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Kid-Friendly Deviled Eggs with Cranberry Jalapeño Relish

kid-friendly deviled eggs with cranberry jalapeño relish - featured image
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A fun twist on classic deviled eggs, featuring a sweet-tart cranberry jalapeño relish mixed into the creamy yolk filling. Perfect for holidays, potlucks, or a quick snack, these eggs are kid-approved and always a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup whole berry cranberry sauce
  • 1 small jalapeño pepper, seeds and membranes removed, finely diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro (optional)
  • Paprika, for dusting
  • Fresh cilantro leaves or thin slices of jalapeño (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 10 minutes. Meanwhile, prepare a bowl of ice water. After 10 minutes, transfer eggs to the ice water bath and chill for at least 10 minutes.
  2. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll between your palms. Peel starting from the wider end. Rinse under cool water to remove shell fragments and pat dry.
  3. Prepare the relish: In a small bowl, combine cranberry sauce, finely diced jalapeño, lime juice, and cilantro (if using). Stir to combine and set aside.
  4. Make the filling: Slice each hard-boiled egg in half lengthwise. Pop yolks into a medium mixing bowl. Arrange egg white halves on a serving platter. Mash yolks with a fork until finely crumbled. Add mayonnaise, yellow mustard, white vinegar, salt, and pepper. Mix until smooth and creamy. Fold in half of the cranberry jalapeño relish (about 1/4 cup). Save the rest for topping.
  5. Assemble the deviled eggs: Spoon or pipe the yolk mixture into the egg white halves. Use a zip-top bag with a tiny corner snipped off for a clean look. Do not overfill.
  6. Garnish and serve: Top each deviled egg with a small dollop of the remaining cranberry jalapeño relish. Dust lightly with paprika. Add a tiny cilantro leaf or thin slice of jalapeño if desired. Serve immediately or refrigerate until ready.

Notes

Use older eggs (a week old) for easier peeling. The ‘steam’ method prevents the green ring around the yolk. For a dairy-free version, use vegan mayonnaise. The flavors meld and improve after a few hours in the fridge. Do not freeze.

Nutrition

Keywords: deviled eggs, cranberry jalapeño relish, kid-friendly, easy appetizer, holiday appetizer, gluten-free, low-carb

Find it online: https://vexifood.com/kid-friendly-deviled-eggs-with-cranberry-jalape-n-o-relish/