Sweet and Spicy Pepper Jelly Deviled Eggs
Classic deviled eggs get a bold upgrade with sweet and spicy pepper jelly. The perfect balance of heat and sweetness, they're guaranteed to steal the show at any gathering.
Equipment
- Saucepan
- Mixing Bowl
- Piping Bag or Spoon
Ingredients
Deviled Egg Ingredients
- 6 large eggs hard-boiled
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1.5 tbsp sweet and spicy pepper jelly plus more for garnish if desired
- 1 tsp apple cider vinegar
- salt and pepper to taste
Optional Garnishes
- chopped chives
- extra pepper jelly for drizzling
- crushed red pepper flakes optional for added heat
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool.
- Peel cooled eggs and slice in half lengthwise. Remove yolks and place in a bowl. Mash with a fork until smooth.
- Add mayonnaise, Dijon mustard, pepper jelly, apple cider vinegar, salt, and pepper to the yolks. Mix until creamy and smooth.
- Spoon or pipe the yolk mixture back into the egg whites. Use a zip-top bag with the corner cut off for easy piping.
- Top with optional garnishes like chopped chives, a drizzle of pepper jelly, or crushed red pepper flakes. Chill before serving.
Notes
Want more heat? Use hot pepper jelly or add a splash of hot sauce to the yolk mix. Store leftovers in an airtight container in the fridge for up to 2 days.