Description
Festive Christmas Deviled Eggs are a delightful holiday appetizer featuring hardboiled eggs filled with a creamy, tangy yolk mixture. Unique vertical slicing allows the eggs to stand upright, adorned with parsley and pomegranate seeds to resemble holly leaves and berries, perfect for adding a charming seasonal touch to your celebrations.
Ingredients
Scale
Eggs
- 12 hardboiled eggs (peeled)
Filling
- 1/3 cup mayonnaise (olive oil mayo recommended)
- 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 the eggs in a pot of boiling water and cook for 40 minutes, then immediately transfer them to an ice bath to cool completely. This makes peeling easier and prevents overcooking.
- Peel and slice eggs vertically. Carefully peel the eggs to avoid damaging the whites. Slice each egg in half vertically rather than horizontally, allowing them to stand upright on a serving tray. Trim a small sliver off the bottom of each egg half to help them sit flat.
- Prepare the 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 creamy and smooth.
- Pipe the filling. Transfer the yolk mixture into a piping bag fitted with a decorative tip. Pipe the filling into the egg white halves, swirling to create an attractive pattern.
- Garnish and serve. Decorate each deviled egg with a small parsley leaf to mimic holly leaves and place two or three pomegranate seeds on top to represent berries. Arrange on a tray and serve chilled for a festive presentation.
Notes
- Boil eggs for 12-15 minutes for optimal doneness instead of 40 minutes to avoid rubbery yolks; adjust cooking time accordingly.
- Use an ice bath immediately after boiling to make peeling easier and prevent green yolk discoloration.
- Trimming the bottom of the egg halves helps them stand upright more securely.
- For a smoother filling, you can add a teaspoon of apple cider vinegar or lemon juice for extra tanginess if desired.
- If you don’t have a piping bag, a zip-top bag with the corner cut off works well for filling the eggs.
- Substitute parsley with fresh cilantro or basil for a different herbal twist.
- This recipe is ideal for preparing in advance and storing covered in the refrigerator until serving.
Nutrition
- Serving Size: 3 deviled egg halves
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 180 mg
