Description
Harvest Cranberry Deviled Eggs combine the classic creamy, tangy filling of deviled eggs with the festive addition of dried cranberries, celery, toasted nuts, and fresh herbs. These elegant and colorful appetizers are perfect for autumn gatherings and holiday celebrations, offering a delightful balance of flavors and textures in every bite.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- ½ cup good quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dried cranberries, finely chopped
- ¼ cup finely diced celery
- ¼ cup finely chopped pecans or walnuts, toasted lightly
- 2 tablespoons fresh chives, finely minced
Garnish
- A few sprigs of fresh parsley or dill, finely chopped (optional)
- Extra whole dried cranberries
Instructions
- Boil the Eggs: Gently place 12 large eggs in a single layer in a large saucepan. Cover eggs with cold water by at least an inch. Bring water to a rapid, rolling boil over high heat, then immediately remove from heat. Cover tightly and let sit for 12 minutes (13 minutes for very large eggs).
- Prepare Ice Bath: While the eggs sit, prepare a large bowl of ice water. After 12 minutes, transfer eggs to the ice bath and cool completely for 10-15 minutes. This step is essential for easy peeling and vibrant yolks.
- Peel the Eggs: Once chilled, gently crack and peel each egg all over under cool running water to remove shells easily. Discard shells.
- Separate and Scoop Yolks: Carefully slice each peeled egg in half lengthwise. Scoop all yolks into a medium mixing bowl, keeping the egg white halves intact on a serving platter.
- Make the Filling: Thoroughly mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until perfectly smooth, light, and creamy. Taste and adjust seasoning as needed.
- Incorporate Mix-ins: Stir in the finely chopped dried cranberries, diced celery, toasted chopped pecans or walnuts, and minced fresh chives. Mix gently until all ingredients are evenly distributed throughout the creamy yolk mixture.
- Fill the Egg Whites: Pipe the filling into each egg white half using a piping bag with a star tip for a polished look or spoon a generous mound of filling into each cavity for a rustic charm. Fill evenly.
- Garnish and Chill: Garnish each deviled egg with remaining fresh chives, parsley or dill, or an extra whole dried cranberry. Lightly dust with black pepper if desired. Arrange on a serving platter, cover loosely, and refrigerate for at least 30 minutes, preferably 1-2 hours, before serving to allow flavors to meld and fill to firm.
Notes
- Use room temperature eggs for easier peeling.
- Substitute mayonnaise with Greek yogurt for a lighter filling.
- Toast nuts lightly to enhance their flavor and crunch.
- Adjust the amount of Dijon mustard and vinegar to taste.
- For a festive presentation, use a piping bag with different decorative tips.
- Best served chilled but remove from fridge 10 minutes before serving for optimal flavor.
- Can be made up to a day ahead and kept covered in the refrigerator.
