Festive Cranberry Deviled Eggs (Printable Version)
Creamy yolk filling balanced with cranberry sweetness and smoked paprika for an elegant appetizer perfect for holiday gatherings.
# Ingredients:
→ Base Ingredients
01 -
12 large eggs
02 -
½ cup mayonnaise
03 -
2 tbsp Dijon mustard
04 -
1 tbsp apple cider vinegar
05 -
¼ tsp salt
06 -
¼ tsp black pepper
→ Herbs and Garnish
07 -
1 tbsp finely chopped fresh chives
08 -
1 tbsp finely chopped fresh parsley
09 -
Fresh parsley leaves for garnish
10 -
Smoked paprika for garnish
→ Cranberry Topping
11 -
2 tbsp whole cranberry sauce
12 -
1 tsp honey
# Steps:
01 -
Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 12 minutes. Transfer the eggs to an ice water bath to cool, then peel.
02 -
Halve the peeled eggs lengthwise and remove the yolks. Mash the yolks in a bowl and mix with mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Stir in the finely chopped chives and parsley.
03 -
Spoon or pipe the yolk mixture back into the egg white halves, creating a decorative swirl if desired.
04 -
In a small bowl, mix the cranberry sauce with honey until combined. Add a small dollop of the cranberry mixture on top of each filled egg.
05 -
Lightly sprinkle smoked paprika over the eggs and top with a fresh parsley leaf for garnish.
# Notes:
01 -
These Harvest Cranberry Deviled Eggs offer a unique, festive twist on a classic appetizer. The creamy yolk filling is balanced by a touch of cranberry sweetness and a hint of smoked paprika for extra depth.