Yield: 1 dozen
6 large hard-cooked eggs, peeled and halved lengthwise
3 tablespoons mayonnaise
4 teaspoons pepper jelly, divided
1 teaspoon barbecue sauce
1/8 teaspoon kosher salt
2 slices bacon, cooked and cut into ½-inch pieces
In a medium bowl, add yolks. Mash with a fork; stir in mayonnaise, 1 teaspoon pepper jelly, barbecue sauce, and salt until smooth.
Spoon filling into egg whites. Top each with approximately ¼ teaspoon pepper jelly. Garnish with bacon and chive, if desired. Refrigerate until ready to serve.
Deviled eggs taste best the day they’re made, but follow these steps to work ahead.
1. Hard cook the eggs up to a week in advance. Store in the refrigerator.
2. The night before serving, peel the eggs. Cover and store in the refrigerator until ready to assemble.