Thanksgiving Cranberry Deviled Eggs Recipes
THANKSGIVING CRANBERRY DEVILED EGGS
Whip up a batch of this easy Friendsgiving appetizer with the help of McCormick® Ground Mustard and Sage. Topped with whole berry cranberry sauce before serving. Party guests will go crazy for the sweet-tart-savory flavor combo.
Provided by McCormick
Categories Appetizers,
Yield 6
Number Of Ingredients 6
Steps:
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, mustard, sage and salt until smooth and creamy. Gently stir in cranberry sauce. Spoon yolk mixture into egg white halves. Top with additional cranberry sauce, if desired.
- Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 117 Calories
SWEET AND SAVORY DEVILED EGGS
My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. -Adrienne Vradenburg, Bakersfield, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
DEVILED EGGS
This recipe came from my grandmother. It was passed down to me at age 6, and I have been making it for the family Christmas for years.
Provided by mufkin
Categories Lunch/Snacks
Time 15m
Yield 24 egg halves
Number Of Ingredients 5
Steps:
- Hard boil your eggs.
- Peel eggs.
- Slice eggs lengthwise and empty yolks into a bowl, putting the egg white to the side.
- stir in mayonnaise, salt, and pepper until egg is relatively smooth.
- using a spoon, take scoops of egg mix and put them on the egg whites where yolks used to be.
- sprinkle paprika over eggs.
- store in refrigerator.
Nutrition Facts : Calories 132.5, Fat 10.7, SaturatedFat 2, Cholesterol 112.1, Sodium 241.3, Carbohydrate 6.1, Sugar 1.8, Protein 3.4
CLASSIC DEVILED EGGS
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
Provided by Alex Witchel
Categories easy, appetizer
Time 45m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
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