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.
Notes
For a silky yolk texture, press the filling through a fine mesh sieve before piping.
Store whites and filling separately for make-ahead prep up to 2 days.
Whole berry cranberry sauce gives the best visual and flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled and chilled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 2g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 170mg
Keywords: deviled eggs, cranberry, holiday appetizer, Thanksgiving, Christmas