Description
A festive and flavorful twist on classic deviled eggs, perfect for Christmas gatherings. These Christmas Deviled Eggs are cooked in an Instant Pot for perfect hard-boiled eggs, and the creamy filling is enhanced with dill pickle, red onion, Dijon mustard, and a sprinkle of paprika, topped with fresh parsley and pomegranate seeds for a colorful holiday touch.
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
Garnishes
- parsley
- pomegranate seeds
Instructions
- Pressure Cook Eggs: Place the steamer basket in the Instant Pot and add the eggs. Pour in 1 cup of water. Secure the lid and pressure cook on HIGH for 5 minutes. Once cooking is complete, allow the steam to naturally release.
- Ice Bath: Immediately transfer the hot eggs to an ice bath using tongs to stop the cooking process and make peeling easier. Let them cool completely.
- Prepare Eggs: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a small bowl and arrange the egg whites on a serving platter.
- Mash Yolks: Mash the yolks with a fork until they resemble coarse pebbles. Gradually add mayonnaise, one spoonful at a time, mixing until you achieve a creamy, lump-free consistency.
- Mix Filling: Stir in Dijon mustard, minced dill pickles, diced red onion, pepper, salt, and paprika until well combined.
- Fill Egg Whites: Transfer the yolk mixture into a piping bag or spoon and fill each egg white half with the creamy filling.
- Garnish and Serve: Top each deviled egg with one parsley stem and 2-3 pomegranate seeds. Serve immediately or refrigerate until ready to serve.
Notes
- Use an ice bath immediately after cooking to prevent overcooking and make peeling easier.
- For a smoother filling, you can blend the yolks and filling ingredients instead of mashing.
- Substitute pomegranate seeds with red pepper flakes or paprika for a different festive look.
- Make ahead by preparing the filling and egg whites separately; assemble just before serving to keep eggs fresh.
- Adjust seasoning to taste, adding more mustard or pickles for tanginess as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 250 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: 180 mg
