Description
A festive twist on classic deviled eggs featuring tart dried cranberries and fragrant orange zest for a bright, balanced holiday appetizer.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons dried cranberries, finely minced
- 1 teaspoon fresh orange zest
- 1/4 teaspoon paprika
- 6 small pieces of fresh parsley
- Salt and pepper to taste
Instructions
- Place eggs in a pot of cold water and bring to a rolling boil. Cover, remove from heat, and let sit for 12 minutes.
- Immediately transfer eggs to an ice-water bath for 10 minutes to cool completely.
- Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until no large lumps remain.
- Mix in the mayonnaise, Dijon mustard, and honey until smooth and creamy.
- Fold in the minced dried cranberries and orange zest. Season with salt and pepper to taste.
- Spoon or pipe the filling back into the egg white halves.
- Garnish each egg with a pinch of paprika and a small parsley leaf.
- Refrigerate for 30 minutes before serving.