Spicy Pickled Jalepeno Deviled Eggs


This is the most requested menu item I get asked to bring to every single event around the holidays. No joke, I have already made a double batch of them for one family event, my husband’s best friend is staying with us for a week and asked me to make them for his family’s Thanksgiving AND I am making them again Thursday for an intimate family Thanksgiving at my parent’s. I’m telling you all – they’re legit.

The best part about these, not one flavor overpowers the other. They are spicy, a bit salty, finishing with a vinegary touch from the pickled jalepenos that just balances it all out. Oh, and there’s bacon.. so there’s that! These deviled eggs are so easy to make and completely dairy-free. I love that my family and friends no longer question if something I make is dairy-free. They now know that my recipes, that yes – are free of dairy, do not lack or have any compromise of flavor.

Without further adieu:

Ashley’s Spicy Jalepeno Deviled Eggs:

What you’ll need : (yields 24 deviled eggs)
– 12 eggs *I used cage free brown*
– 1/3 cup Vegan Mayo (I love Trader Joes & Primal Kitchen)
– French Dijon Mustard
– Trader Joe’s Pale Ale mustard *A newer item I have now added because it adds such a phenomenal depth of flavor
– Trader Joe’s “Spicy Sweet Jalepenos” *I also use just a touch of the juices in the jar as well.
– One pack bacon
– Sriracha
– Paprika
– Salt and Pepper

First things first, you need hard boiled eggs. My Instant Pot has been a life changing machine when it comes to boiled eggs. They literally turn out perfectly and peel with effortless ease, every. single. time.

Instant Pot hard boiled eggs – using egg tray, carefully add raw eggs to Instant Pot, you can either make multiple batches of 6 & 6 eggs, or cautiously stack them without letting them touch the sides of the pot. Add 1 cup water, close and seal lid. Select “high cook pressure” and use the plus sign to set for 5 mins. After that, you just leave it be until the 5 mins are up. Next, *using a hot pad or towel) turn the pressure knob to release, and let release for 5 mins. The timer screen will count up to 5 – but I recommend setting a timer for yourself. Once 5 mins has passed, move the eggs to a bowl of ice water for 5 mins. This is known as the 5-5-5 method. Perfect eggs every time.

Stovetop hard boiled eggs – Place eggs in a large pot. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a rolling boil, set the timer for 6-7 mins and let boil until timer ends. Afterwards, using a slotted spoon, move eggs to an ice bath for 10-20 mins.

While your cooking your eggs, you need to make your bacon bits! I have a tried and true method that is simple, consistent and completely mess-free! Take a large baking sheet and line it with two sheets of foil (hamburger style). Wrap the edges of foil that are touching the sides of the baking sheet, and in the middle, fold the edges upward to create a basin for you bacon that will keep the grease from getting on the pan while it cooks. Set oven for 400F, and lay out your bacon strips in a line, avoiding them touching one another. Season bacon strips with cracked black pepper and TJ’s everyday seasoning for a delicious depth of flavor (we do this every time we make bacon). Bake for 20-25 mins and remove from oven.

Set aside bacon on a plate with paper towels, or a thicker paper plate to let cool. Once cool, crumble your bacon and set aside. (I use a Chinet paper blate and cover with a towel, then use sharp edge of the same spatula that I use to remove the bacon from the baking sheet to crumble up the bacon).

Once your eggs are boiled and peeled and your bacon is cooked and crumbled, using a clean and sharp knife, cut each of your eggs long ways, removing the yolks and adding them to a separate mixing bowl. Once all eggs are halved and you have all of your yolks separated, add in vegan mayo (I start with 1/4 cup, and add more at the end if needed for the consistency), a 1/2 teaspoon of french dijon mustard, and 1/2 teaspoon Trader Joe’s Pale Ale mustard, 1-2 teaspoons of sweet relish (I like a little closer to 2 personally), crumbled bacon, 1/4 teaspoon of paprika, salt and pepper, and I like a touch of the juice from the pickled jalepenos jar (don’t do too much or your mix will lose it consistency. Set Aside.

Next, in each of your cooked egg whites – add 1-2 drops of Sriracha into the middle of the egg “bowl”. Do this for each of your eggs. Once finished, take your egg mix and put all of it into a ziplock baggie, remove as much air as possible and seal. Once it is closed, pinch a corner of the bag (to push egg mixture towards the middle) and using scissors, snip a small corner of the bag. This will make filling your deviled eggs much easier and far more uniform. But be careful, too small of a hole – your bacon bits will get stuck, too big of a hole – you will have a hard time controlling how much of the mix comes out. Carefully begin adding your mix into your deviled eggs, atop the sriracha drops. Once all of your eggs are filled, take 1-2 pickled jalapenos, and top each of your deviled eggs.



Sweet and spicy deviled eggs that everyone – aside from those with a boring palette  – will enjoy! It may just be a small part of the plate, but don’t let the size fool you. It’ll be one of those most flavorful portions on your plate!