Description
A bold and flavorful twist on the classic deviled egg, this recipe adds a sweet heat with pepper jelly and crushed red pepper flakes. Smooth, creamy, spicy, and just a little sweet, these eggs are perfect for parties, potlucks, or brunch spreads.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup sweet pepper jelly (room temperature)
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, turn off heat, cover the pot, and let eggs sit for 10–12 minutes.
- Transfer eggs to an ice bath and let cool completely, about 10 minutes.
- Peel the eggs and slice them in half lengthwise.
- Scoop yolks into a mixing bowl; place egg white halves on a serving tray.
- Mash yolks until smooth, then mix in mayonnaise, Dijon mustard, salt, pepper, and red pepper flakes.
- Fill each egg white with the yolk mixture using a spoon or piping bag.
- Top each with a small spoonful of pepper jelly.
- Garnish with chopped green onions.
- Serve immediately or chill until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 12 minutes