Ingredients:

  • 6 large Eggs
  • 1 US teaspoon White Vinegar
  • Ice (for the ice bath)
  • 2 Tablespoons Canned Whole Cranberry Sauce
  • 1 Tablespoon Water
  • 1/2 Teaspoon Balsamic Vinegar
  • 1/4 Cup Mayonnaise (full-fat recommended)
  • 1/4 Cup Plain Greek Yogurt (or créme fraîche)
  • 1 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Fresh Sage, finely minced
  • 1/4 Teaspoon Dried Thyme
  • 4 Tablespoons Neutral Oil (such as canola or vegetable)
  • 8 Fresh Sage Leaves (whole, small to medium size)
  • Pinch of Flaky Sea Salt
  • Paprika (smoked or sweet, for dusting)

Instructions:

  1. Boil the Eggs: Place eggs gently in a saucepan and cover with cold water by about one inch. Add the vinegar. Bring the water to a rapid rolling boil over high heat.
  2. Cook and Shock: As soon as the water boils, turn off the heat, cover the pan, and set a timer for exactly 10 minutes. While the eggs cook, prepare an ice bath. Immediately transfer the cooked eggs to the ice bath and chill for 5–10 minutes until completely cool.
  3. Peel and Halve: Gently tap and roll the eggs to crack the shells, then peel under slow-running water. Slice the eggs vertically (lengthwise) and carefully scoop the yolks into a small mixing bowl. Place the egg white halves on a serving platter.
  4. Create the Cranberry Swirl: Combine the cranberry sauce, water, and balsamic vinegar in a very small pan. Heat gently for 2–3 minutes, stirring, until the mixture is smooth and slightly reduced. Strain through a fine-mesh sieve (optional) and set aside to cool.
  5. Prepare the Filling Base: Mash the egg yolks thoroughly with a fork until they form a fine crumb. Add the mayonnaise, Greek yogurt, Dijon mustard, salt, pepper, fresh minced sage, and thyme.
  6. Whip the Filling: Beat the mixture vigorously (or use a food processor) until light, fluffy, and homogeneous. Taste and adjust seasoning. Transfer the filling to a piping bag fitted with a star tip.
  7. Fry the Sage: Heat the neutral oil in a small frying pan over medium heat until shimmering. Carefully add the 8 whole sage leaves. Fry for 30–60 seconds until crisp. Remove and drain on paper towels, then sprinkle lightly with flaky sea salt.
  8. Assembly and Garnish: Pipe generous mounds of the filling back into the egg white cavities. Using a small spoon, drizzle or swirl a small amount of the cooled cranberry reduction artfully over the piped filling. Dust lightly with paprika.
  9. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes to firm up. Garnish each egg half with one crispy fried sage leaf just before serving.