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Pepper Jelly Deviled Eggs

Pepper jelly deviled eggs combine smooth, tangy yolk filling with a sweet-spicy dab of pepper jelly on top. The eggs are boiled, chilled, and filled for a colorful appetizer with a creamy texture and a little kick.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 157
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 3 tbsp pepper jelly divided
  • 1 tsp Dijon mustard
  • 1 tsp cider vinegar
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 2-quart saucepan

Method
 

  1. Place the eggs in a 2-quart saucepan and cover with 1 inch of cold water.
  2. Bring to a boil over high heat.
  3. Turn off the heat and cover the pan.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water.
  6. Cool for 5 to 10 minutes, then peel the eggs.
  7. Halve the eggs lengthwise.
  8. Remove the yolks.
  9. Mash the yolks with the mayonnaise, 2 tablespoons of the pepper jelly, Dijon mustard, cider vinegar, salt, and black pepper until smooth.
  10. Spoon the yolk mixture into the egg-white halves.
  11. Top each with a small dab of the remaining 1 tablespoon pepper jelly.
  12. Cover and refrigerate for at least 20 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly before adding them to the egg whites. Cover and refrigerate leftovers for up to 3 days; freezing is not recommended. Use vegan mayonnaise for a dairy-free variation.