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

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

Scale

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

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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