Description
A delicious holiday appetizer recipe featuring creamy deviled eggs topped with cranberry pepper jelly.
Ingredients
Scale
- 6 large eggs
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cranberry pepper jelly
- Fresh parsley for garnish
Instructions
- Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then covering and letting sit for 12 minutes.
- Cool the eggs in ice water, then peel and slice them in half lengthwise.
- Remove the yolks and place them in a bowl. Mash the yolks with cream cheese, mayonnaise, Dijon mustard, salt, and black pepper until smooth.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Top each filled egg with a dollop of cranberry pepper jelly.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add more pepper jelly.
- These can be made a day in advance and stored in the refrigerator.
- 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: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Cranberry Pepper Jelly Cream Cheese Deviled Eggs, holiday appetizer, deviled eggs recipe