Description
These Sweet and Spicy Pepper Jelly Deviled Eggs offer a delightful twist on the classic appetizer. Creamy, tangy, and with a touch of sweetness and heat from the pepper jelly, they make a perfect party snack or an elegant hors d’oeuvre.
Ingredients
Scale
Eggs
- 6 large eggs, hard-boiled and peeled
Filling
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet pepper jelly (store-bought or homemade)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (optional)
- 1/2 teaspoon smoked paprika
- 1 tablespoon finely chopped green onions
- Additional pepper jelly for drizzling
Instructions
- Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Make the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, sweet pepper jelly, salt, and black pepper. Mix well until the filling is creamy and thoroughly combined.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. For a decorative touch, use a piping bag fitted with a star tip.
- Add Extra Flavor: Optionally, drizzle a bit of additional pepper jelly over the filled eggs for an enhanced sweet and spicy kick.
- Garnish: Sprinkle smoked paprika and chopped green onions on top for color and added flavor.
- Chill: Refrigerate the deviled eggs for at least 30 minutes to let the flavors meld together before serving.
Notes
- Use store-bought or homemade sweet pepper jelly depending on availability and preference.
- For a spicier version, choose a pepper jelly with hotter peppers or add a pinch of cayenne pepper to the yolk mixture.
- These deviled eggs can be made a few hours ahead and stored covered in the refrigerator.
- Make sure eggs are fully cooled before peeling for easier handling.
- Use a piping bag for a professional presentation or simply spoon the filling for a rustic look.
