Cranberry Deviled Eggs

Cranberry Deviled Eggs

Cranberry Deviled Eggs
  • Prep Time

    8 hours
  • Serving Size

    About 12


  • Pink salt4
  • Pink pepper1/2 tablespoon
  • Mustard seed2
  • Pearl onions4
  • Craisins® Original Dried Cranberries6
  • The Original Cranberry Juice Cocktail1
  • Celery seed1/4 teaspoon
  • Fresh dill1
  • Black peppercorns1
  • Mayonnaise1/2 cup
  • Rice wine vinegar1/4 cup
  • Salt1/4 teaspoon
  • Eggs6
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Place the eggs in a small saucepan, cover with cool water and bring to a boil over medium-high heat. Once boiling, cover and remove from heat, but set aside to keep cooking. After 12 minutes, transfer to an ice bath. Peel the eggs and place in a jar with the pearl onions and dill. To prepare the pickling liquid, combine ¼ cup Ocean Spray® Craisins® Dried Cranberries, the Ocean Spray® Cranberry Juice Cocktail, rice wine vinegar, peppercorns, mustard and celery seeds, and salt in a small saucepan. Bring to a boil, then let cool slightly before pouring over the eggs. Allow the liquid to come to room temperature before covering and transferring to the fridge to chill overnight, or at least six hours. To prepare the eggs, cut each in half lengthwise and remove the yolks. Combine the yolks with mayonnaise, then transfer to a piping bag. Fill each halved-egg with the yolk mixture, then top with the remaining Craisins® Dried Cranberries, pink peppercorn, pink salt, and some of the onion and herbs from the pickling liquid.