Harvest Cranberry Deviled Eggs

Oh wow, you guys, have you ever tried deviled eggs with a sweet twist? I made these Harvest Cranberry Deviled Eggs the other day, and oh my goodness, they were a total hit. They’re kinda fancy but still super easy.

I just love how the tart cranberries pop with the creamy yolks. It’s like a little holiday party in your mouth. Seriously, I can’t wait to make them again.

So hey, if you want something fun and yummy for your next get-together, you gotta try these. Trust me, your friends will be all like, “Omg, what is this magic?”

Why You’ll Love This Recipe

• A Unique Holiday Twist: The addition of cranberry sauce adds a festive, slightly sweet touch to traditional deviled eggs.
• Quick & Easy: Ready in under 30 minutes with simple ingredients.
• Crowd-Pleaser: A stunning appetizer that’s perfect for parties and gatherings.
• Make-Ahead Friendly: Prep the filling in advance for stress-free entertaining.
• High-Protein & Low-Carb: A delicious and nutritious snack option!

Required Kitchen Tools

To make these Harvest Cranberry Deviled Eggs, you’ll need:

• Large saucepan – For boiling the eggs.
• Mixing bowls – For preparing the filling.
• Fork or masher – To mash the egg yolks.
• Spoon or piping bag – For filling the egg whites neatly.
• Platter – For serving your beautifully garnished deviled eggs.

Ingredients

Here’s what you’ll need to create these delightful deviled eggs:

• 12 large eggs – Hard-boiled and peeled.
• 1/2 cup mayonnaise – Adds creaminess to the filling.
• 2 tablespoons Dijon mustard – Provides a tangy depth of flavor.
• 1 tablespoon apple cider vinegar – Enhances the overall taste with acidity.
• 1/4 teaspoon salt – To balance flavors.
• 1/4 teaspoon black pepper – For a mild kick.
• 1 tablespoon finely chopped fresh chives – Adds a mild onion-like flavor.
• 1 tablespoon finely chopped fresh parsley – For freshness.
• 2 tablespoons whole cranberry sauce – Provides a festive, slightly sweet touch.
• 1 teaspoon honey – Balances the tangy and savory flavors.
• Smoked paprika – For garnish and a hint of smokiness.
• Fresh parsley leaves – For a beautiful finishing touch.

Variations for Harvest Cranberry Deviled Eggs

• Make it Spicier: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
• Use Greek Yogurt: Swap half of the mayonnaise with Greek yogurt for a lighter version.
• Try Goat Cheese: Replace some of the mayo with softened goat cheese for a tangy, creamy twist.
• Add Bacon: Top each deviled egg with a crispy bacon crumble for extra flavor.
• Use Orange Zest: Add a touch of orange zest to complement the cranberry’s sweetness.

Step-by-Step Instructions

1. Hard-Boil the Eggs

1. Place the eggs in a large saucepan and cover them with water.
2. Bring the water to a boil, then turn off the heat and cover the pan.
3. Let the eggs sit for 12 minutes, then transfer them to an ice bath for 5 minutes.
4. Peel the eggs once cooled completely.

2. Prepare the Filling

1. Slice the eggs in half lengthwise and remove the yolks.
2. Place the yolks in a mixing bowl and mash them with a fork until smooth.
3. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until creamy.
4. Stir in the chopped chives, parsley, cranberry sauce, and honey until well combined.

3. Fill the Egg Whites

1. Spoon or pipe the yolk mixture into the egg white halves.
2. Sprinkle with smoked paprika and garnish with fresh parsley leaves.

4. Serve and Enjoy!

Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.

How to Serve Harvest Cranberry Deviled Eggs

These festive deviled eggs can be served in a variety of ways:

• As an Appetizer: The perfect starter for Thanksgiving, Christmas, or any fall gathering.
• On a Charcuterie Board: Pair with cheeses, nuts, and fresh fruits for an elegant presentation.
• With Holiday Dinners: A great side dish alongside turkey, ham, or roasted vegetables.
• For Meal Prep: Store leftovers in an airtight container for a quick protein-packed snack.

Storing Harvest Cranberry Deviled Eggs

• Refrigeration: Store deviled eggs in an airtight container in the fridge for up to 2 days.
• Make-Ahead: Prepare the filling in advance and store separately. Pipe into the egg whites just before serving.
• Avoid Freezing: Deviled eggs do not freeze well due to the texture of the filling.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	90
Protein	6g
Fat	7g
Carbohydrates	2g
Fiber	0g
Sugar	1g
Sodium	150mg

FAQs for Harvest Cranberry Deviled Eggs

Can I make these deviled eggs ahead of time?

Yes! You can prepare the filling up to 24 hours in advance and store it separately. Pipe the filling into the egg whites right before serving.

Can I use store-bought cranberry sauce?

Absolutely! Whole cranberry sauce works best for texture and flavor balance.

How do I prevent my deviled eggs from getting watery?

Make sure the eggs are completely cool and dry before assembling. If storing, keep them in an airtight container lined with a paper towel.

Can I make this without mayonnaise?

Yes! Substitute mayo with Greek yogurt or mashed avocado for a different but equally delicious twist.