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Best Easy Cranberry Jalapeño Deviled Eggs Recipe

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These Quick Cranberry Jalapeño Deviled Eggs are a festive, flavor-packed twist on the classic appetizer. Tangy cranberry sauce and fresh jalapeño heat elevate the creamy yolk filling for a crowd-pleasing dish perfect for any occasion.

Ingredients

Scale
  • 6 large eggs (room temperature preferred)
  • 3 tablespoons mayonnaise (full-fat recommended)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons whole-berry cranberry sauce (jellied preferred, mashed if needed)
  • 1 small jalapeño (seeded and finely minced)
  • Salt and black pepper to taste
  • 1 to 2 teaspoons whole-berry cranberry sauce (for garnish)
  • Thin slices of fresh jalapeño (optional, for garnish)
  • Fresh parsley or cilantro leaves (for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, turn off heat, and let sit for exactly 10 minutes. Meanwhile, prepare an ice water bath.
  2. Shock the eggs: Transfer eggs immediately to the ice water bath and let sit for at least 5 minutes to stop cooking and ease peeling.
  3. Peel the eggs: Gently crack shells all over by rolling on the counter, starting from the wider end. Rinse off any shell bits under cool running water.
  4. Halve the eggs: Slice each egg lengthwise with a sharp knife, wiping the blade clean between cuts. Gently pop out yolks into a medium mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  5. Mash the yolks: Using a fork, mash yolks until they resemble fine crumbs, about 30 seconds.
  6. Add wet ingredients: Add mayonnaise, Dijon mustard, and cranberry sauce to the mashed yolks. Stir until smooth and creamy, with small flecks of cranberry visible. Adjust thickness with extra mayonnaise or a pinch of breadcrumbs if needed.
  7. Add jalapeño: Fold in the minced jalapeño. Taste and season with salt and pepper, seasoning slightly more aggressively as flavors will mellow when chilled.
  8. Fill the egg whites: Spoon or pipe the filling into each egg white half, dividing evenly. For piping, transfer filling to a small zip-top bag, snip off one corner, and pipe.
  9. Garnish and serve: Top each deviled egg with a tiny dollop of cranberry sauce, a thin slice of jalapeño (if desired), and a small herb leaf. Sprinkle with flaky sea salt right before serving.

Notes

For best results, use older eggs for easier peeling. If cranberry sauce is loose, drain excess liquid before adding. Taste jalapeño before adding to adjust heat. Filling can be prepared up to 24 hours in advance; store whites and filling separately. Assemble just before serving. Do not freeze.

Nutrition

Keywords: deviled eggs, cranberry, jalapeño, Thanksgiving, Christmas, appetizer, easy, quick, holiday, gluten-free, dairy-free, keto-friendly

Find it online: https://gleamgulp.com/best-easy-cranberry-jalape-n-o-deviled-eggs-recipe/