Harvest Cranberry Deviled Eggs
A festive twist on classic deviled eggs with cranberry sauce and fresh herbs.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons whole cranberry sauce
- 1 teaspoon honey
For garnish
- Smoked paprika
- Fresh parsley leaves
Instructions
- Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes.
- Drain hot water and transfer eggs to a bowl of ice water. Cool for 5 minutes, then peel.
- Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork.
- Add mayonnaise, mustard, vinegar, salt, pepper, chives, parsley, cranberry sauce, and honey to the yolks. Mix until smooth.
- Spoon or pipe the yolk mixture into the egg white halves. Garnish with smoked paprika and parsley leaves.
Notes
For a smoother filling, blend the yolk mixture in a food processor.