Cranberry Brie Deviled Eggs

Melted brie meets tart cranberry with a buttery walnut crunch.

Ingredients

• 6 large eggs
• 3 ounces cream cheese, softened
• 2 ounces brie cheese (rind removed), softened
• 1 tablespoon high-quality cranberry sauce (or ½ tablespoon cranberry gel)
• 1 teaspoon sherry vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon white pepper
• ⅓ cup toasted walnuts, finely chopped
• 1 tablespoon fresh cranberries (for garnish)
• ½ tablespoon unsalted butter (for walnut toasting)
• Fresh thyme for garnish

Instructions

1. Halve hard-boiled eggs and scoop out yolks. Blend cream cheese, brie, cranberry sauce, sherry vinegar, mustard, salt, and pepper until completely smooth and velvety.
2. Spoon filling into egg white halves and refrigerate for 30 minutes.
3. Toast walnuts in butter until fragrant (2-3 minutes). Cool slightly, then top each egg with a spoonful of cranberry gel followed by walnut crumble. Garnish with a single fresh cranberry and thyme leaf.

Tips

• Choose cranberry sauce with a gel-like consistency; thin sauce will weep into the filling.
• If brie is too firm, gently warm both cheeses together over a double boiler until soft enough to blend.
• Toast walnuts fresh rather than using pre-toasted for maximum flavor and crunch.
• Add a tiny pinch of orange zest to the filling for complexity if you enjoy citrus notes.