Description
A delightful twist on traditional deviled eggs, featuring a creamy filling with cranberry pepper jelly for a sweet and spicy flavor.
Ingredients
Scale
- 6 large eggs
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons cranberry pepper jelly
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Begin by hard boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes.
- Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
- To the bowl with the yolks, add the softened cream cheese, mayonnaise, cranberry pepper jelly, Dijon mustard, salt, and pepper. Use a fork to mash and mix the ingredients until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. For a decorative touch, you can use a piping bag fitted with a star tip.
- Garnish each deviled egg with a sprinkle of chopped fresh chives for added color and flavor.
- Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Adjust the amount of cranberry pepper jelly to taste based on your preference for sweetness and heat.
- These deviled eggs can be made a few hours ahead of time and kept in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 100
- Sugar: 1g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg