Burnin' Beak Ghostly-Good Deviled Eggs

Take a classic deviled egg recipe and push the flavor up a notch!

Adding our Golden Ghost pepper jelly to the filling ingredients brings a slightly-sweet, slightly spicy punch to the filling flavors. The mayonnaise and ground mustard provide the savory, earthy base and the paprika adds a slight smokiness.

This recipe will become your go-to anytime you're making deviled eggs!

Makes 12 deviled eggs

Ingredients:

6 large eggs

3 tablespoons mayonnaise

1 tsp Dijon mustard

1 tsp Golden Ghost pepper jelly

Salt and pepper to taste

Paprika or ground cayenne for garnish

Preparation:

1. Bring a pot of water to a boil. Reduce the heat to a simmer. Using a slotted spoon, carefully place the eggs into the simmering water one at a time. Make sure the water comes back to a simmer and cook the eggs for 14 minutes.

2. Prepare an ice bath and set aside. After 14 minutes, carefully place the eggs into the ice bath to cool completely.

3. Once the eggs have cooled, peel them and slice in half lengthwise. Place the yolks into a small bowl. Add the mayonnaise, mustard, pepper jelly, salt and pepper and mash together with a fork until mixture is smooth and yolks are fully incorporated.

4. Use a small spoon to add a portion of the filling into the well of the egg white. Sprinkle with paprika or cayenne pepper.

Note: You can store the eggs up to two days in a sealed storage container in the refrigerator. 

If you like this recipe, you might also like:

Pigs in a Cheesy Pepper Jelly Blanket

Baked Brie

Birds Nests