Servings: 12 pieces
Calories: 90kcal
Equipment
- Saucepan
- Ice bath
- mixing bowl
- Spoon or piping bag
Ingredients
Filling
- 6 large eggs Boil them fresh for the best taste and texture.
- 1/2 cup cranberry sauce Use homemade for vibrant flavor.
- 1/4 cup mayonnaise Greek yogurt is a great low-fat substitute.
- 1 tablespoon Dijon mustard Provides subtle zing.
- 1/4 teaspoon salt Essential for flavor.
- 1/4 teaspoon black pepper Adds warmth and depth.
Garnishing
- 2 tablespoons fresh chives or parsley Chopped for garnish.
Instructions
Preparation
- Boil the eggs by placing them in a saucepan covered with cold water. Bring the water to a boil over medium-high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.
- Cool the eggs by transferring them to an ice bath. Leave them in there for 5-10 minutes until they're completely cooled.
- Scoop out the yolks into a bowl. Add the cranberry sauce, mayonnaise, Dijon mustard, salt, and black pepper. Mash until smooth and creamy.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with chopped fresh chives or parsley before serving.
Notes
Optional: Drizzle more cranberry sauce on top for added sweetness. For best results, fresh herbs should be used for garnishing.
Nutrition
Serving: 1piece | Calories: 90kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Cholesterol: 186mg | Sodium: 180mg | Potassium: 70mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg
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