Description
These Christmas Deviled Eggs are a festive and delicious holiday appetizer. The combination of creamy yolk filling, tangy mustard, and crunchy pickles, topped with pomegranate seeds and parsley, makes these deviled eggs both visually appealing and delightful to eat.
Ingredients
Scale
- 6 large eggs
- 1 cup water
- 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
- Fresh parsley leaves
- 2–3 pomegranate seeds per egg
Instructions
- Cook the eggs in an Instant Pot: Place the eggs in a steamer basket, cover with water, and cook on HIGH for 5 minutes. Let the steam naturally release.
- Place the cooked eggs in an ice bath to cool.
- Once cooled, peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a small bowl and set the whites aside on a plate.
- Mash the yolks with a fork until crumbly. Add the mayonnaise a spoonful at a time, mixing until smooth and creamy.
- Stir in the Dijon mustard, dill pickle, red onion, salt, pepper, and paprika until combined.
- Transfer the yolk mixture into the egg whites, either by piping it for a clean look or spooning it in for a more casual presentation.
- Top each egg with a fresh parsley leaf and 2-3 pomegranate seeds. Serve immediately or refrigerate until ready to serve.
Notes
- Perfect for holiday parties or family gatherings.
- Quick to prepare and sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 79
- Sugar: 0.4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg
Keywords: Christmas Deviled Eggs, holiday appetizer, deviled eggs