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.
Notes
Use whole-berry cranberry sauce for best texture and flavor.
Pipe the filling for a cleaner, professional look.
Add garnishes just before serving to keep them fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
Keywords: cranberry deviled eggs, holiday appetizers, festive deviled eggs