Cranberry Pepper Jelly Cream Cheese Deviled Eggs await you!
A delightful twist on traditional deviled eggs, featuring a creamy filling with cranberry pepper jelly for a sweet and spicy kick.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup cranberry pepper jelly
- Salt and pepper to taste
- Fresh chives, 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, adding cream cheese, mayonnaise, Dijon mustard, and cranberry pepper jelly.
- Mix until smooth and season with salt and pepper.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Drizzle additional cranberry pepper jelly on top and garnish with fresh chives.
Notes
- For a spicier version, add more pepper jelly.
- These can be made a day in advance and stored in the refrigerator.
- Experiment with different types of jelly for unique flavors.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 2g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg