Description
Celebrate the holidays with these festive Christmas Deviled Eggs, featuring creamy, tangy filling enhanced with dill pickle, red onion, and a touch of paprika, topped with fresh parsley and vibrant pomegranate seeds for a colorful, elegant appetizer.
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 in the Instant Pot and add the eggs. Pour in 1 cup of water to cover. Secure the lid and pressure cook on HIGH for 5 minutes. Allow the pressure to naturally release, then immediately transfer the eggs to an ice bath using tongs to stop the cooking and cool them down.
- Prepare the Eggs: Once cool, slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Arrange the egg whites on a serving platter and place the yolks in a small bowl.
- Mash the Yolks: Mash the yolks with a fork until they form coarse pebbles. Gradually add mayonnaise, a spoonful at a time, mashing until the mixture is creamy and lump-free.
- Combine Filling Ingredients: Stir in Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well mixed and smooth.
- Fill the Egg Whites: Using a spoon or piping bag, fill the hollow egg whites evenly with the yolk mixture.
- Garnish and Serve: Top each deviled egg with a sprig of parsley and 2–3 pomegranate seeds for a festive touch. Serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling of hard-boiled eggs, use eggs that are a few days old rather than fresh eggs.
- Adjust the amount of mayonnaise to achieve your preferred filling consistency.
- Substitute dill pickle with sweet pickle relish for a different flavor profile.
- If you don't have an Instant Pot, you can boil eggs on the stovetop for 10-12 minutes and then cool in an ice bath.
- Pomegranate seeds can be replaced with finely chopped red bell pepper for a similar red garnish.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 95 mg
