A festive twist on a classic appetizer — these Cranberry Topped Deviled Eggs blend creamy, savory yolks with the sweet-tart pop of cranberry sauce for a dish your holiday guests will love.
🕒 Prep Time: 10 minutes
🕒 Cook Time: 10 minutes
🕒 Total Time: 20 minutes
🍴 Servings: 6
Ingredients
- 6 hard-cooked eggs, peeled
- 2 tablespoons mayonnaise
- 1/2 teaspoon ground mustard (McCormick® recommended)
- 1/4 teaspoon rubbed sage (McCormick® recommended)
- 1/8 teaspoon salt
- 2 tablespoons whole berry cranberry sauce
- Optional: extra cranberry sauce for topping
Step-by-Step Instructions
Step 1:
Slice the hard-cooked eggs lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and mash them with a fork until smooth.
Step 2:
Add the mayonnaise, ground mustard, rubbed sage, and salt to the yolks. Stir until smooth and creamy.
Step 3:
Gently fold in the cranberry sauce until just combined. You want streaks of cranberry for a beautiful marbled effect.
Step 4:
Spoon or pipe the yolk mixture back into the egg white halves. If desired, top with an extra dollop of cranberry sauce for a festive look.
Step 5:
Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy.
Pro Tips
- Perfect Hard-Boiled Eggs: For easy peeling, use eggs that are about a week old and cool them in ice water immediately after boiling.
- Make Ahead: You can prepare the filling a day in advance. Store the yolk mixture and egg whites separately, then fill just before serving.
- Creative Garnish: Add a small sprig of rosemary or a few fresh cranberries on top for holiday presentation.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 2 egg halves | 120 | 6g | 3g | 9g | 0g | 2g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Serving Suggestions and Pairings
- Holiday Appetizer Board: Pair these cranberry deviled eggs with cheese cubes, roasted nuts, and cured meats for a festive platter.
- Thanksgiving Side: Serve alongside turkey and stuffing for a fun twist on traditional flavors.
- Brunch Option: Add them to a brunch spread with croissants, fruit salad, and mimosas for a colorful, elegant touch.
FAQs
Can I use leftover cranberry sauce from Thanksgiving?
Absolutely! This recipe is a perfect way to repurpose leftover cranberry sauce and give it new life.
Can I make these deviled eggs ahead of time?
Yes. Prepare the eggs and filling separately, refrigerate overnight, and assemble just before serving for the best texture.
What can I use instead of mayonnaise?
You can substitute Greek yogurt or sour cream for a lighter, tangier filling.
How long do deviled eggs last in the refrigerator?
Store them in an airtight container for up to 2 days for the best flavor and freshness.
Cranberry Topped Deviled Eggs for Thanksgiving
- Total Time: 10m
- Yield: 12 halves 1x
Description
A festive twist on a classic, these cranberry topped deviled eggs blend creamy filling with sweet-tart cranberry sauce—perfect for Thanksgiving or Friendsgiving.
Ingredients
6 hard-cooked eggs, peeled
2 tablespoons mayonnaise
1/2 teaspoon ground mustard
1/4 teaspoon rubbed sage
1/8 teaspoon salt
2 tablespoons whole berry cranberry sauce
Instructions
1. Slice eggs in half lengthwise. Remove yolks and place in a bowl.
2. Mash yolks with a fork or masher.
3. Add mayonnaise, mustard, sage, and salt. Mix until smooth.
4. Fold in cranberry sauce gently.
5. Spoon mixture into egg white halves.
6. Top with extra cranberry sauce if desired.
7. Chill at least 1 hour before serving.
Notes
Use Greek yogurt instead of mayo for a lighter version.
Try goat cheese or crispy bacon as flavor add-ins.
Can be made up to 24 hours in advance.
- Prep Time: 10m
- Cook Time: 0m
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 60
- Sugar: 1g
- Sodium: 95mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg
