Description
Harvest Cranberry Deviled Eggs are a festive twist on a classic appetizer. These deviled eggs combine the creamy richness of yolks with the sweet-tart flavor of cranberry sauce and a sprinkle of fresh herbs. Perfect for holiday gatherings like Thanksgiving, these deviled eggs are easy to prepare and will add a colorful and flavorful touch to your table.
Ingredients
- 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
1. Place eggs in a large saucepan. Cover with water by 1 inch, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice water bath to cool. Once cooled, peel and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth.
4. Mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
5. Stir in chopped chives and parsley into the yolk mixture.
6. Fill the egg whites with the yolk mixture using a spoon or piping bag.
7. Mix cranberry sauce with honey and top each deviled egg with a dollop of the cranberry mixture.
8. Garnish with smoked paprika and fresh parsley leaves. Arrange on a platter and serve.
Notes
Ensure the eggs are well-cooked by placing them immediately in an ice water bath after boiling.
For a smoother yolk mixture, use room-temperature ingredients and whisk the mayonnaise thoroughly.
If you prefer a spicier kick, replace smoked paprika with hot paprika or add a pinch of cayenne pepper.
These deviled eggs can be prepared ahead of time. Just assemble them just before serving to maintain freshness.