Description
A festive twist on classic deviled eggs, featuring a sweet and tangy cranberry filling.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons whole cranberry sauce
- 1 teaspoon honey
- Smoked paprika, for garnish
- Fresh parsley leaves, for garnish
Instructions
- Boil the eggs for 10 minutes, then cool and peel.
- Cut eggs in half lengthwise and remove yolks.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper.
- Stir in chives, parsley, cranberry sauce, and honey.
- Spoon mixture back into egg whites.
- Sprinkle with smoked paprika and garnish with parsley.
Notes
- Use chilled eggs for easier peeling.
- Adjust honey to taste for desired sweetness.
- Can prepare filling a day ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Keywords: cranberry deviled eggs, holiday appetizer, festive eggs