Description
This Festive Christmas Deviled Eggs recipe offers a delightful holiday twist on a classic appetizer. With hardboiled eggs cut vertically to stand upright, creamy mayonnaise and mustard filling, and garnished with fresh parsley and vibrant pomegranate seeds to resemble holly leaves and berries, these deviled eggs are both visually stunning and delicious. Perfect for holiday gatherings, these elegant, tasty bites add a festive charm to your appetizer menu.
Ingredients
Scale
Eggs
- 12 hardboiled eggs (peeled)
Filling
- 1/3 cup mayonnaise (olive oil mayo preferred)
- 1 tbsp yellow mustard
- Salt to taste
- Pepper to taste
- Garlic powder to taste
Garnish
- Fresh parsley leaves (for holly decoration)
- Pomegranate seeds (for berries)
Instructions
- Boil eggs: Place 12 eggs in a pot and cover with water. Bring to a boil, then cook for 40 minutes. Transfer the eggs to an ice bath immediately to cool completely for easier peeling.
- Peel and slice eggs: Carefully peel the cooled eggs, avoiding damage to the whites. Slice each egg vertically in half to allow them to stand upright. Trim a tiny sliver from the bottom of each half so they sit flat on your serving tray.
- Prepare yolk filling: Scoop out the yolks into a mixing bowl and mash with a fork until smooth. Add mayonnaise, yellow mustard, salt, pepper, and garlic powder to taste. Mix thoroughly until the filling is creamy and smooth.
- Fill eggs: Transfer the yolk mixture into a piping bag fitted with a decorative tip. Pipe the filling into the egg whites, swirling to create an attractive pattern.
- Garnish: Top each filled egg with a small parsley leaf to mimic holly leaves and two or three pomegranate seeds to resemble berries for a festive look.
- Serve and enjoy: Arrange the decorated deviled eggs on a serving platter and serve as a charming holiday appetizer.
Notes
- Use an ice bath after boiling eggs to make peeling easier and prevent overcooking.
- Slicing eggs vertically is a unique presentation method that helps them stand upright for a festive display.
- If olive oil mayonnaise is unavailable, regular mayonnaise can be used as a substitute.
- Pomegranate seeds add a burst of sweetness and color; alternatively, small red pepper pieces can be used.
- Adjust seasoning with salt, pepper, and garlic powder to personal taste for best flavor.
- Serve chilled for optimal texture and freshness.
Nutrition
- Serving Size: 3 deviled egg halves
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 180 mg
