Description
Celebrate the holidays with these festive Christmas Deviled Eggs, featuring a creamy filling infused with dill pickle and Dijon mustard, topped with fresh parsley and ruby red pomegranate seeds for a colorful, flavorful 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 stems
- pomegranate seeds
Instructions
- Cook Eggs: Place the steamer basket inside the Instant Pot and add the 6 large eggs. Pour 1 cup of water over the eggs. Secure the lid and pressure cook on HIGH for 5 minutes.
- Natural Release and Ice Bath: Allow the Instant Pot to naturally release steam after cooking. Once done, carefully remove the eggs with tongs and immediately transfer them to an ice bath to cool completely.
- Prepare Eggs: Slice the cooled hard-boiled eggs in half lengthwise and gently remove the yolks. Arrange the egg whites on a serving platter and place the yolks in a small mixing bowl.
- Mash Yolks: Using a fork, mash the yolks until they have a coarse, pebble-like texture. Add the mayonnaise a spoonful at a time and mix until you achieve a creamy, lump-free consistency.
- Mix Filling: Stir in the Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until fully combined and flavorful.
- Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the hollowed egg whites on the serving tray.
- Garnish: Top each deviled egg with one parsley stem and 2 to 3 pomegranate seeds for a festive holiday look.
- Serve or Store: Serve immediately or refrigerate until ready to serve, keeping them chilled.
Notes
- Using an ice bath immediately after cooking helps make peeling the eggs easier and prevents overcooking.
- For creamier filling, add mayonnaise gradually to control the texture.
- Pomegranate seeds add a burst of sweetness and a festive color contrast, but can be substituted with finely chopped red bell pepper if unavailable.
- Store deviled eggs covered in the refrigerator and consume within 2 days for best freshness.
- If you don’t have an Instant Pot, you can boil eggs on the stovetop for 10-12 minutes and then proceed with the recipe.
Nutrition
- Serving Size: 1 serving (1 deviled egg half)
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 80 mg
