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Spicy Deviled Eggs

Jalapeño mustard adds a delicious kick to a classic side dish!

Recipe courtesy of Sarah Jane's


  • 12 eggs (hard-boiled & peeled, cut lengthwise in half)

  • 5 Tb. Mayonnaise

  • 4Tb. Sarah Jane's Jalapeño Mustard

  • Salt & pepper (to taste)

  • Smoked paprika (to taste)



  1. Place eggs in a saucepan, and cover with water (about ½" above the eggs).

  2. Bring to a rolling boil over high heat. Immediately cover, and remove from heat.

  3. Let stand covered for 15 minutes.

  4. Remove eggs from hot water, and place in a bowl of ice water for 5 minutes to cool.

  5. Once cooled, crack & peel to remove the egg shells.

** If using an Instant Pot, just place your eggs on a rack, and add 1 cup of water. Try the 5-5-5-5 method: 5 minutes to pressure, 5 minutes to cook, 5 minutes on natural release, and 5 minutes in an ice bath! **


  1. Remove egg yolks and mash in a medium bowl with a fork.

  2. Add mayonnaise, mustard and salt & pepper to taste. Mix well.

  3. Spoon yolk mixture into centers of egg whites.

  4. Sprinkle with smoked paprika.


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