A Southern Twist on a Classic Appetizer
Why These Stand Out
🔥 Sweet heat from pepper jelly glaze
🌶 Optional kick with jalapeño or cayenne
⏱ Ready in 20 minutes – perfect for last-minute guests
🎉 Unexpected crowd-pleaser at potlucks
Ingredients
(Makes 12 halves)
Base Eggs
6 large eggs, hard-boiled & peeled
2 tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp salt
1 tsp apple cider vinegar
Pepper Jelly Glaze
3 tbsp pepper jelly (mild or hot)
1 tsp water
Optional:
½ tsp finely diced jalapeño
Pinch of cayenne
Garnish
Fresh cilantro or chives
Smoked paprika
Step-by-Step Instructions
1. Prep the Eggs
- Halve eggs lengthwise; remove yolks to bowl.
- Mash yolks with mayo, mustard, salt, and vinegar until smooth.
2. Make the Glaze
- Microwave jelly and water 15 seconds; stir until smooth.
- For extra heat, stir in jalapeño or cayenne.
3. Fill & Glaze
- Pipe or spoon yolk mixture into whites.
- Brush tops with warm jelly glaze.
4. Garnish & Serve
Sprinkle with paprika and herbs.
Pro Tips
🍯 Jelly options: Use peach-habanero or raspberry-chipotle
🔥 Heat control: Remove jalapeño seeds for milder flavor
🚫 No piping bag? Use ziplock with corner snipped
Serving Suggestions
🍹 Perfect with bourbon cocktails
🥗 Great atop salad greens
🎄 Festive for holiday parties
“Deviled eggs dressed in their Sunday best!” 👒
Storage: Keep refrigerated up to 2 days (add glaze before serving).