Description
These Christmas Deviled Eggs are a festive twist on a classic appetizer, featuring a creamy, tangy yolk filling with dill pickles, red onion, and a hint of paprika. Garnished with fresh parsley and vibrant pomegranate seeds, they offer a beautiful and flavorful addition to your holiday table.
Ingredients
Scale
Eggs and Cooking
- 6 large eggs
- 1 cup water
Deviled Egg 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
Garnishes
- parsley stems
- pomegranate seeds
Instructions
- Pressure Cook the Eggs: Place the steamer basket in the Instant Pot and add the eggs. Pour in 1 cup of water to cover the bottom. Seal the lid and set the Instant Pot to pressure cook on HIGH for 5 minutes. Once cooking is finished, allow the steam to naturally release before opening the pot.
- Cool the Eggs: Immediately transfer the hot eggs into an ice bath using tongs to prevent burning. This stops the cooking process and makes peeling easier.
- Prepare the Eggs: Carefully slice each hard-boiled egg in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving plate or platter and set aside.
- Mash the Yolks: Using a fork, mash the yolks until they resemble coarse pebbles. Gradually add mayonnaise, a spoonful at a time, mashing and mixing until the mixture becomes creamy and lump-free.
- Flavor the Filling: Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika. Mix until well combined for a flavorful yolk filling.
- Fill the Egg Whites: Transfer the yolk mixture into a piping bag or use a spoon to fill the egg white halves evenly with the creamy yolk mixture.
- Garnish and Serve: Top each deviled egg with one parsley stem and 2-3 bright pomegranate seeds to add color and freshness. Serve immediately, or refrigerate until ready to serve.
Notes
- You can prepare the eggs a day in advance and keep them peeled in the refrigerator for easier assembly.
- Use fresh pomegranate seeds for the best flavor and visual appeal.
- Adjust the amount of dijon mustard and pickles based on your taste preferences for tanginess.
- These deviled eggs are best served chilled but can be brought to room temperature before serving if preferred.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 3g
- Cholesterol: 90mg
