Christmas Deviled Eggs
Delightful and festive Christmas Deviled Eggs, featuring a creamy yolk mixture with a hint of dill, mustard, vibrant pomegranate seeds, and fresh herbs for a stunning holiday appetizer.
Ingredients
For the Eggs
- 6 large large eggs Best if slightly older for easier peeling
- 1 cup water For steaming the eggs
For the Filling
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp dill pickle, minced
- 1 tbsp red onion, diced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp paprika
For Garnishing
- Fresh parsley For garnish
- Pomegranate seeds For decoration
Instructions
Preparation
- Begin by placing a steamer basket in your Instant Pot. Add your six eggs and cover them with water. Secure the lid and set the Instant Pot to pressure cook on HIGH for 5 minutes.
- Once the cooking time is up, allow the steam to naturally release.
- Using tongs, carefully remove the eggs and transfer them directly into an ice bath.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell and peel under running water.
Filling the Eggs
- Halve each egg lengthwise and carefully scoop out the yolks into a small bowl.
- Use a fork to mash the yolks until they resemble coarse pebbles. Gradually add mayonnaise, stirring until you achieve a creamy, lump-free consistency.
- Stir in the Dijon mustard, minced dill pickle, diced red onion, black pepper, salt, and paprika. Taste to ensure it’s to your liking.
- Using a piping bag or a spoon, carefully fill each egg white half with the yolk mixture.
- Garnish with fresh parsley and pomegranate seeds.
Serving
- Serve the eggs immediately or chill in the refrigerator until ready.
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Notes
For a twist, consider using avocado instead of mayonnaise or using smoked paprika for added flavor. Store leftovers in an airtight container for up to 2 days.