Description
Festive Christmas Deviled Eggs made creamy and flavorful with mayonnaise, Dijon mustard, dill pickle, and red onion, topped with fresh parsley and pomegranate seeds for a colorful holiday appetizer.
Ingredients
Scale
Eggs and Cooking
- 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
Garnish
- parsley
- pomegranate seeds
Instructions
- Cook the eggs: Place the steamer basket in the Instant Pot and arrange the eggs inside. Pour in 1 cup of water, cover with the lid, and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release before opening the lid.
- Cool the eggs: Immediately transfer the eggs to an ice bath using tongs to prevent burns. Let them cool completely to stop cooking and facilitate peeling.
- Prepare the eggs: Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a small bowl. Arrange the egg whites on a serving platter and set aside.
- Make the filling: Mash the yolks with a fork until coarse and crumbly. Gradually mix in the mayonnaise one spoonful at a time until the mixture becomes creamy and lump-free. Stir in the Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Fill the egg whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture evenly.
- Garnish and serve: Top each deviled egg with one parsley stem and 2 to 3 pomegranate seeds. Serve immediately or refrigerate until ready to serve.
Notes
- Use fresh eggs for easier peeling after boiling.
- For a smoother filling, blend the yolks with mayonnaise in a food processor instead of mashing by hand.
- Piping the filling creates a more elegant presentation but spooning works well too.
- The pomegranate seeds add a festive color and slight tartness that complements the creamy filling.
- Eggs can be cooked and prepared a day ahead; store refrigerated covered tightly.
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 130 mg
