Description
Harvest Cranberry Deviled Eggs are a festive twist on the classic recipe. They combine creamy filling with tart cranberry sauce for a unique flavor.
Ingredients
Scale
- 12 large eggs
- 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
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons whole cranberry sauce
- 1 teaspoon honey
- Smoked paprika, for garnish
- Fresh parsley leaves, for garnish
Instructions
- Hard boil the eggs. Place them in a pot, cover with water, and bring to a boil. Let boil for 10 minutes.
- Cool the eggs in ice water for 5 minutes, then peel them.
- Slice the eggs in half and remove the yolks.
- In a bowl, combine yolks, mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth.
- Add chives, parsley, cranberry sauce, and honey. Stir to combine.
- Fill egg whites with the yolk mixture.
- Sprinkle with smoked paprika and garnish with parsley leaves.
Notes
- Store in the refrigerator for up to 2 days.
- Adjust seasoning to taste.
- Feel free to substitute Greek yogurt for mayonnaise for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Harvest Cranberry Deviled Eggs, deviled eggs, cranberry sauce, Thanksgiving appetizer