I love the sweet-tangy pop that cranberry pepper jelly brings to classic deviled eggs — it brightens each bite and looks festive on a platter. I’ve made these for holiday parties and weeknight snacks; they come together quickly and always disappear first. Try pairing them with simple crackers or a cheese board for an easy crowd-pleaser: pepper jelly cream cheese bites inspired me when I first tested this combo.
Why Make This Recipe
- Bold sweet-and-spicy flavor: cranberry pepper jelly adds fruity heat that balances rich yolk and cream cheese filling.
- Fast and convenient: from stovetop to platter in about an hour, including chilling time.
- Great for gatherings: elegant-looking appetizer that scales well for parties and holidays.
- Make-ahead friendly: you can boil eggs and prepare filling a few hours ahead to reduce day-of stress.
- Personal insight: I love this recipe because the jelly turns ordinary deviled eggs into something festive without extra fuss; it feels special with minimal effort. Also see a similar creamy spread idea with cranberry cream cheese spread.
Recipe Overview
- Prep time: 20 minutes (plus chilling)
- Cook time: 12 minutes simmer + 10 minutes cooling
- Total time: ~45 minutes (including 30 minutes chilling)
- Servings: 12 people (24 halves)
- Difficulty: Easy
- Method: Hard-boil eggs, cool in ice bath, mix yolks with cream cheese and cranberry pepper jelly, pipe or spoon into whites, chill and serve.
My Experience Making This Recipe
I tested this twice to dial the jelly ratio so the filling wasn’t too sweet or too runny. The discovery: 1/3 cup jelly with 8 ounces cream cheese gives a smooth, spreadable texture that pipes well but still tastes bright. I also learned that chilling the assembled eggs at least 30 minutes improves flavor and firmness.
How to Make Cranberry Pepper Jelly Cream Cheese Deviled Eggs
Ingredients:
- 12 large eggs
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup (80 g) cranberry pepper jelly, plus extra for topping
- 2 tbsp mayonnaise (optional for silkiness)
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp finely chopped chives for garnish
- Optional: chopped pecans or fried shallots for crunch
Equipment: medium saucepan, bowl for ice bath, mixing bowl, fine mesh sieve (optional), rubber spatula, piping bag with star tip or small spoon.
Steps:
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a rolling boil over medium-high heat.
- Once boiling, turn off heat, cover, and let eggs sit for 10–12 minutes for hard-cooked yolks. Immediately transfer eggs to an ice bath and chill 10 minutes to stop cooking.
- Peel eggs under running water to help remove shells cleanly. Halve eggs lengthwise and gently remove yolks into a mixing bowl.
- Mash yolks with cream cheese, cranberry pepper jelly, mayonnaise, and Dijon until smooth. For extra-smooth filling, push the mixture through a fine mesh sieve, then adjust seasoning with salt and pepper.
- Transfer filling to a piping bag fitted with a medium star tip and fill egg white halves, or spoon into halves neatly. Top each with a small dot of extra jelly and sprinkle with chives and optional pecans. Chill at least 30 minutes before serving.
Expert Tips for Success
- Use room-temperature cream cheese so the filling blends smoothly; cold cream cheese makes lumps and requires extra mixing. Also try the piping approach described in this pinwheel technique for neat presentation.
- Choose slightly older eggs (7–10 days old) for easier peeling; very fresh eggs cling to shells more tightly.
- If the filling is too stiff, loosen with 1 teaspoon of milk or extra mayonnaise; if too soft, add 1–2 tbsp more mashed yolk or chill the mixture 15 minutes.
- Use a small star tip for classic appearance or a round tip for modern, smooth dollops; piping delivers uniform portions and prettier plating.
- Taste the jelly before adding — some brands are sweeter or hotter. Start with 1/4 cup if very sweet, then increase to 1/3 cup as needed.
How to Serve Cranberry Pepper Jelly Cream Cheese Deviled Eggs
- Arrange on a chilled platter in concentric circles and garnish with additional chives and finely chopped pecans for texture. Also pair these with a simple holiday appetizer lineup for a festive spread.
- Serve alongside a cheese board, crackers, and pickles to balance sweet and savory flavors.
- Offer toothpicks or small forks for finger-food style at cocktail parties.
- For brunch, place on mixed greens with a light vinaigrette to turn them into a plated starter.
Storage and Reheating Guide
- Refrigerator: Store assembled deviled eggs in a single layer covered tightly with plastic wrap or in an airtight container for up to 48 hours. Keep chilled at 40°F (4°C) or below.
- Unassembled components: Hard-boiled eggs (peeled) keep 3–5 days refrigerated; yolk filling stored separately in an airtight container keeps 2–3 days. Assemble within 24 hours for best texture.
