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
Garnish: chives

 

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. 

 

Make-Ahead Tips:

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.