Sweet And Spicy Pepper Jelly Deviled Eggs
Classic deviled eggs get a bold upgrade with a sweet and spicy pepper jelly twist—creamy, tangy, and topped with vibrant garnishes for the perfect bite.
Ingredients
For the filling:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon sweet and spicy pepper jelly
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 teaspoon apple cider vinegar optional, for tang
For garnish:
- Extra sweet and spicy pepper jelly
- Fresh chives or green onions finely chopped
- Smoked paprika optional
Instructions
- Place eggs in a saucepan and cover with cold water (about 1 inch above the eggs). Bring to a rolling boil over medium-high heat.
- Turn off the heat, cover with a lid, and let sit for 10–12 minutes. Drain and cool under cold running water or in an ice bath until easy to handle.
- Gently crack the eggs and peel under running water. Slice each egg in half lengthwise. Scoop out the yolks and place them in a mixing bowl. Set the whites aside on a serving plate.
- Mash the yolks with a fork until fine and crumbly. Add mayonnaise, pepper jelly, Dijon mustard, salt, black pepper, and apple cider vinegar (if using). Mix until smooth and creamy. Taste and adjust seasoning.
- Spoon or pipe the filling into the egg white halves. Use a piping bag for a clean finish or a small spoon for a rustic look.
- Add a small dollop of pepper jelly on top of each egg. Sprinkle with chopped chives or green onions. Optional: Dust with smoked paprika for added color and flavor. Serve chilled.