- Freezing: Avoid freezing assembled deviled eggs — freezing alters egg white texture and cream cheese can separate. You can freeze the yolk mixture (without cream cheese is better) for up to 1 month, thaw overnight in the fridge and remix with fresh cream cheese before serving.
- Reheating: These are served cold; do not reheat. If the filling stiffens after chilling, let stand 10 minutes at room temperature and stir gently before piping.
Recipe Variations
- Gluten-free: Naturally gluten-free as written — double-check jelly labels for additives.
- Dairy-free: Use a plant-based cream cheese (15–20% softer) and increase mayonnaise slightly for texture; note flavor will be milder.
- Spicy swap: Mix in 1 tsp Sriracha or a pinch of cayenne for more heat without losing the cranberry note.
- Smoky/seafood version: Fold 2 oz finely chopped smoked salmon into the yolk mixture and reduce jelly to 2 tbsp for a savory twist.
Nutritional Highlights
- Good source of protein from eggs — roughly 6–7 g protein per half egg depending on yolk size.
- Moderate fat from cream cheese; consider reduced-fat cream cheese for lower calories if desired.
- Allergen information: contains eggs and dairy; optional pecans add tree-nut allergen. Recommend portioning 1–2 halves per person when serving as part of a larger spread.
Troubleshooting Common Issues
- Filling too runny: Chill the mixture 15–20 minutes or add more mashed yolk/cream cheese in 1 tbsp increments until desired consistency.
- Eggs hard to peel: Use older eggs, shock in an ice bath immediately, and peel under running water to ease shell removal. Adding 1 tsp baking soda to the boiling water can help the shells separate.
- Too sweet from jelly: Reduce jelly to 2–3 tablespoons and add more mustard or a squeeze of lemon to brighten and balance sweetness.
Frequently Asked Questions
Q: Can I make these completely ahead of time?
A: You can hard-boil the eggs and prepare the yolk filling up to 24 hours in advance, stored separately in airtight containers. Assemble deviled eggs no more than 24 hours before serving to keep whites firm and filling fresh; assembled eggs stored in the fridge are best within 48 hours.
Q: How do I prevent the green ring around the yolk?
A: The green or gray ring forms when eggs are overcooked. Use the gentle method: bring to a boil, then remove from heat and cover, letting eggs sit 10–12 minutes. Immediately place eggs in an ice bath to stop cooking and prevent the green ring.
Q: Can I use low-fat cream cheese or Greek yogurt?
A: Low-fat cream cheese works but may be slightly less creamy; Greek yogurt will make the filling tangier and thinner — use less yogurt and more mashed yolk or chill the mix to firm it up. Adjust seasoning as needed.
Q: What size piping tip should I use for filling?
A: A medium star tip (Wilton 1M or 4B) produces classic ridged rosettes, while a round tip (about 1/4-inch opening) yields smooth, modern dollops. If you don’t have tips, cut a 1/2-inch corner off a plastic bag for a quick disposable piping bag.
Conclusion
If you want another pepper-jelly deviled egg twist, check this Southern Red Pepper Jelly Deviled Eggs recipe for inspiration: Southern Red Pepper Jelly Deviled Eggs.
Print
Cranberry Pepper Jelly Cream Cheese Deviled Eggs
- Total Time: 45 minutes
- Yield: 12 servings (24 halves) 1x
- Diet: Vegetarian
Description
Festive deviled eggs filled with a creamy yolk mixture enhanced by cranberry pepper jelly add a sweet-tangy pop to any gathering.
Ingredients
- 12 large eggs
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup (80 g) cranberry pepper jelly, plus extra for topping
- 2 tbsp mayonnaise (optional for silkiness)
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp finely chopped chives for garnish
- Optional: chopped pecans or fried shallots for crunch
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a rolling boil over medium-high heat.
- Once boiling, turn off heat, cover, and let eggs sit for 10–12 minutes for hard-cooked yolks. Immediately transfer eggs to an ice bath and chill for 10 minutes.
- Peel eggs under running water. Halve eggs lengthwise and gently remove yolks into a mixing bowl.
- Mash yolks with cream cheese, cranberry pepper jelly, mayonnaise, and Dijon until smooth. Push the mixture through a fine mesh sieve for extra smoothness. Adjust seasoning with salt and pepper.
- Transfer filling to a piping bag fitted with a medium star tip and fill egg white halves, or spoon into halves neatly.
- Top each with a small dot of extra jelly and sprinkle with chives and optional pecans. Chill for at least 30 minutes before serving.
Notes
Use older eggs for easier peeling. Chill the filling to improve texture, and adjust seasoning based on jelly sweetness.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Hard-boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg