Deviled Eggs with Cranberry Jello

Deviled Eggs: A Beloved Prelude to the Feast

In our family, Thanksgiving doesn’t officially begin with the turkey—it begins with the deviled eggs. Every year, without fail, they make their entrance on a well-worn platter alongside our chipped beef cheese ball, holding court on the appetizer table while the main event simmers and sizzles in the kitchen. They’re not just a bite to tide us over—they’re a cherished part of the celebration.

The aroma of roasting turkey and bubbling casseroles is almost too much to bear. These little gems help keep the hunger at bay just long enough, but more than that, they remind us where we come from. Our deviled egg recipe is pure tradition: creamy mayonnaise, a tangy hint of mustard, and just enough sweet relish to bring it all together. It’s the same formula passed down from one generation to the next—no frills, no fancy garnishes. Just the familiar flavor that lives in our collective memory.

Paired with a spoonful of cranberry jello on the side, they become a small plate of pure comfort. In our book, deviled eggs aren’t just an appetizer—they’re a quiet reassurance that some things never change, and that’s exactly how we like it.

Let’s Make Deviled Eggs with Cranberry Jello

Hard boil the eggs, peel, carefully slice in half, scoop out the yolks and reserve the whites.

Mix the yolks with the mayo, relish, mustard, salt and pepper until thoroughly combined. Fill the whites with the yolk mix garnish with paprika and arrange on a serving platter with cranberry jello. Print