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Harvest Cranberry Deviled Eggs

These creamy, zesty deviled eggs topped with sweet cranberry sauce bring festive color and flavor, perfect for gatherings or special treats.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

Egg Base
  • 12 large large eggs Use older eggs for easier peeling.
  • 1/2 cup mayonnaise For a super creamy filling, add a touch more mayo or a splash of heavy cream.
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped fresh chives Adds zest and flavor.
  • 1 tablespoon finely chopped fresh parsley Adds zest and flavor.
Cranberry Topping
  • 2 tablespoons whole cranberry sauce
  • 1 teaspoon honey
Garnishes
  • Smoked paprika For garnish.
  • Fresh parsley leaves For garnish.

Method
 

Preparation
  1. Place eggs in a single layer in a large saucepan.
  2. Cover with water by an inch, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
  3. Transfer eggs to an ice water bath to cool, then peel them carefully.
Mixing the 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.
Assembling the Eggs
  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

These deviled eggs can be made ahead of time. Store in an airtight container in the fridge for 3-4 days. For best results, prepare the yolk mixture and fill the egg whites just before serving.