Ah, PB&J Deviled Eggs—a playful twist on classic deviled eggs! 🥚🥜🍓 Instead of the usual mustard and mayo filling, these have peanut butter and jelly flavors for a sweet and nutty bite. Perfect for a fun appetizer or party snack.
PB&J Deviled Eggs Recipe
Ingredients (makes 12 halves)
- 6 large eggs
- 2 tbsp creamy peanut butter
- 2 tbsp mayonnaise
- 1 tsp honey (optional, for sweetness)
- Salt, to taste
- 2–3 tsp fruit jelly or jam (strawberry, grape, or your favorite)
- Optional garnish: crushed peanuts or small fruit pieces
Instructions
- Boil the eggs:
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Boil 10–12 minutes, then transfer to ice water to cool.
- Peel the eggs and slice in half lengthwise.
- Prepare the filling:
- Remove yolks and place in a bowl.
- Mash yolks with peanut butter, mayonnaise, honey, and a pinch of salt until smooth.
- Fill the eggs:
- Spoon or pipe the peanut butter mixture into the egg whites.
- Add the jelly:
- Top each filled egg with a small dollop of your favorite jelly or jam.
- Garnish (optional):
- Sprinkle with crushed peanuts or small fruit pieces for extra texture and flavor.
- Serve:
- Chill for 10–15 minutes before serving.
💡 Tips:
- Use smooth peanut butter for a creamy filling; chunky works if you want texture.
- Mini piping bags or a zip-top bag with the corner snipped makes the eggs look neat and professional.
- Experiment with different jams or nut butters—almond butter with raspberry jam is also delicious.
If you want, I can also give a “PB&J deviled egg platter version” with fun toppings and flavor variations to make them party-ready.
Do you want me to share that version?
