Place eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let stand for 12 minutes.

Prepare an ice water bath. After 12 minutes, use a slotted spoon to transfer the eggs to the ice bath to cool completely. Once cooled, carefully peel the eggs.

Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter. Mash the yolks with a fork until they form a fine crumble.

To the mashed yolks, add the softened cream cheese, mayonnaise, Dijon mustard, salt, and pepper. Mix until the mixture is completely smooth and creamy.

Transfer the yolk mixture to a piping bag with a star tip (or a zip-top bag with the corner cut off). Pipe the filling into the egg white halves. Top each with a small dollop of red pepper jelly.

Sprinkle the deviled eggs with finely diced fresh cranberries and chopped fresh rosemary or chives. Chill for at least 30 minutes before serving for the best flavor.