Description
A festive and delightful twist on the classic deviled eggs recipe, featuring the tangy sweetness of dried cranberries and the crunch of nuts.
Ingredients
Scale
- 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
Instructions
- 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 for very large eggs).
- While 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 is crucial for easy peeling and vibrant yolks.
- Once chilled, gently crack and peel each egg all over under cool running water to remove shells easily. Discard shells.
- Carefully slice each peeled egg in half lengthwise. Scoop all yolks into a medium mixing bowl, keeping egg white halves intact on a serving platter.
- 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.
- Stir in the finely chopped dried cranberries, diced celery, chopped toasted pecans or walnuts, and minced fresh chives. Mix gently until all ingredients are evenly distributed throughout the creamy yolk mixture.
- 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 each deviled egg with remaining fresh chives, parsley/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, or preferably 1-2 hours, before serving. Chilling allows flavors to meld and firms the filling.
Notes
- Using room temperature eggs can make peeling easier.
- Feel free to adjust the amount of cranberries based on personal preference.
- These deviled eggs can be made up to a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg