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Pepper Jelly Deviled Eggs

Pepper Jelly Deviled Eggs with a smooth, creamy yolk filling and a glossy spoonful of red pepper jelly. Hard-boiled eggs are boiled then rested for a clean yolk mash, piped into the whites, and finished with bacon and chives.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil, Rest, and Peel
  1. Place the eggs in a Dutch oven and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill 10 minutes. Peel eggs and halve lengthwise.
Make the Yolks and Fill
  1. Mash the yolks with mayonnaise, cream cheese, Dijon mustard, cayenne pepper, and salt until smooth. Mix just until fully combined with no dry yolk bits.
  2. Pipe the filling into the egg whites. Fill each half evenly for a consistent top layer.
Finish with Pepper Jelly
  1. Warm the pepper jelly 10 seconds to loosen it. Spoon a small dot on each egg so it looks glossy.
  2. Top each egg with crumbled bacon and chives. Serve immediately or refrigerate until ready to plate.

Notes

For the cleanest piping, chill the halved eggs for 5–10 minutes after peeling so the filling holds its shape. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter option, replace mayonnaise with plain Greek yogurt (same amount) and keep the cream cheese to maintain the creamy texture.