Berry Blue Enchantment Deviled Eggs

A deviled egg that tastes like fresh-picked summer berries: cream cheese and mascarpone infused with tart raspberry, bright lemon, and floral honey, topped with Berry Blue Yum Crumbs and a fresh raspberry that sits like a jewel on top.

Ingredients

• 12 large eggs, hard-boiled and peeled
• 4 oz cream cheese, softened
• 3 tablespoons mascarpone
• ¼ cup fresh raspberries, mashed
• ½ teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Pinch of salt
• 12 fresh raspberries (for garnish)
• 3 tablespoons Berry Blue Yum Crumbs

Instructions

1. Mash fresh raspberries through a fine-mesh sieve to extract juice and remove seeds.
2. Beat cream cheese and mascarpone until light and fluffy, then fold in strained raspberry juice.
3. Mix in lemon zest, lemon juice, honey, and salt until evenly combined and bright.
4. Halve eggs and press yolks through a fine-mesh sieve, then fold into the berry filling.
5. Pipe into whites and top with Berry Blue Yum Crumbs, crowning each with a perfect fresh raspberry.

Tips

• Straining the raspberries removes seeds and creates a silky filling without gritty texture.
• Fresh raspberries are perishable — assemble these as close to serving time as possible for the prettiest presentation.
• The lemon is not optional; it brightens the raspberry and prevents the filling from tasting flat.