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

Scale

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