My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. —Adrienne Vradenburg, Bakersfield, California
Sweet and Savory Deviled Eggs Recipe photo by Taste of Home
Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.
Sweet and Savory Deviled Egg Tips
How can I mix things up?
Use fresh chopped fennel in the filling to mix things up!
What other peppers can I use?
Instead of jalapenos, experiment with other fresh peppers, such as serrano, Anaheim or poblano.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.