Name: Cranberry Deviled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 12 large eggs; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon apple cider vinegar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/3 cup prepared cranberry sauce (whole berry recommended); 1 tablespoon chopped fresh chives or rosemary (optional)

Elevate your appetizer game with a vibrant holiday twist on a classic favorite: Cranberry Deviled Eggs. These little bites marry the creamy richness of traditional deviled eggs with a tangy-sweet cranberry topping that instantly adds festive flair. Each egg is a balance of textures and flavors, from smooth yolk filling to the burst of cranberry, making them an eye-catching and palate-pleasing addition to any gathering.

Whether you’re hosting a cozy Thanksgiving, a chic winter brunch, or simply need a unique party snack, these deviled eggs shine with minimal effort. They’re proof that elegance doesn’t have to be complicated. The creamy yolk mixture contrasts beautifully with the zippy cranberry topping, creating a bite-sized delight that will have guests reaching for more.

Preparation Phase & Tools to Use

To pull off perfectly piped and beautifully balanced Cranberry Deviled Eggs, your prep work and tools are key:

Medium Saucepan: Essential for boiling eggs to a perfect hard boil without cracking.
Mixing Bowls: Needed for separating yolks and combining your creamy filling.
Hand Mixer or Fork: A mixer creates a smoother filling, but a fork works in a pinch.

Piping Bag with Tip or Zip-Top Bag: For neatly filling egg whites with the yolk mixture.
Fine Mesh Strainer (optional): Ideal if you want an ultra-smooth yolk texture.
Serving Tray or Platter: Presentation matters, and a nice tray elevates your final dish.

These tools not only streamline the process but also enhance the look and consistency of the deviled eggs, making them as photogenic as they are flavorful.

Ingredients for the Cranberry Deviled Eggs

Each ingredient in this recipe has a role to play in crafting that perfect bite:

Large Eggs: The base of the recipe. Hard-boiled and halved, they cradle the flavorful filling.

Mayonnaise: Brings richness and creaminess to the yolk mixture.
Dijon Mustard: Adds subtle heat and a tang that balances the richness.
Apple Cider Vinegar: A splash cuts through the creaminess, giving brightness to each bite.

Salt & Pepper: Essential seasonings to enhance and balance all flavors.
Prepared Cranberry Sauce: Adds sweet-tart contrast and vibrant holiday color.
Chives or Fresh Rosemary (optional): For a pop of color and a herby note on top.

These ingredients together create a delicious contrast that takes deviled eggs from classic to unforgettable.

How To Make the Cranberry Deviled Eggs

Step 1: Boil the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, cover with a lid, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath and cool completely.

Step 2: Prepare the Yolks

Peel the eggs, slice them in half lengthwise, and gently remove the yolks into a mixing bowl. Set the whites aside on a tray.

Step 3: Make the Filling

Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mix well using a hand mixer or mash with a fork until smooth and creamy.

Step 4: Pipe the Yolks Back In

Spoon the filling into a piping bag or zip-top bag with the corner snipped. Pipe the yolk mixture into each egg white half with a swirl.

Step 5: Add the Cranberry Topping

Top each deviled egg with a small dollop of cranberry sauce. Use a small spoon to neatly center it atop the yolk.

Step 6: Garnish and Serve

Sprinkle chopped chives or tiny rosemary sprigs for a festive touch. Serve immediately or chill until ready to serve.

Serving and Storing Cranberry Deviled Eggs

These festive deviled eggs are best served chilled, making them a refreshing contrast to warmer holiday dishes. Arrange them on a platter garnished with fresh herbs or cranberries for a beautiful presentation.

If you’re preparing ahead, you can boil the eggs and mix the filling up to two days in advance. Store the whites and filling separately in airtight containers in the refrigerator. Assemble just before serving to maintain their pristine appearance.

Leftovers? Store assembled deviled eggs in a single layer in a sealed container for up to 2 days. Be sure they stay chilled to keep them safe and delicious.

Frequently Asked Questions

What kind of cranberry sauce works best?

Whole berry cranberry sauce is ideal for topping—it offers both texture and visual appeal. Homemade or canned both work well.

Can I make these deviled eggs in advance?

Yes! Boil and peel the eggs, and prepare the filling up to two days ahead. Just wait to assemble them until the day of serving.

What if I don’t have Dijon mustard?

You can substitute yellow mustard, but Dijon gives a slightly sharper, more elegant flavor that pairs well with cranberry.

Can I use dried herbs instead of fresh for garnish?

Fresh herbs like chives or rosemary add vibrant color and flavor. If using dried, go very light—the flavor is more concentrated.

How can I make the filling extra smooth?

For a silky texture, press the yolk mixture through a fine mesh strainer before piping. It makes a big difference!

Are these suitable for a large gathering?

Absolutely. You can easily double or triple the recipe, and they look stunning on a large platter at holiday parties.

Want More Appetizer Ideas?

If these Cranberry Deviled Eggs brought festive flair to your table, you’ll love these other creative appetizers from Life With Olivia:

Taco Ranch Bites for a punchy, savory finger food.

Deep Dish Pizza Cupcakes for a kid-friendly and party-perfect bite.
Cheesy Spinach Stuffed Shells if you want to go a little heartier.
Mississippi Sin Quiche for a creamy, crowd-pleasing twist.

Creamy Boat Dip Rotel Ranch Dip for effortless dipping perfection.

Save This Recipe for Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you stick with classic cranberry, or try a homemade twist? Did you experiment with herbs or spices?

I love hearing how others personalize these bites. Ask away in the comments too—we’re in this festive kitchen together!

Cranberry Deviled Eggs

Author: Olivia McKenney
Total Time: 32 minutes

Yield: 24 deviled egg halves
Diet: Vegetarian

Print Recipe

Description

Cranberry Deviled Eggs are a festive twist on the classic appetizer, combining creamy yolk filling with the sweet-tart brightness of cranberry sauce. Perfect for holiday gatherings or anytime you want something uniquely elegant yet easy to prepare.

Ingredients

12 large eggs

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup prepared cranberry sauce (whole berry recommended)

1 tablespoon chopped fresh chives or rosemary (optional)

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath to cool.

2. Peel the eggs, then slice them in half lengthwise. Carefully remove yolks and place in a mixing bowl.

3. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mix until smooth and creamy.

4. Transfer the filling to a piping bag or zip-top bag with the corner snipped. Pipe the yolk mixture into the egg whites.

5. Top each deviled egg with a dollop of cranberry sauce.

6. Garnish with chopped chives or rosemary if desired. Serve chilled.