Delight your guests with these eye-catching Pepper Jelly Deviled Eggs with Sumac Paprika Salt, a perfect blend of tradition and innovation. Each bite features a rich and creamy yolk mixture, whipped together with velvety mayonnaise and zesty mustard, then elevated by the irresistible sweetness of pepper jelly. Finished with a dusting of Martha's Vineyard Sumac, Paprika, and Garlic Sea Salt, these deviled eggs are a feast for both the eyes and the palate. Ideal for parties, picnics, or brunch gatherings, this recipe adds a fun twist to a beloved classic. Get ready to wow your friends with an appetizer that’s not only stunning but also bursting with flavor!
Ingredients:
4 large eggs
1/4 cup mayonnaise
1/2 tablespoon mustard
2 teaspoons pepper jelly
1/2 teaspoon Martha's Vineyard Sumac, Paprika, and Garlic Sea Salt
To boil eggs: place eggs in a saucepan and cover the eggs with water. Add 1 tablespoon vinegar (makes shells easier to remove) and place over high heat until eggs boil. Once eggs boil, remove from heat, cover, and set a timer for 12 minutes. This results in perfect hard boiled eggs. Drain water from the pot, shake the eggs to crack the shells and peel. Cool for ten minutes.
After eggs are cooled, cut in half and remove yolks. Place yolks in a bowl with mayonnaise and mustard, mash together until smooth.
Pipe into egg whites and top with pepper jelly and a sprinkling of Martha's Vineyard Sumac, Paprika, and Garlic Sea Salt.
Refrigerate and serve chilled.
Makes 8