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Pepper Jelly Deviled Eggs

Pepper Jelly Deviled Eggs with creamy yolk filling and a glossy red pepper jelly topping. Boiled, ice-bathed, then piped for a smooth, scoopable texture and a clean, classic deviled-egg look.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Yolk filling
  • 0.33 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 slice bacon, cooked and crumbled
  • 1 fresh chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and peel the eggs
  1. Place the large eggs in a Dutch oven and cover with cold water. Bring to a boil, then cover the pot and remove from heat; let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise, then keep the yolks for filling.
Make the filling and fill the whites
  1. Mash the yolks with mayonnaise, cream cheese (softened), Dijon mustard, cayenne pepper, and salt until smooth. The mixture should look creamy and hold its shape.
  2. Pipe the filling into the egg whites. Fill each half fully for neat, even deviled eggs.
Warm, top, and serve
  1. Warm the red pepper jelly for 10 seconds to loosen. Spoon a small dot onto each egg so it looks glossy.
  2. Top each egg with bacon and fresh chives for garnish. Serve immediately or keep chilled until ready.

Notes

For the cleanest filling, make sure the cream cheese is fully softened before mashing so the yolk mixture turns silky. Store assembled deviled eggs covered in the refrigerator for up to 2 days; do not freeze. For a lighter option, substitute half the mayonnaise with plain Greek yogurt to keep the texture creamy while reducing fat.