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Pepper Jelly Deviled Eggs

Pepper jelly deviled eggs pair creamy, smooth yolk filling with a sweet-and-spicy kick. The eggs are cooked on the stovetop, filled, then chilled before serving.
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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: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 3 tbsp mayonnaise
  • 2 tbsp pepper jelly
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a 3-quart saucepan in a single layer and cover with cold water by 1 inch.
  2. Bring to a boil over medium-high heat.
  3. Cover, remove from the heat, and let stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and cool for 10 minutes.
  5. Peel the eggs and halve them lengthwise.
  6. Remove the yolks and mash them in a bowl with the mayonnaise, pepper jelly, Dijon mustard, vinegar, salt, and black pepper until smooth.
  7. Spoon the filling into the egg white halves.
  8. Refrigerate for at least 20 minutes before serving.

Notes

For neat halves, wipe the knife between cuts. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a lighter filling, replace the mayonnaise with plain Greek yogurt.