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Best Easy Cranberry Jalapeño Deviled Eggs

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These crowd-pleasing cranberry jalapeño deviled eggs are a festive, flavorful upgrade to a classic appetizer. The creamy, tangy filling is blended with whole-berry cranberry sauce and fresh jalapeño for a perfect balance of sweet and spicy.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1 teaspoon salt (for the boiling water)
  • 1 tablespoon white vinegar
  • 1/3 cup whole-berry cranberry sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1–2 tablespoons finely minced jalapeño (seeds removed for less heat)
  • 1 teaspoon pickle juice or apple cider vinegar
  • Salt and black pepper to taste
  • 1–2 tablespoons finely diced jalapeño (for garnish)
  • 1–2 tablespoons fresh cranberries, thinly sliced or finely chopped (for garnish)
  • Optional: fresh cilantro or parsley leaves for garnish
  • Optional: a pinch of smoked paprika for garnish

Instructions

  1. Hard-Boil the Eggs: Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Add salt and vinegar. Bring to a full rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes. Prepare a large bowl of ice water.
  2. Shock and Peel: Transfer eggs immediately to the ice water bath. Let sit for at least 5 minutes. Gently tap each egg to crack the shell, then peel under cold running water. Pat dry.
  3. Slice and Separate: Slice each egg in half lengthwise. Pop yolks into a small mixing bowl. Arrange egg whites on a serving platter, cut-side up.
  4. Make the Filling: Mash yolks with a fork until fine crumbs. Add cranberry sauce, mayonnaise, Dijon mustard, minced jalapeño, and pickle juice. Mix until smooth. Season with salt and pepper to taste.
  5. Fill the Eggs: Spoon filling into a piping bag or zip-top bag. Snip off about 1/2 inch from one corner. Pipe filling into each egg white, mounding slightly.
  6. Garnish and Chill: Top each deviled egg with diced jalapeño and a slice of fresh cranberry. Add optional cilantro or paprika. Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

For easier peeling, use eggs that are a week or two old. The filling can be made a day ahead. Add fresh garnish just before serving. These taste even better the next day.

Nutrition

Keywords: deviled eggs, cranberry, jalapeño, holiday appetizer, Thanksgiving, Christmas, easy appetizer

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