Name: Harvest Cranberry Deviled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 12 large eggs; 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; A few sprigs of fresh parsley or dill, finely chopped (optional, for garnish); Extra whole dried cranberries, for elegant garnishing

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Introduction to Harvest Cranberry Deviled Eggs

As a passionate home cook, I’m always on the lookout for festive appetizers that not only please the palate but also catch the eye. That’s exactly why I adore these Harvest Cranberry Deviled Eggs! They bring a delightful twist to the classic recipe, infusing it with the sweet and tangy flavor of cranberries. Perfect for holiday gatherings or just a busy weeknight, these deviled eggs can be whipped up in no time. Plus, they’re sure to be a talking point at any table, making your kitchen adventures even more rewarding.

Why You’ll Love This Harvest Cranberry Deviled Eggs

These Harvest Cranberry Deviled Eggs are a true game-changer! They’re incredibly easy to prepare, making them a perfect choice for busy moms and professionals. The blend of tangy sweetness from the cranberries and the crunch of nuts transforms a beloved classic into something extraordinary. Your family and guests will be buzzing with delight, impressed by your culinary creativity, all while you spend minimal time in the kitchen. Win-win!

Ingredients for Harvest Cranberry Deviled Eggs

To create these delightful Harvest Cranberry Deviled Eggs, you’ll need a few key ingredients. Start with large eggs, which form the base of this classic dish. Good quality mayonnaise adds creaminess, while Dijon mustard gives a lovely kick. Apple cider vinegar is perfect for a touch of tartness, and fine sea salt elevates the flavors.

Don’t forget the stars of the show: finely chopped dried cranberries for sweetness and diced celery for crunch. Toasted pecans or walnuts offer a nutty depth. Fresh chives bring a burst of color and flavor. Exact quantities are available at the bottom of the article for easy printing!

12 large eggs
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
A few sprigs of fresh parsley or dill, finely chopped (optional, for garnish)
Extra whole dried cranberries, for elegant garnishing

How to Make Harvest Cranberry Deviled Eggs

Step 1: Boil the Eggs

Start by placing 12 large eggs in a single layer in a large saucepan. It’s important to cover them with cold water, ensuring the water level is at least an inch above the eggs.

Bring the water to a rapid boil over high heat. Once it reaches a rolling boil, take it off the heat immediately. Cover the saucepan tightly and let the eggs sit for about 12 minutes. If you have larger eggs, give them an extra minute.

Step 2: Chill in Ice Water

While the eggs are resting, prepare a large bowl filled with ice water. This part is essential—cooling the eggs quickly helps with peeling later on.

After 12 minutes, gently transfer the eggs into the ice bath. Let them cool completely for 10 to 15 minutes. This ice bath helps lock in that vibrant yolk color and makes peeling way easier!

Step 3: Peel and Prepare Egg Whites

Once the eggs are chilled, it’s time to peel them. I like to do this under cool running water; it helps loosen the shells and reduces any frustration. Repeat this for all eggs, discarding the shells after peeling.

Now comes the fun part! Carefully slice each peeled egg in half, lengthwise. Scoop out the yolks and place them in a medium mixing bowl. Make sure to keep those beautiful egg white halves intact on your serving platter—they’re the canvas for our delicious filling!

Step 4: Make the Filling

Next, let’s whip up that flavorful filling! Start by mashing the egg yolks thoroughly until they’re smooth. Then, add in ½ cup of good quality mayonnaise, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Sprinkle with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly ground black pepper.

Mix everything together until it’s perfectly smooth, creamy, and a delightful hue. Don’t forget to taste it! Adjust the seasoning with more salt or pepper if needed.

Now, let’s add the fun ingredients. Stir in your chopped dried cranberries, diced celery, and chopped toasted pecans or walnuts. And don’t leave out 2 tablespoons of minced fresh chives; they add a wonderful freshness!

Step 5: Assemble the Deviled Eggs

It’s finally time to assemble our Harvest Cranberry Deviled Eggs! You can use a piping bag fitted with a star tip for a polished look. Alternatively, simply spoon a generous mound of the creamy filling into each egg white half for a more rustic vibe.

No matter how you choose to fill them, make sure they look lovely! Garnish each deviled egg with some extra fresh chives, parsley, or dill for a pop of color. You might also want to add a whole dried cranberry on top for that elegant touch.

Once they’re all dressed up, cover the platter loosely and let the eggs chill in the refrigerator for at least 30 minutes. I recommend giving them 1 to 2 hours so that those flavors can meld beautifully.

Tips for Success

For easier peeling, use room temperature eggs.
Gently crack the eggshell all over before peeling to help it come off in larger pieces.
Try swapping in flavored mayonnaise for a unique twist.
Mix in different nuts like almonds or pecans for a change.
Add spices like paprika or cayenne for added flavor.

Equipment Needed for Harvest Cranberry Deviled Eggs

Large saucepan for boiling eggs
Mixing bowls for mashing yolks and combining ingredients
Kitchen knife for slicing eggs
Piping bag with star tip or a simple spoon for filling
Ice bath setup (large bowl and ice)

Variations on Harvest Cranberry Deviled Eggs

Experiment with different nuts like almonds or pine nuts for a unique crunch.
Make them gluten-free by ensuring your mayonnaise and other ingredients are certified gluten-free.
Add a pinch of smoked paprika or cayenne for a spicy kick.
Swap in fresh herbs like dill or basil for a refreshing twist.

Serving Suggestions

Pair these Harvest Cranberry Deviled Eggs with a crisp green salad for a refreshing contrast.
Serve alongside a festive cheese platter to delight your guests’ taste buds.
Offer light sparkling beverages or a holiday punch to enhance the festive atmosphere.
Arrange on a decorative platter for an eye-catching presentation at gatherings.

FAQs about Harvest Cranberry Deviled Eggs

If you’re curious about these delectable Harvest Cranberry Deviled Eggs, here are some common questions I often encounter:

Can I make these deviled eggs ahead of time? Absolutely! You can prepare them up to a day in advance for convenience; just keep them covered in the fridge.

How do I store leftover deviled eggs? Store any leftovers in an airtight container in the fridge for up to 3 days. They still taste great!

What’s the best way to serve them? Garnish with extra herbs or whole dried cranberries for a festive presentation that’ll wow your guests!

Final Thoughts

Creating these Harvest Cranberry Deviled Eggs has been a joyful culinary adventure for me, and I hope it will be for you too! The sweet and tangy cranberry twist adds a festive flair that’s perfect for gatherings, making them not just another appetizer but a delightful centerpiece.

Every bite is a reminder of the time well spent in the kitchen, crafting flavors that bring family and friends together. So, roll up your sleeves, gather your ingredients, and dive into this easy yet impressive recipe. Your loved ones will appreciate the effort—and you’ll bask in the joy of sharing a festive treat!