Description
A festive twist on classic deviled eggs, Christmas Deviled Eggs are creamy, tangy, and garnished with fresh parsley and pomegranate seeds for a colorful holiday appetizer. Made effortlessly in the Instant Pot, these deviled eggs combine mayonnaise, dijon mustard, dill pickle, and red onion for a flavorful filling.
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
Garnish
- parsley stems
- pomegranate seeds
Instructions
- Cook the eggs: Place the steamer basket inside an Instant Pot and add the eggs. Pour in 1 cup of water. Secure the lid and pressure cook on HIGH for 5 minutes. Allow the pressure to naturally release before carefully removing the lid.
- Cool the eggs: Immediately transfer the hot eggs to an ice bath using tongs to stop the cooking process and make peeling easier.
- Prepare the eggs: Slice each cooled egg in half lengthwise. Gently remove the yolks and place them in a small bowl. Arrange the egg whites on a plate or serving platter and set aside.
- Mash the yolks: Using a fork, mash the egg yolks until they resemble coarse pebbles. Gradually add mayonnaise, mixing until smooth and creamy without lumps.
- Add seasonings: Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined and flavorful.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves, evenly distributing the filling.
- Garnish and serve: Top each deviled egg with one parsley stem and 2-3 pomegranate seeds for a festive look. Serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling, ensure eggs are cooled completely in the ice bath before peeling.
- You can substitute dill pickle with sweet pickle relish for a milder flavor.
- Use a piping bag for a neater presentation of the filling.
- These deviled eggs can be made up to 1 day in advance and refrigerated.
- If you don’t have an Instant Pot, you can hard boil eggs on the stovetop for about 10 minutes.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 165 mg
