Description
Festive deviled eggs filled with a creamy yolk mixture enhanced by cranberry pepper jelly add a sweet-tangy pop to any gathering.
Ingredients
Scale
- 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