Harvest Cranberry Deviled Eggs

Name: Cranberry Deviled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 12 large eggs, for the base of the deviled eggs.; ½ cup mayonnaise, for a creamy yolk mixture.; 2 tbsp Dijon mustard, for a tangy flavor.; 1 tbsp apple cider vinegar, to add a hint of acidity.; ¼ tsp salt, to season.; ¼ tsp black pepper, to season.; 1 tbsp finely chopped fresh chives, for flavor and garnish.; 1 tbsp finely chopped fresh parsley, for freshness and garnish.; 2 tbsp whole cranberry sauce, for a sweet topping.; 1 tsp honey, to add sweetness to the cranberry sauce.; Smoked paprika (for garnish), for a smoky touch.; Fresh parsley leaves (for garnish), to add visual appeal.

Featured in Irresistible Tasty Bites.

Harvest Cranberry Deviled Eggs bring a unique twist to a classic appetizer, perfect for festive gatherings. The eggs are prepared with a creamy yolk mixture flavored with Dijon mustard, apple cider vinegar, and fresh herbs. A dollop of cranberry sauce mixed with honey adds a hint of sweetness, while smoked paprika provides a smoky kick. These deviled eggs are simple to make and sure to be a hit at any party. The combination of savory and sweet flavors, along with their eye-catching presentation, makes them a delightful addition to holiday spreads.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:04:48 GMT

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These Harvest Cranberry Deviled Eggs add a festive twist to a timeless appetizer, making them perfect for holiday gatherings and parties. The creamy yolk mixture, enriched with Dijon mustard, apple cider vinegar, and fresh herbs, offers a tangy base that pairs beautifully with a sweet and tart cranberry topping. The smoked paprika garnish adds a hint of smokiness, while the fresh parsley brings a touch of brightness and color to each bite.

INGREDIENTS

Large Eggs: 12, boiled and peeled for the base of the deviled eggs.
Mayonnaise: ½ cup, for a creamy yolk filling.
Dijon Mustard: 2 tbsp, to add tanginess.
Apple Cider Vinegar: 1 tbsp, for a touch of acidity.
Salt: ¼ tsp, to season.
Black Pepper: ¼ tsp, for seasoning and depth of flavor.
Chives: 1 tbsp finely chopped, for flavor and garnish.
Fresh Parsley: 1 tbsp finely chopped, for freshness and garnish.
Whole Cranberry Sauce: 2 tbsp, mixed with honey for a sweet topping.
Honey: 1 tsp, to balance the cranberry sauce.
Smoked Paprika: For garnish, to add smokiness.
Fresh Parsley Leaves: For garnish, adding a fresh touch.

INSTRUCTIONS

Step 1:: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let eggs sit for 12 minutes. Transfer eggs to an ice water bath to cool, then peel.
Step 2:: 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, black pepper, chives, and parsley until smooth.
Step 3:: Spoon or pipe the yolk mixture into the egg white halves, creating a decorative swirl if desired.
Step 4:: In a small bowl, mix the cranberry sauce with honey. Add a small dollop of this cranberry mixture on top of each filled egg.
Step 5:: Lightly sprinkle smoked paprika over the eggs and top with a fresh parsley leaf for garnish.

Serving and Storage Tips

Serve the deviled eggs chilled as an appetizer or snack.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Helpful Notes

For a sweeter flavor, increase the amount of honey in the cranberry topping.
Experiment with different herbs, such as dill or tarragon, for a unique twist.

Tips from Well-Known Chefs

“To achieve perfectly smooth yolk filling, blend the mixture using a food processor.” – Chef Alton Brown
“Adding a touch of acidity, like apple cider vinegar, balances the creamy yolk filling beautifully.” – Chef Ina Garten

Cranberry Deviled Eggs

A festive take on deviled eggs with creamy yolk filling, cranberry sweetness, and a hint of smoked paprika.

Prep Time

20 Minutes

Cook Time

12 Minutes

Total Time

32 Minutes

By: Clare Greco

Category: Tasty Bites

Difficulty: Easy

Cuisine: American

Yield: 24 Servings (24 halves)

Dietary: Low-Carb, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 12 large eggs, for the base of the deviled eggs.

02 ½ cup mayonnaise, for a creamy yolk mixture.

03 2 tbsp Dijon mustard, for a tangy flavor.

04 1 tbsp apple cider vinegar, to add a hint of acidity.

05 ¼ tsp salt, to season.

06 ¼ tsp black pepper, to season.

07 1 tbsp finely chopped fresh chives, for flavor and garnish.

08 1 tbsp finely chopped fresh parsley, for freshness and garnish.

09 2 tbsp whole cranberry sauce, for a sweet topping.

10 1 tsp honey, to add sweetness to the cranberry sauce.

11 Smoked paprika (for garnish), for a smoky touch.

12 Fresh parsley leaves (for garnish), to add visual appeal.

Instructions

Step 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.

Step 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.

Step 03

Spoon or pipe the yolk mixture back into the egg white halves, creating a decorative swirl if desired.

Step 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.

Step 05

Lightly sprinkle smoked paprika over the eggs and top with a fresh parsley leaf for garnish.

Notes

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.