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.

10m
PREP TIME
117
CALORIES
6
INGREDIENTS

Servings: 6 (2 egg half)

Ingredients

INSTRUCTIONS

  • 1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • 2 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.
  • 3 Refrigerate 1 hour or until ready to serve.

TIPS AND TRICKS

For creamier deviled eggs: : Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

To hard cook eggs: : Bring 1-inch water to boil in large saucepan on high heat. Carefully add eggs. Cover. Cook 12 minutes for large eggs. Drain water immediately. Cool by running under cold water. Refrigerate when completely cool. Use within 1 week.

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(per Serving)

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