finely chopped
  • 1 teaspoon Pickled Jalapeño Brine
  • 2 teaspoons fresh Lemon Juice plus Zest from 1/2 Lemon
  • 1/4 teaspoon Dijon Mustard
  • 2 tablespoons finely chopped fresh Chives
  • Salt and freshly ground Black Pepper to taste
  • Extra Pickled Jalapeño Slices to garnish
  • Extra Lemon Zest to garnish
  • Extra Chopped Chives to garnish

Instructions

  • Slice eggs in half lengthwise.
  • Gently remove yolks. Place yolks in a medium bowl and egg whites on a serving platter.
  • Mash yolks until crumbly.
  • Stir in sour cream, mayonnaise, cream cheese, jalapeños, jalapeño brine, lemon juice, lemon zest and Dijon mustard until smooth.
  • Fold in chives.
  • Taste. Season with salt and pepper, to taste.
  • Spoon or pipe filling into egg white halves.
  • Top each egg with a jalapeño slice, a sprinkle of lemon zest and extra chives.
  • Serve immediately or chilled.