Cranberry Deviled Eggs

$To create these delightful Cranberry Deviled Eggs, you will need: - 6 large eggs - 2 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1 tablespoon cranberry sauce (store-bought or homemade) - 1 tablespoon fresh chives, finely chopped - Salt and pepper to taste - 1 tablespoon crumbled feta cheese (optional) - Whole cranberries or additional cranberry sauce for garnish These ingredients combine to create a creamy and tangy filling. The cranberry sauce adds a sweet touch, making each bite pop with flavor. You can customize this recipe to suit your taste. Here are some options: - Use Greek yogurt instead of mayonnaise for a healthier twist. - Swap Dijon mustard for yellow mustard if you prefer a milder flavor. - Try adding a sprinkle of smoked paprika for a nice, smoky taste. - If you want a kick, mix in a dash of hot sauce. Feel free to experiment with these options. This will help you find the perfect flavor balance for your Cranberry Deviled Eggs. {{ingredient_image_1}} To start, place six large eggs in a pot. Cover them with cold water. Turn the heat to medium-high and bring the water to a boil. Once it boils, cover the pot. Remove it from the heat and let the eggs sit for 12 minutes. This method helps to cook the eggs evenly. After 12 minutes, move the eggs to a bowl of ice water. Let them cool for about 5 minutes. This cooling step makes peeling easier. Now, peel the cooled eggs. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Use a fork to mash the yolks until they are crumbly. Then, add 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and 1 tablespoon of cranberry sauce. Sprinkle in salt and pepper to taste. Mix everything until it is smooth and creamy. For a fun twist, add 1 tablespoon of finely chopped fresh chives. Next, take the egg whites and fill them with the yolk mixture. You can use a piping bag or a zip-top bag with a corner cut off for this. This gives a pretty shape. After filling, garnish each egg with crumbled feta cheese if you like. For a festive touch, place a whole cranberry or a small dollop of extra cranberry sauce on top. Chill the deviled eggs in the fridge for about 30 minutes. This waiting time allows the flavors to mingle beautifully. To make perfect hard-boiled eggs, start with fresh eggs. Place them in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water boils, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes. This method helps the yolks stay bright yellow. After 12 minutes, cool the eggs in ice water for about 5 minutes. This makes peeling easier. For a stunning presentation, arrange the deviled eggs on a decorative platter. Use a colorful plate to make them pop. Garnish with extra chopped chives for a fresh touch. You can also add whole cranberries or small dollops of cranberry sauce on top for contrast. This adds a festive look, perfect for any gathering. You can prepare these deviled eggs ahead of time. Make the filling and store it in the fridge. Keep the egg whites separate until you're ready to serve. This keeps them fresh and prevents sogginess. When you're ready, fill the whites with the mix. Chill them for 30 minutes before serving for the best flavor. Pro Tips Perfectly Hard-Boiled Eggs: To ensure easy peeling, use eggs that are at least a week old. Fresh eggs can be harder to peel after boiling. Customize Your Filling: Feel free to add other ingredients like avocado or sriracha to the yolk mixture for a twist on flavor! Chill for Flavor: Allow the deviled eggs to chill in the refrigerator for at least 30 minutes before serving. This enhances the flavors and makes them more refreshing. Garnish with Style: Use fresh herbs like dill or parsley, or even a sprinkle of paprika for added color and flavor on top of your deviled eggs. {{image_2}} You can easily change up cranberry deviled eggs. Start with the base recipe and add your favorite flavors. Want a spicy kick? Mix in a dash of hot sauce. For a smoky flavor, use smoked paprika. You can also try different types of mustard, like whole grain or spicy brown. Each change makes a unique taste. Using spices and herbs can brighten your deviled eggs. Here are some great options: - Fresh dill: Adds a light, fresh taste. - Cilantro: Gives a bold flavor twist. - Garlic powder: Adds a nice depth. - Cracked black pepper: Boosts the overall flavor. Experiment with these to find the mix you love best. You can make cranberry deviled eggs fit many diets. For a vegan option, replace eggs with silken tofu. Use vegan mayo instead of regular mayo. For gluten-free, check labels on all ingredients. With these swaps, everyone can enjoy this tasty treat. To keep leftover cranberry deviled eggs fresh, first cover them tightly. You can use plastic wrap or an airtight container. This prevents air from drying them out. Store the eggs in the fridge. They taste best when eaten cold. Leftover deviled eggs will last about three to four days in the fridge. To keep them fresh, avoid adding the garnish until you are ready to serve. This way, the eggs stay looking nice and taste great. If you notice any odd smell or change in color, it’s best to throw them away. Yes, you can make Cranberry Deviled Eggs ahead. Prepare them up to a day before your event. Just store them in the fridge. Keep them in a covered container to stay fresh. Chilling helps the flavors blend nicely. To stop yolks from turning green, avoid overcooking the eggs. Cook them for exactly 12 minutes after boiling. Then, place them in ice water right away. This cools the eggs quickly and stops further cooking. You can use Greek yogurt as a substitute for mayonnaise. It adds creaminess and protein. You could also try avocado for a rich, healthy twist. Both options keep the deviled eggs tasty and lighter. Fresh cranberries can be used, but they need some prep. Cook them down with sugar and water until soft. This will make a sauce-like texture. Fresh cranberries add a nice tartness, but ensure to sweeten them to balance flavors. Cranberry deviled eggs are fun to make and enjoy. We covered ingredients, steps, tips, and variations to help you create your own. Customize flavors, try new twists, and keep ideas for storage in mind. Remember, you can make these ahead and share them with friends. With simple swaps, everyone can enjoy them, no matter their diet. So, get ready to impress your guests with this tasty treat!$

Cranberry Deviled Eggs

A festive twist on classic deviled eggs with cranberry and chives.

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Prep Time 15

Cook Time 12

Total Time 1

Course Appetizer

Cuisine American

Servings 12

Calories 80 kcal

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon cranberry sauce
1 tablespoon fresh chives, finely chopped
to taste salt and pepper
1 tablespoon crumbled feta cheese (optional)
as needed whole cranberries or additional cranberry sauce for garnish

Instructions

Begin by hard boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
After 12 minutes, carefully transfer the eggs to a bowl of ice water to cool for about 5 minutes. This helps in easy peeling.
Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
Mash the yolks with a fork, then add mayonnaise, Dijon mustard, cranberry sauce, chopped chives, and salt and pepper. Mix until smooth and creamy.
Spoon or pipe the filling back into the egg whites using a piping bag or a zip-top bag with a corner snipped off for decorative flair.
Top each filled egg with a sprinkle of crumbled feta cheese (if using) and a half a cranberry or a small dollop of additional cranberry sauce for garnish.
Chill the deviled eggs in the refrigerator for about 30 minutes before serving for the best flavor.

Notes

Arrange the deviled eggs on a decorative platter, garnished with extra chives for a vibrant touch.

Keyword appetizer, cranberry, deviled eggs, holiday