Cranberry Deviled Eggs (Print Version)
# 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:
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.