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Pepper Jelly Deviled Eggs

Pepper Jelly Deviled Eggs are creamy, smooth, and topped with a glossy dot of warm red pepper jelly. Hard-boiled eggs are filled with a mayo-cream cheese Dijon mixture for a tangy, Southern-style bite.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for sturdy whites that hold filling.
Deviled egg filling
  • 0.333 cup mayonnaise For a smooth, pipeable texture.
  • 2 oz cream cheese Soften to blend without lumps.
  • 1 tsp Dijon mustard Adds tang and classic deviled flavor.
  • 0.25 tsp cayenne pepper For mild heat; adjust to taste.
  • 0.25 tsp salt Season the filling evenly.
Topping
  • 0.25 cup red pepper jelly Warmed briefly so it drips and sets on top.
  • 4 slices bacon Cooked and crumbled for crunch.
  • 0.05 fresh chives Garnish for a fresh, herb finish.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, cream cheese, Dijon mustard, cayenne pepper, and salt until smooth.
Assemble
  1. Pipe the filling into the egg whites.
  2. Warm the red pepper jelly for 10 seconds to loosen, then spoon a little on each egg.
  3. Top with bacon and chives for a glossy, crunchy finish.

Notes

For extra-clean halves, chill well before peeling and keep the filling smooth before piping. Store covered in the refrigerator up to 3 days; the assembled eggs can be frozen, but texture may soften, so freezing is not recommended. For a lighter option, use light mayonnaise instead of regular mayo to reduce overall fat while keeping the filling creamy.