Harvest Cranberry Deviled Eggs A Sweet and Savory Fall Twist
These cranberry deviled eggs are a festive little twist on the classic you already love. Creamy, tangy, with a pop of sweet-tart cranberry on top they’re basically fall on a plate and they always disappear in seconds.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley or thyme
- 1/2 cup whole cranberry sauce homemade or store-bought
- 1 teaspoon honey or maple syrup
- Smoked paprika and more herbs for garnish
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Cover, remove from heat, and let sit 10–12 minutes. Transfer to an ice bath, peel, and slice in half lengthwise. Scoop yolks into a bowl.
- Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth. Stir in herbs. Adjust seasoning as needed.
- Mix cranberry sauce with honey or syrup. Pipe or spoon yolk mixture into egg whites, then top each with a dollop of cranberry mix.
- Sprinkle with smoked paprika, more herbs, and serve chilled or at room temperature.
Notes
Boil and peel eggs in advance to save time. Blend yolk filling while warm for creaminess. Store extra filling in a zip bag for easy piping. Assemble right before serving for best results.