Deviled Eggs Two Ways

Name: Deviled Eggs Two Ways with Bacon and Chili Oil
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 large eggs; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 1/2 tsp sriracha; 1 tbsp pickle juice; salt, to taste; 2 tbsp bacon bits, for topping; pickled jalapeño slices, for topping; 1 tbsp garlic chili oil, for topping; 1 tbsp green onions, sliced, for topping

This deviled eggs recipe offers two topping variations on a creamy, tangy base made with mayonnaise, Dijon mustard, and pickle juice. Choose between crispy bacon with pickled jalapeños or garlic chili oil with green onions for a crowd-pleasing holiday appetizer.

🌍American 🏷️Deviled eggs 🏷️Eggs 🏷️Appetizer 🏷️Snack Holiday

🏷️

🏷️Easter

-0:00

jackiehartlaubonTikTok

Total

27 min

Servings

12

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp sriracha
1 tbsp pickle juice
salt, to taste
2 tbsp bacon bits, for toppingoptional
pickled jalapeño slices, for toppingoptional
1 tbsp garlic chili oil, for toppingoptional
1 tbsp green onions, sliced, for toppingoptional

10 Ingredients

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Instructions

1
Place eggs in a pot of boiling water. Cover the pot, remove from heat, and let sit for 10-12 minutes to cook.
2
Once cooked, transfer eggs to an ice bath to cool completely. Then, peel the eggs.
3
Slice the hard-boiled eggs in half lengthwise. Wipe the knife with a paper towel between each cut to keep the egg whites clean.
4
Scoop the yolks into a bowl and mash them thoroughly with a fork until fine and crumbly.
5
To the mashed yolks, add mayonnaise, mustard, sriracha, pickle juice, and salt. Mix until smooth and creamy.
6
Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the hollows of the egg whites.
7
Top the deviled eggs with your desired garnishes. For one variation, use bacon bits and a slice of pickled jalapeño. For the other, drizzle with garlic chili oil and sprinkle with sliced green onions.

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Tips & Notes

Pro tips

Ice bath the boiled eggs immediately to stop cooking and prevent a gray-green ring around the yolk.
Chill the yolk filling for 15 minutes before piping into whites—this prevents the mixture from spreading and makes plating cleaner.
Add bacon bits and jalapeños to one batch and chili oil plus green onions to the other for visual and flavor contrast.
Reserve a small amount of filling to pipe a border; this anchors toppings and looks more polished.

Substitutions

Dijon mustard → whole grain mustard (slightly grainier texture, milder flavor)
Pickle juice → fresh lemon juice (brighter acidity, less tangy depth)
Sriracha → hot sauce or cayenne pepper (adjust to taste for heat level)
Pickled jalapeños → fresh jalapeños (less tangy, more fresh heat)

Storage & make-ahead

Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days; add toppings just before serving to prevent sogginess.

Common Questions

Can I make deviled eggs ahead of time?

Yes. Prepare the yolk filling and assemble the egg white halves up to 24 hours ahead. Add toppings just before serving to keep bacon crispy and chili oil from pooling.

What's the best way to hard boil eggs for deviled eggs?

Boil eggs for 10–12 minutes depending on size, then transfer to an ice bath to stop cooking. This prevents the green ring around the yolk and makes peeling easier.

Can I use Greek yogurt instead of mayonnaise?

You can substitute up to half the mayo with Greek yogurt for a lighter version, but mayo provides the richness and texture this recipe relies on. Full substitution will make the filling drier.

How do I prevent the filling from being too soft?

Make sure yolks are fully cooked (no soft centers), mash them well, and don't overmix after adding mayo. Chill the filling for 15 minutes before piping for better structure.