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–+ servings
Cranberry Pepper Jelly Cream Cheese Deviled Eggs

Cranberry Pepper Jelly Cream Cheese Deviled Eggs Delight

Discover the unique flavors of Cranberry Pepper Jelly Cream Cheese Deviled Eggs, a delightful twist on a classic appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 6 eggs
Course: Appetizers
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 6 large Eggs slightly older eggs make peeling easier
  • 4 ounces Cream Cheese softened for easy mixing
  • 2 tablespoons Mayonnaise adjust for texture preference
  • 2 tablespoons Cranberry Pepper Jelly can substitute with jalapeño jelly
  • 1 teaspoon Dijon Mustard yellow mustard is an alternative
  • to taste Salt and Pepper essential for seasoning
Garnish
  • to taste Chopped Fresh Chives adds flavor and visual appeal

Equipment

  • Saucepan
  • Mixing Bowl
  • Fork
  • piping bag
  • Ice bath

Method
 

Preparation Steps
  1. Boil the Eggs: Place 6 large eggs in a saucepan, cover with cold water, and bring to a gentle boil.
  2. Cool the Eggs: Transfer boiled eggs to an ice bath for 5 minutes to cool and ease peeling.
  3. Peel the Eggs: Crack and peel each egg under cool running water for smooth surfaces.
  4. Prepare the Filling: Halve the eggs lengthwise, scooping yolks into a bowl and mixing with cream cheese, mayonnaise, cranberry jelly, and Dijon mustard until smooth.
  5. Season the Filling: Taste and adjust seasoning with salt and pepper, blending until fully incorporated.
  6. Fill the Egg Whites: Use a spoon or piping bag to fill each egg white half generously with the creamy mixture.
  7. Garnish and Serve: Sprinkle chopped chives on top of each filled egg and serve immediately or refrigerate.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 1gProtein: 3gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 100mgPotassium: 63mgVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

For best texture, refrigerate deviled eggs for at least 30 minutes before serving. Consider making the filling ahead and filling the eggs just before serving.

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