Festive Deviled Eggs

Enjoy this delicious Deviled Eggs Recipe!

Yield: 24 eggs  

Made using Marigold Margarine for an extra creamy filling.  

12 large eggs 

¼ cup mayonnaise 

1 tbsp Marigold Margarine, softened 

1 tbsp honey mustard 

2 tsp sweet relish 

1/2 tsp cracked black pepper, to taste  

1/4 tsp ground chilli pepper, to taste 

1/4 tsp onion powder, to taste 

1/4 tsp garlic powder, to taste 

1/8 cup ham bits, cooked 

Ground paprika, for garnish 

Fresh rosemary leaves, for garnish 

Dried cranberries, for garnish (sub with candied sorrel or pomegranate) 


  • Place eggs in a large saucepan and cover with water.  
  • Heat on high until water begins to boil. 
  • Boil for two minutes, then cover with lid, and remove from heat. Allow pan to sit for 20 minutes  and then drain and transfer to an ice bath.  
  • Peel eggs and set aside. 
  • Slice eggs in half lengthwise. Scoop out the yolks using a teaspoon and transfer to a mini  chopped/food processor. (You can also mix by hand) 
  • Add Marigold, mayonnaise, honey mustard, sweet relish and seasonings to taste. Pulse until  well combined and smooth.  
  • Transfer to a bowl, add cooked ham bits and mix well to combine.  
  • Spoon filling (or pipe using decorating bag) into each egg white. Sprinkle with paprika, top with  rosemary leaf and cranberry. 
  • Serve and enjoy!