Description
Want to impress at your next holiday gathering or elevate your appetizer game? These Cranberry Deviled Eggs are a festive twist on a timeless favorite. Creamy yolk filling meets the tart sweetness of cranberry sauce, topped with a sprinkle of chives for color and zing. Perfect as a quick breakfast bite, easy dinner party starter, or a unique addition to your collection of holiday food ideas. This easy recipe brings together elegance, flavor, and a seasonal touch that guests will remember.
Ingredients
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or lemon juice
3 tablespoons whole berry cranberry sauce
1 tablespoon finely chopped chives
6 large eggs
Salt and pepper to taste
Fresh rosemary sprigs for presentation (optional)
Instructions
1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and turn off the heat. Let sit for 10–12 minutes. Transfer to an ice bath to cool completely.
2. Peel the eggs and slice them in half lengthwise. Scoop out the yolks and place them in a mixing bowl. Arrange the whites on a serving plate.
3. Mash the yolks until fine. Add mayonnaise, Dijon mustard, and vinegar or lemon juice. Mix until smooth and season with salt and pepper.
4. Transfer the yolk mixture to a piping bag and fill each egg white half with the creamy mixture.
5. Top each deviled egg with a small spoonful of whole berry cranberry sauce.
6. Garnish with chopped chives and serve on a platter with rosemary sprigs if desired.
Notes
For best results, use eggs that are a few days old for easier peeling.
Homemade cranberry sauce offers better flavor, but canned works well in a pinch.
Assemble just before serving to keep the texture fresh and vibrant.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
Keywords: holiday appetizer, deviled eggs, cranberry recipe, party food ideas, easy recipe