Festive Deviled Eggs
These Festive Deviled Eggs are a deliciously creamy appetizer with a holiday twist, topped with dried cranberries and fresh dill for a pop of color and flavor. Perfect for parties or family gatherings, they’re easy to prepare and sure to impress your guests!
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon mustard Dijon or yellow
- Salt and black pepper to taste
For the Toppings
- Dried cranberries chopped, if large
- Fresh dill sprigs
- Flaky sea salt
- Smoked paprika optional, for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 11 minutes.
- Immediately transfer the eggs to an ice water bath to stop the cooking process and make peeling easier. Let cool for a few minutes.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork until smooth. Stir in mayonnaise, relish, mustard, and a pinch of salt and pepper. Adjust seasoning to taste.
- Use a spoon or piping bag to evenly fill the egg white halves with the yolk mixture.
- Top each deviled egg with a few dried cranberries, a sprig of fresh dill, and a sprinkle of flaky sea salt. For an extra pop of flavor and color, dust lightly with smoked paprika if desired.
- Serve immediately, or refrigerate for up to 6 hours before serving. Enjoy!! xxTip: For a festive presentation, arrange the eggs on a bed of fresh greens or a holiday-themed platter. The cranberries and dill add a holiday-inspired touch, perfect for parties! 🎄
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