If making Plain Jamaican Jerk Deviled Eggs:

1. Slice all the hard-boiled eggs in half and remove the yolk.
2. Place the yolks, mayo, cream cheese, Jamaican jerk seasoning, mustard and apple cider vinegar in the bowl of a food processor.  Process until smooth.  Taste the mixture and add additional salt, pepper or more seasoning to taste. 
3. Place the mixture into a piping bag or a ziplock bag and cut off the tip of the bag.  Pipe the mixture into the well of each egg white.  Place in the fridge until ready to serve.  When ready to serve, add additional garnishes.

If Frying the Deviled Eggs:

1. Beat 2 eggs in a soup bowl and set it aside.  In a separate bowl, stir together the coconut flakes, 1 tbps Jamaican jerk seasoning, 1/4 tsp salt and 1 tsp sweetener of choice.  Set the bowl to the side.
2. Take each egg white cup and sprinkle it with the Jamaican jerk seasoning, then dip it in the egg and then coat it with the coconut mixture.
3. Heat the oil in a medium saucepan.
4. Once the oil has heated, add 4-6 egg white halves to the oil and fry for about 1 minute - flip and fry the other side for about 1 minute
5. Remove the egg whites and place them on a paper towel and repeat with the remaining egg whites.
6. Place the yolks, mayo, cream cheese, Jamaican jerk seasoning, mustard and apple cider vinegar in the bowl of a food processor.  Process until smooth.  Taste the mixture and add additional salt, pepper or more seasoning to taste. 
7. Place the mixture into a piping bag or a ziplock bag and cut off the tip of the bag.  Pipe the mixture into the well of each egg white.  Place in the fridge until ready to serve.  When ready to serve, add additional garnishes.

If you want to bake the egg whites instead of frying them:

1. Beat 2 eggs in a soup bowl and set them aside.  In a separate bowl, stir together the coconut flakes, 1 tbsp Jamaican jerk seasoning, 1/4 tsp salt and 1 tsp sweetener of choice.  Set the bowl to the side.
2. Take each egg white cup and sprinkle it with the Jamaican jerk seasoning, then dip it in the egg and then coat it with the coconut mixture.
3. Place the egg whites on a baking sheet and bake at 400 degrees F for about 7-10 minutes or until the coating just begins to brown on the outside.  Allow them to cool completely
4. Place the yolks, mayo, cream cheese, Jamaican jerk seasoning, mustard and apple cider vinegar in the bowl of a food processor.  Process until smooth.  Taste the mixture and add additional salt, pepper or more seasoning to taste. 
5. Place the mixture into a piping bag or a ziplock bag and cut off the tip of the bag.  Pipe the mixture into the well of each egg white.  Place in the fridge until ready to serve.  When ready to serve, add additional garnishes.