Place the eggs in a pot and cover with water. Bring to a boil and then cover and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes, then peel and slice in half lengthwise.

In a mixing bowl, combine the egg yolks, mayonnaise, Dijon mustard, pepper jelly, salt, and black pepper. Mash until smooth.

Spoon or pipe the filling back into the egg whites.

Drizzle additional pepper jelly over the filled eggs and sprinkle with chopped chives.

Arrange on a serving platter and serve immediately or refrigerate until ready to serve.