Harvest Cranberry Deviled Eggs
A delightful twist on classic deviled eggs, featuring creamy filling balanced with the tartness of fresh cranberries.
Ingredients
Main Ingredients
- 6 large large eggs
- 2 tablespoons mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 teaspoon Dijon mustard Adjust to taste.
- 1 teaspoon apple cider vinegar Adjust to taste.
- to taste salt and pepper
- ½ cup diced fresh cranberries Use fresh for best flavor.
- 1 tablespoon chopped fresh parsley For garnish.
Instructions
Preparation
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes.
- Move the eggs to an ice bath for about 5 minutes.
- Gently tap each egg on a hard surface and roll it to crack the shell before peeling.
- Slice each egg in half lengthwise and remove the yolks.
- In a mixing bowl, combine the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mash until smooth and creamy.
- Fold in the diced fresh cranberries gently.
- Use a spoon or piping bag to fill the egg whites with the mixture.
- Top each filled egg with chopped fresh parsley.
- Arrange on a platter and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed cold or at room temperature. Avoid freezing.