Harvest Cranberry Deviled Eggs

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1/2 Tbsp apple cider vinegar
• 1/2 Tbsp D.O. apple cider
• 1 Tbsp finely chopped fresh chives (chop extra for garnish)
• 2 Tbsp whole cranberry sauce for garnish
• Salt and white pepper to taste
• Crispy bacon bits, crushed pecans, chives (optional)

Instructions

1. Place eggs in a single layer in a large saucepan. Cover with water by an inch, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice water bowl to cool, then peel.
3. Halve the eggs lengthwise, removing yolks to a bowl, mash yolks with a fork.
4. Add mayonnaise, mustard, vinegar, cider, salt, and pepper to yolks. Mix until smooth.
5. Stir chopped chives into the mixture.
6. Mix up cranberry sauce and top each egg with a dollop.
7. Garnish with a mixture of bacon, pecan, and chives. Arrange on a platter and serve!