Description
A unique twist on traditional deviled eggs, featuring cranberry pepper jelly and cream cheese for a delightful flavor combination.
Ingredients
Scale
- 6 large eggs
- 1/4 cup cream cheese, softened
- 2 tablespoons cranberry pepper jelly
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and letting sit for 12 minutes.
- Remove the eggs from the pot and place them in an ice bath to cool.
- Once cooled, peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Add cream cheese, cranberry pepper jelly, mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with fresh chives before serving.
Notes
- For a spicier kick, add more cranberry pepper jelly.
- These can be made a day in advance and stored in the refrigerator.
- Experiment with different types of jelly for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg