These Cranberry Pepper Jelly Cream Cheese Deviled Eggs are a delightful twist on the classic deviled egg, offering a perfect balance of creamy, tangy, and slightly spicy flavors. The cranberry pepper jelly adds a unique kick that complements the smooth cream cheese and rich egg yolks beautifully. Perfect for holiday gatherings or any occasion where you want to impress your guests with a flavorful appetizer.
Ingredients
- 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
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, 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. Add the softened cream cheese, mayonnaise, cranberry pepper jelly, Dijon mustard, salt, and pepper to the bowl. Mash the mixture with a fork until smooth and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with chopped fresh chives for a pop of color and flavor.
Variations
- Add crumbled bacon on top for a smoky flavor.
- Use a spicy pepper jelly for a hotter version.
- Substitute Greek yogurt for mayonnaise for a lighter option.
Cooking Notes
- Use room temperature eggs to prevent cracking during boiling.
- Chill the eggs in the ice bath immediately to stop the cooking process and ensure easy peeling.
- For a smoother filling, blend the yolk mixture in a food processor.
Serving Suggestions
- Serve with crackers or sliced baguette for an elegant appetizer platter.
- Pair with a crisp white wine or champagne for a festive touch.
- Decorate the plate with additional fresh herbs for an inviting presentation.
Tips
- Make the filling ahead of time and fill the eggs just before serving to keep them fresh.
- Use a piping bag with a decorative tip for professional-looking presentation.
- Store any leftovers in the refrigerator for up to two days.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Nutritional Information (Per Serving)
- Calories: 150 kcal
- Protein: 5 g
- Sodium: 200 mg
Frequently Asked Questions
- Can I make these deviled eggs ahead of time?
Answer: Yes, you can prepare the filling and store it separately. Assemble the eggs just before serving. - What if I don’t have cranberry pepper jelly?
Answer: You can substitute with regular pepper jelly or even apple jelly for a different flavor profile. - How long can these deviled eggs be stored?
Answer: They can be stored in the refrigerator for up to two days. - Can I use turkey eggs instead?
Answer: Yes, but you may need to adjust the quantities as turkey eggs are usually larger than chicken eggs.
Conclusion
Cranberry Pepper Jelly Cream Cheese Deviled Eggs provide an exciting twist on the traditional recipe, with a flavorful combination that will tantalize your taste buds. These eggs are not only a perfect choice for a holiday gathering but also a fun and sophisticated starter for any party. With their creamy filling and unique sweet-and-spicy kick, they’re sure to become a new favorite at your table. Easy to prepare and full of character, these deviled eggs are both a visual and a flavorful treat that your guests will remember. Enjoy crafting this delightful dish, and watch them disappear in no time!
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Cranberry Pepper Jelly Cream Cheese Deviled Eggs
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Cranberry Pepper Jelly Cream Cheese Deviled Eggs are a delightful twist on the classic deviled egg, offering a perfect balance of creamy, tangy, and slightly spicy flavors. The cranberry pepper jelly adds a unique kick that complements the smooth cream cheese and rich egg yolks beautifully. Perfect for holiday gatherings or any occasion where you want to impress your guests with a flavorful appetizer.
Ingredients
- 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
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, 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. Add the softened cream cheese, mayonnaise, cranberry pepper jelly, Dijon mustard, salt, and pepper to the bowl. Mash the mixture with a fork until smooth and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with chopped fresh chives for a pop of color and flavor.
Notes
- For the best results, use eggs that are a few days old as they tend to peel more easily.
- Adjust the amount of cranberry pepper jelly to suit your taste; start with less if you prefer a milder flavor.
- Ensure the cream cheese is fully softened to achieve a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 160 mg
Keywords: deviled eggs, cranberry pepper jelly, cream cheese, appetizer
