Description
Christmas Deviled Eggs are a festive and delicious holiday appetizer. With a creamy filling made from boiled eggs, mayonnaise, mustard, and pickles, these eggs are topped with parsley and pomegranate seeds for a beautiful holiday touch.
Ingredients
Scale
- 6 large eggs
- 1 cup water
- 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
- Fresh parsley
- Pomegranate seeds
Instructions
- Place the eggs in a steamer basket in the Instant Pot, add water, and cook on high pressure for 5 minutes. Allow the steam to naturally release. Once done, transfer the eggs to an ice bath to cool.
- Peel the eggs and slice them in half. Remove the yolks and place them in a bowl. Set the egg whites aside.
- Mash the egg yolks with a fork until coarse, then add mayonnaise a spoonful at a time until smooth and creamy.
- Stir in mustard, minced pickle, diced onion, pepper, salt, and paprika.
- Transfer the yolk mixture into the egg whites using a spoon or piping bag.
- Garnish each deviled egg with a parsley stem and 2-3 pomegranate seeds.
- Serve immediately or refrigerate until ready to serve.
Notes
- You can substitute Greek yogurt or low-fat mayonnaise for a lighter version of the filling.
- If you don’t have an Instant Pot, you can boil the eggs in a pot for about 10-12 minutes, then cool them in an ice bath.
- For a spicier version, swap Dijon mustard with spicy brown mustard.
- For best presentation, pipe the yolk mixture into the egg whites using a pastry bag for a uniform look.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 79
- Sugar: 0.2g
- Sodium: 139mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0.1g
- Protein: 3g
- Cholesterol: 96mg