Name: Cranberry Deviled Eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons cranberry sauce (whole-berry preferred); Salt and pepper, to taste; Chopped fresh parsley or chives, for garnish; Candied pecans, optional

If you’re ready to take your deviled eggs to the next level, these Cranberry Deviled Eggs bring a fresh, festive twist to your appetizer game. The creamy yolk filling gets a burst of sweet-tart cranberry that balances out the richness and brings a pop of color to your holiday spread. They’re vibrant, a little unexpected, and a definite crowd-pleaser.

Perfect for Thanksgiving, Christmas, or any gathering that could use a little color and creativity, these eggs are as beautiful as they are delicious. The cranberry adds a hint of fruitiness that works so well with the smooth Dijon and mayo base, while garnishes like herbs or candied pecans make each bite feel like a celebration.

What Kind of Cranberry Sauce Should I Use?

You can use either homemade cranberry sauce or a good-quality canned one. Look for whole-berry versions if possible, as they add more texture. Avoid overly sweet sauces—a touch of tartness complements the deviled egg filling best.

Ingredients for the Cranberry Deviled Eggs

6 large eggs, hard-boiled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cranberry sauce (whole-berry preferred)
Salt and pepper, to taste
Chopped fresh parsley or chives, for garnish
Optional: candied pecans, for topping

How To Make the Cranberry Deviled Eggs

Step 1: Hard Boil the Eggs

Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel.

Step 2: Prepare the Filling

Slice the eggs in half lengthwise and scoop the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, and cranberry sauce until smooth. Season with salt and pepper.

Step 3: Fill the Egg Whites

Use a spoon or piping bag to fill the egg white halves with the cranberry yolk mixture.

Step 4: Garnish and Serve

Sprinkle with chopped herbs and add a few bits of candied pecans on top if using. Serve immediately or refrigerate until ready to serve.

How to Serve and Store Cranberry Deviled Eggs

These deviled eggs are best served chilled. Arrange them on a platter just before serving and keep them cool. They can be made up to one day in advance and stored in an airtight container in the refrigerator.

Leftovers can be stored for 2-3 days, but the texture may soften slightly over time. Keep garnishes like nuts separate until ready to serve so they stay crisp.

Frequently Asked Questions

How do I keep deviled eggs from tipping over on a plate?

Cut a small slice off the bottom of each egg white half to create a flat surface so they stay upright.

Can I make these ahead of time?

Yes! You can prep the filling and store it separately from the whites, then assemble just before serving.

What if my filling is too runny?

Mash in an extra yolk or a spoonful of mashed potato to thicken the mixture.

Can I use dried cranberries instead of sauce?

You can chop them finely and mix in, but they won’t blend as smoothly. A small amount can add chewy texture.

Are these gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just double-check your mustard and cranberry sauce labels to be sure.

Want More Appetizer Ideas?

If you enjoyed these festive deviled eggs, you might love these tasty bites too:

📌 Save this recipe to your Pinterest holiday appetizer board so you can come back to it whenever you need a crowd-pleasing starter.

And let me know in the comments how yours turned out. Did you go with candied pecans or fresh herbs on top? Or maybe both?

If you want more creative kitchen ideas, I share new recipes daily on my Pinterest: Nina Dishes.

Cranberry Deviled Eggs

Author: Nina Klatten
Total Time: 27 minutes
Yield: 12 halves

Print Recipe

Description

Cranberry Deviled Eggs are a festive and flavorful twist on the classic appetizer. Creamy, tangy, and slightly sweet, they’re topped with fresh herbs and optional candied pecans—making them perfect for holiday gatherings or any occasion that needs a pop of color and creativity.

Ingredients

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons cranberry sauce (whole-berry preferred)

Salt and pepper, to taste

Chopped fresh parsley or chives, for garnish

Candied pecans, optional

Instructions

1. Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel.

2. Slice the eggs in half lengthwise and scoop the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, and cranberry sauce until smooth. Season with salt and pepper.

3. Use a spoon or piping bag to fill the egg white halves with the cranberry yolk mixture.

4. Sprinkle with chopped herbs and add a few bits of candied pecans on top if using. Serve immediately or refrigerate until ready to serve.