Harvest Cranberry Deviled Eggs
Harvest Cranberry Deviled Eggs are a festive twist on a classic appetizer, perfect for holiday gatherings. These delightful bites feature creamy yolk filling enriched with softened cream cheese and tart cranberries, creating an unforgettable flavor experience. Topped with fresh chives for a pop of color, these deviled eggs are sure to impress your friends and family this season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings (24 deviled egg halves) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 cup fresh cranberries, chopped
- 2 tbsp chives or green onions, finely chopped (for garnish)
Instructions
- 1. Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Boil for 10 minutes.
- 2. Cool and Peel: Transfer eggs to an ice bath to cool completely before peeling.
- 3. Mash the Yolks: Slice eggs in half lengthwise, remove yolks, and mash in a mixing bowl.
- 4. Mix Filling: Combine mashed yolks with cream cheese, mayonnaise, Dijon mustard, and cranberries until smooth.
- 5. Fill Egg Whites: Generously fill each egg white half with the yolk mixture using a spoon or piping bag.
- 6. Garnish: Top with chopped chives or green onions before serving.
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: For added flavor, consider incorporating spices like smoked paprika or swapping cranberries for other fruits. Ensure eggs are at room temperature before boiling for easier peeling.