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Pepper Jelly Deviled Eggs

Pepper jelly deviled eggs with creamy yolk filling are boiled, chilled, and piped for a smooth, rich texture. Finish each egg with a glossy spoon of warmed pepper jelly, bacon bits, and fresh chives for a Southern American snack.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.3333333333 cup mayonnaise
  • 2 oz cream cheese softened
  • 1 tsp Dijon mustard
  • 0.25 tsp cayenne pepper
  • 0.25 tsp salt
Topping
  • 0.25 cup red pepper jelly
  • 4 slices bacon cooked and crumbled
  • 1 fresh chives for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil and set the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, cream cheese, Dijon mustard, cayenne pepper, and salt until smooth. Mix until the texture is creamy and pipeable.
Fill and top
  1. Pipe the filling into the egg whites. Fill each half so the tops are even.
  2. Warm the red pepper jelly for 10 seconds to loosen, then spoon a little onto each egg. Use a glossy dot so it sits on top.
  3. Top each egg with bacon and fresh chives. Finish with chives sprinkled over the jelly-topped centers.

Notes

For the cleanest filling, keep the yolks well mashed and pipe immediately so the mixture stays smooth. Store assembled deviled eggs in the refrigerator up to 3 days; freeze is not recommended for best texture. For a lower-fat option, swap mayonnaise for light mayonnaise and use reduced-fat cream cheese.