Description
Celebrate the holidays with these festive Christmas Deviled Eggs, a delightful twist on the classic appetizer. Made with a creamy, tangy filling of mayonnaise, Dijon mustard, dill pickle, and red onion, these deviled eggs are beautifully garnished with fresh parsley and vibrant pomegranate seeds for a burst of color and flavor.
Ingredients
Scale
Eggs
- 6 large eggs
- 1 cup water
Filling
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp dill pickle, minced
- 1 tbsp red onion, diced
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp paprika
Garnish
- parsley stems
- pomegranate seeds
Instructions
- Prepare the eggs: Place the steamer basket inside the Instant Pot, then carefully add the eggs. Pour in 1 cup of water, ensuring the eggs are covered but not submerged deeply.
- Pressure cook the eggs: Secure the lid and set the Instant Pot to high pressure for 5 minutes. After cooking, allow the steam to release naturally. Once finished, immediately transfer the eggs to an ice bath using tongs to prevent burns and stop the cooking process.
- Separate the eggs: Slice each hard-boiled egg in half lengthwise. Gently remove the yolks and place them in a small bowl. Arrange the egg whites on a serving plate and set them aside.
- Make the filling: Mash the egg yolks with a fork until they form coarse pebbles. Gradually add mayonnaise, one spoonful at a time, until the mixture is creamy and smooth without lumps. Stir in the Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Assemble the deviled eggs: Carefully spoon or pipe the yolk mixture back into the hollowed egg white halves on the serving tray.
- Garnish and serve: Top each deviled egg with a fresh parsley stem and 2 to 3 pomegranate seeds to add a festive look and burst of flavor. Serve immediately or refrigerate until ready to serve.
Notes
- For best results, use fresh eggs if you plan to steam them as described.
- If you don’t have an Instant Pot, you can hard boil eggs on the stovetop following standard methods.
- The pomegranate seeds add a festive touch and a sweet, juicy contrast to the creamy filling.
- Use a piping bag with a star tip for a decorative presentation of the yolk filling.
- Refrigerate any leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 110
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 165 mg
