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Fermented Jalapeño Deviled Eggs
These fermented jalapeño deviled eggs are oh-so-nourishing! Pastured eggs + nourishing fat + ferment = yum!
Makes 24 deviled eggs.
Course
Appetizer
Cuisine
American
Prep Time
15
minutes
Cook Time
5
minutes
Total Time
20
minutes
Servings
24
deviled eggs
Calories
49
kcal
Author
Lindsey Dietz
Ingredients
1
dozen
organic or pastured eggs
hard-boiled
1/4
cup
mayonnaise
2
tablespoons
Dijon mustard
2 to 3
tablespoons
Naturally Fermented Jalapeño Peppers
1 to 2
tablespoons
brine from Naturally Fermented Jalapeño Peppers
1
tablespoon
fermented garlic from Naturally Fermented Jalapeño Peppers
1/2
teaspoon
sea salt
1/2
teaspoon
ground black pepper
24
leaves
fresh cilantro
fresh
chipotle powder
to garnish
Instructions
Cut the boiled and peeled eggs in half.
Remove the hard-cooked yolks and place in a blender or food processor.
Arrange the hard-cooked whites on a platter.
Add the mayo, mustard, peppers, pepper brine, salt, and black pepper to the blender or food processor.
Pulse to blend.
Continue pulsing until the filling is as smooth as you desire.
Fill the egg whites with the mixture. Or, transfer the mixture to a piping bag and pipe into the egg whites.
Sprinkle each egg with chipotle powder.
Garnish each egg with a cilantro leaf.
Chill until ready to serve. (Can be made up to 2 days in advance.)
Recipe Notes
Go here for
Naturally Fermented Jalapeño Peppers
recipe.
Nutrition Facts
Fermented Jalapeño Deviled Eggs
Amount Per Serving
Calories
49
Calories from Fat 36
% Daily Value*
Fat
4g
6%
Saturated Fat 1g
6%
Cholesterol
83mg
28%
Sodium
127mg
6%
Potassium
40mg
1%
Carbohydrates
1g
0%
Fiber 1g
4%
Sugar 1g
1%
Protein
3g
6%
Vitamin A
200IU
4%
Vitamin C
2mg
2%
Calcium
14mg
1%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.