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Harvest Cranberry Deviled Eggs

These Harvest Cranberry Deviled Eggs feature a creamy yolk filling with a twist of cranberry sauce, perfect for holiday gatherings and dinner parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

Egg Base
  • 12 large large eggs Make sure they are a few days old for easier peeling.
Filling
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped fresh chives You can substitute with green onions or shallots.
  • 1 tablespoon finely chopped fresh parsley
Topping
  • 2 tablespoons whole cranberry sauce
  • 1 teaspoon honey Can be swapped for maple syrup for a different flavor.
  • to taste smoked paprika For garnish.
  • to taste fresh parsley leaves For garnish.

Method
 

Preparation
  1. Place eggs in a single layer in a large saucepan. Cover with water by an inch, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice water bath to cool, then peel them carefully.
Filling
  1. Halve the eggs lengthwise and remove the yolks into a bowl. Mash yolks with a fork until crumbly.
  2. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
  3. Stir in chopped chives and parsley into the yolk mixture.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. In a small bowl, mix cranberry sauce with honey. Add a small dollop on top of each egg.
  3. Garnish with smoked paprika and fresh parsley leaves. Arrange on a platter and serve.

Notes

For a silkier filling, blend the yolk mixture instead of just mashing it. These deviled eggs can hang out in the fridge for about 3 days. For optimal taste, fill the egg whites right before serving.