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Directions:
Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Drain and cool under cold running water or in an ice bath. Peel once cooled.
Halve and Remove Yolks: Slice the eggs in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
Make the Filling: Mash the yolks with a fork. Add mayonnaise, sweet and spicy pepper jelly, Dijon mustard, salt, pepper, and apple cider vinegar if using. Mix until smooth and creamy.
Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.
Garnish and Serve: Top each deviled egg with a tiny dollop of pepper jelly and a sprinkle of chopped chives. Optionally dust with smoked paprika for color and flavor.
