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Cranberry Deviled Eggs

Delicious Cranberry Deviled Eggs Recipe for Holiday Gatherings

These Cranberry Deviled Eggs are a delightful twist on the classic appetizer, perfect for festive gatherings.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 egg halves
Course: Lunch Recipes
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 pieces hard-cooked eggs peeled
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Ground Mustard McCormick®
  • 1/4 teaspoon Rubbed Sage McCormick®
  • 1/8 teaspoon salt
  • 2 tablespoons whole berry cranberry sauce

Equipment

  • mixing bowl
  • potato masher

Method
 

  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, mustard, sage and salt until smooth and creamy. Gently stir in cranberry sauce.
  3. Spoon yolk mixture into egg white halves. Top with additional cranberry sauce, if desired.
  4. Refrigerate for 1 hour or until ready to serve.

Nutrition

Serving: 1egg halfCalories: 70kcalCarbohydrates: 1gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 130mgPotassium: 55mgSugar: 1gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Feel free to add diced jalapeños for some heat or swap mayo for Greek yogurt for a tangier flavor.

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