Introduction to Harvest Cranberry Deviled Eggs
As the holiday season approaches, it’s time to pull out those cozy recipes that bring warmth and joy to our gatherings. Among my favorites is the delightful Harvest Cranberry Deviled Eggs. This dish is much more than just a traditional appetizer; it’s a beautiful blend of flavors and textures that impresses everyone around the table. Quick to make, yet always a showstopper, these deviled eggs are perfect for busy days when you want to whip up something special without the fuss. Trust me, they’ll leave your loved ones asking for seconds!
Why You’ll Love This Harvest Cranberry Deviled Eggs
These Harvest Cranberry Deviled Eggs are a delightful twist on a classic that everyone adores. You’ll love how easy they are to prepare, making them a time-saver when life gets hectic. Plus, the combination of creamy yolk and tangy cranberries creates a flavor explosion that dances on your taste buds. This simple recipe not only pleases the eye but brings smiles to faces, making every gathering that much sweeter!
Ingredients for Harvest Cranberry Deviled Eggs
Preparing these Harvest Cranberry Deviled Eggs requires just a few simple ingredients, each playing a vital role in creating that perfect balance of flavors.
- Large eggs: The foundation of any deviled egg. Go for the freshest eggs for the best results.
- Good quality mayonnaise: This adds creaminess and richness. You can opt for vegan mayo if you want a plant-based version.
- Dijon mustard: A tangy kick that elevates the filling’s flavor. It brings a delightful depth to your deviled eggs.
- Apple cider vinegar: A splash of acidity to brighten the flavors. It’s like a zing of sunshine in your mouth!
- Fine sea salt: Essential for enhancing all the flavors. Never underestimate its importance; it’s a flavor superhero!
- Freshly ground black pepper: Adds a subtle warmth and is an absolute must for flavor balance.
- Dried cranberries: These are the star of the dish! Their sweet-tart profile contrasts beautifully with the creamy filling.
- Celery: Finely diced for a crunchy texture that adds freshness. It provides that nice, crisp bite.
- Chopped pecans or walnuts: Toasted lightly, they offer a nutty crunch that complements the eggs beautifully.
- Fresh chives: Minced for a touch of herbal goodness. They brighten up the dish with color and flavor.
- Fresh parsley or dill (optional): For a pop of color and added freshness on top. Garnishing never hurts!
- Extra whole dried cranberries: Use these for garnishing. They add an elegant touch to your festive platter.
You can find ingredient quantities and comprehensive details at the end of this article, available for easy printing. Now let’s move on to whipping up this festive treat!
How to Make Harvest Cranberry Deviled Eggs
Now that we’ve gathered our ingredients, it’s time to dive into the fun part—preparing these delightful Harvest Cranberry Deviled Eggs. Follow these steps closely, and you’ll have a dish that not only looks gorgeous but also tastes heavenly.
Step 1: Boil the Eggs
Start by placing your 12 large eggs gently in a large saucepan. It’s essential to lay them in a single layer, as overcrowding can lead to uneven cooking. Cover the eggs with cold water, ensuring the water level is at least an inch above the eggs. Then, bring the water to a rapid, rolling boil over medium-high heat. As soon as it boils, remove the pot from the heat and cover it with a lid. Let the eggs sit quietly for about 12 minutes. For extra-large eggs, I suggest 13 minutes. This precise timing is crucial for achieving the perfect yolk consistency!
Step 2: Ice Bath for Perfect Peeling
While the eggs are steaming, prepare a large bowl filled with ice water. Once the timer goes off, transfer the eggs directly into the ice bath. This quick cooling method is vital! Allow them to chill for 10-15 minutes. This process shocks the eggs and makes peeling a breeze. Trust me, there’s nothing more frustrating than battling stubborn egg shells!
Step 3: Prepare the Egg Filling
After chilling, it’s time to peel those eggs. Under cool running water, gently crack and peel each egg. Rinse any shell fragments away and discard the shells. Now, carefully slice each peeled egg in half lengthwise and scoop out the yolks into a medium mixing bowl, keeping those lovely whites intact on a serving platter. Mash the yolks until smooth—you want a creamy texture. Add the mayonnaise, Dijon mustard, apple cider vinegar, fine sea salt, and cracked black pepper. Mix everything together until you’re left with a light, smooth filling that bursts with flavor!
Step 4: Pipe or Spoon the Filling
This step is not just functional; it’s where your creativity shines! You can pipe the filling into each egg white half using a piping bag with a star tip for an elegant presentation or simply spoon it in for a rustic look. Either way, make sure to fill them generously, because every bite should be a heavenly experience. Your guests will swoon over how beautiful they look!
Step 5: Garnish and Chill
Now for the finishing touches! Garnish each deviled egg with fresh chives or your choice of parsley or dill for a vibrant pop of color. Add a whole dried cranberry or two for that festive flair. Don’t forget to lightly dust with black pepper for extra flavor. Once you’ve garnished, cover the platter loosely and refrigerate for at least 30 minutes. Chilling not only firms the filling but allows those fabulous flavors to meld together, making each bite even better. Trust me, the wait is worth it!
Tips for Success
- Use eggs that are at least a week old for easier peeling.
- Don’t rush the cooling process—ice water makes all the difference!
- Feel free to customize the filling with your favorite herbs.
- For a festive touch, experiment with different nuts like almonds or pistachios.
