Sweet and Spicy Pepper Jelly Deviled Eggs
These sweet and spicy pepper jelly deviled eggs are creamy, bold, and perfectly balanced. A classic deviled egg filling topped with glossy pepper jelly creates a sweet heat that makes this appetizer unforgettable.
Equipment
- Medium Saucepan
- Mixing Bowl
- Knife
- Fork or Spoon
- Piping Bag or Spoon
Ingredients
Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- salt and black pepper to taste
- 2–3 tbsp sweet and spicy pepper jelly
- optional garnishes chopped chives, paprika, or bacon bits
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes until fully cooked.
- Cool and peel: Transfer the eggs to an ice bath and let them cool completely. Gently peel the shells, keeping the egg whites intact and smooth.
- Prepare the yolk mixture: Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash with mayonnaise, Dijon mustard, salt, and black pepper until smooth and creamy.
- Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the egg white halves, filling them generously.
- Add the pepper jelly: Top each deviled egg with a small spoonful of sweet and spicy pepper jelly, letting it gently settle over the creamy filling.
- Garnish and serve: Finish with chopped chives, paprika, or bacon bits if desired. Chill briefly, then serve and enjoy.