0.3 cup french-fried onions chopped (recommended: French's)
6 servings kosher salt and pepper black freshly ground
1 lemon zest
0.3 cup mayonnaise
2 teaspoons jalapeño peppers chopped
6 servings paprika smoked for garnish
Equipment
bowl
pot
Directions
Watch how to make this recipe.
Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl.
Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.
