Print

Festive Cranberry Jalapeño Deviled Eggs: Easy Holiday Appetizer

cranberry jalapeño deviled eggs - featured image
Print Recipe

These deviled eggs combine creamy yolk filling with tart cranberry sauce and fresh jalapeño heat for a sweet-spicy holiday appetizer that disappears before the main course. A perfect blend of creamy, tangy, spicy, and sweet flavors.

Ingredients

Scale
  • 12 large eggs (at least a week old for easier peeling)
  • Ice water bath (for cooling eggs)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (freshly ground preferred)
  • 1/2 cup whole-berry cranberry sauce, divided (1/4 cup for filling, 1/4 cup for topping)
  • 1 small jalapeño, seeded and finely diced
  • 1 tablespoon fresh jalapeño, thinly sliced into rings (optional, for garnish)
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat (8-10 minutes). Turn off heat, cover, and let sit for exactly 12 minutes. Meanwhile, prepare an ice water bath. Transfer eggs to ice bath using a slotted spoon and cool completely, about 5 minutes.
  2. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll between palms to loosen. Start peeling from the wider end. Run under cold water while peeling to remove stubborn shell pieces.
  3. Slice and remove yolks: Slice each peeled egg in half lengthwise. Gently pop out yolks into a medium mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  4. Make the filling: Mash egg yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy, about 1 minute. Fold in 1/4 cup cranberry sauce and finely diced jalapeño. Stir just until combined, leaving pockets of cranberry throughout. Taste and adjust seasoning if needed.
  5. Fill the eggs: Using a small spoon or piping bag, divide filling evenly among the 24 egg white halves (about 1 heaping teaspoon each). If piping, fill bag, snip corner, and pipe in a circular motion from outside edge. If spooning, dollop and give a small swirl.
  6. Add toppings: Spoon about 1/2 teaspoon of remaining cranberry sauce onto the center of each filled egg. Top with jalapeño rings if desired. Sprinkle with fresh parsley or cilantro. Serve immediately or refrigerate until ready.

Notes

Use eggs at least a week old for easier peeling. For less heat, remove all seeds and membranes from jalapeño. For more heat, leave some seeds in. Make ahead: boil and peel eggs day before, then fill and assemble day of serving. Add cranberry topping just before serving to prevent bleeding. Let eggs sit at room temperature 15 minutes before serving for best flavor. Don’t freeze deviled eggs.

Nutrition

Keywords: deviled eggs, cranberry, jalapeño, holiday appetizer, Thanksgiving, Christmas, easy appetizer, sweet and spicy

Find it online: https://junomeals.com/festive-cranberry-jalape-n-o-deviled-eggs-easy-holiday-appetizer/