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Large saucepan: A stockpot will work if you’re boiling more eggs.
- Ice bath: Use a large bowl or even your sink filled with ice water.
- Medium mixing bowl: A mixing bowl is great for prepping the filling.
- Piping bag or spoon: A simple plastic bag works well for piping!
- Egg slicer (optional): But a sharp knife is perfect too!
Variations on Harvest Cranberry Deviled Eggs
- Spicy Twist: Add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture for a surprising kick!
- Herbed Delight: Incorporate fresh herbs like dill, basil, or tarragon into the filling for a fragrant burst of flavor.
- Smoky Flavor: Mix in a bit of smoked paprika or chipotle powder for a unique, smoky taste that will wow your guests.
- Avocado Variation: Swap out some mayonnaise for ripe mashed avocado, giving your deviled eggs a creamy, green twist.
- Cheesy Addition: Stir in some crumbled feta or grated Parmesan to the yolk mix for a rich, savory depth.
Serving Suggestions for Harvest Cranberry Deviled Eggs
- Farm-Style Platter: Arrange the deviled eggs on a rustic wooden board for a charming presentation.
- Pair with Bubbly: Serve alongside a crisp sparkling wine or a seasonal cider.
- Colorful Sides: Complement with a vibrant salad or roasted vegetables for a festive spread.
- Garnish Ideas: Sprinkle extra chopped chives or microgreens around the platter for a pop of color.
FAQs about Harvest Cranberry Deviled Eggs
Can I make Harvest Cranberry Deviled Eggs ahead of time?
Absolutely! These deviled eggs can be prepared a day in advance. Just hold off on garnishing until it’s time to serve. This makes them a fantastic make-ahead option for your busy holiday gatherings!
How do I store leftovers?
Leftover Harvest Cranberry Deviled Eggs can be stored in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Just remember, they taste best when served chilled!
Can I use different nuts in the recipe?
Of course! Feel free to mix it up. Pecans and walnuts are great, but slivered almonds or toasted pistachios offer a delightful crunch, too. Your taste buds will thank you for the experiment!
What can I serve with deviled eggs?
These eggs pair wonderfully with a variety of dishes! Consider serving them alongside a colorful salad, fresh veggies, or even a charcuterie board. It’s a lovely way to create a festive spread that will impress your guests!
Are there any dietary substitutions I can make?
If you’re looking for a plant-based option, swap out the mayonnaise for a vegan alternative. Additionally, you could use yogurt or cottage cheese for a lighter filling. Feel free to get creative with ingredients while keeping that delicious taste!
Final Thoughts on Harvest Cranberry Deviled Eggs
These Harvest Cranberry Deviled Eggs aren’t just another appetizer; they’re a celebration of flavor that brightens any gathering. The burst of sweet-tart cranberries melded with creamy richness is pure joy on a plate. Making this dish becomes a cherished kitchen adventure, allowing you to bond with family and friends as you come together over delicious food. Whether it’s a cozy family dinner or a festive holiday affair, these deviled eggs will surely leave your loved ones smiling and reaching for more. With each bite, you’ll create memories that linger far beyond the last crumb!
Print
Harvest Cranberry Deviled Eggs
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A festive twist on traditional deviled eggs, combining creamy yolks with tangy cranberries and crunchy nuts for a delicious appetizer.
Ingredients
- 12 large eggs
- ½ cup good quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dried cranberries, finely chopped
- ¼ cup finely diced celery
- ¼ cup finely chopped pecans or walnuts, toasted lightly
- 2 tablespoons fresh chives, finely minced
- A few sprigs of fresh parsley or dill, finely chopped (optional, for garnish)
- Extra whole dried cranberries, for elegant garnishing
Instructions
- Gently place 12 large eggs in a single layer in a large saucepan. Cover eggs with cold water by at least an inch. Bring water to a rapid, rolling boil over high heat, then immediately remove from heat. Cover tightly and let sit for 12 minutes (13 for very large eggs).
- While eggs sit, prepare a large bowl of ice water. After 12 minutes, transfer eggs to the ice bath and cool completely for 10-15 minutes. This is crucial for easy peeling and vibrant yolks.
- Once chilled, gently crack and peel each egg all over under cool running water to remove shells easily. Discard shells.
- Carefully slice each peeled egg in half lengthwise. Scoop all yolks into a medium mixing bowl, keeping egg white halves intact on a serving platter.
- Thoroughly mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until perfectly smooth, light, and creamy. Taste and adjust seasoning as needed.
- Stir in the finely chopped dried cranberries, diced celery, chopped toasted pecans or walnuts, and minced fresh chives. Mix gently until all ingredients are evenly distributed throughout the creamy yolk mixture.
- Pipe the filling into each egg white half using a piping bag with a star tip for a polished look, or spoon a generous mound of filling into each cavity for a rustic charm. Fill evenly.
- Garnish each deviled egg with remaining fresh chives, parsley/dill, or an extra whole dried cranberry. Lightly dust with black pepper if desired. Arrange on a serving platter, cover loosely, and refrigerate for at least 30 minutes, or preferably 1-2 hours, before serving. Chilling allows flavors to meld and firms the filling.
Notes
- For easier peeling, use eggs that are at least a week old.
- Consider using vegan mayonnaise for a plant-based version.
- Can be prepared a day in advance; just hold off on garnishing until serving time.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg
