Description
This Festive Christmas Deviled Eggs recipe offers a delightful twist on classic deviled eggs, featuring a unique vertical cut for a charming presentation, creamy yolk filling, and a decorative holly-inspired garnish with parsley and pomegranate seeds. Perfect for holiday parties and gatherings, these deviled eggs combine traditional flavors with a creative, festive look.
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: Boil 12 eggs until fully cooked, then immediately transfer them to an ice bath to cool completely, which helps make peeling easier.
- Peel and Slice: Carefully peel the eggs to avoid damaging the whites. Slice each egg in half vertically rather than the traditional horizontal cut to allow the eggs to stand upright on the serving tray.
- Trim for Stability: Trim a tiny sliver off the bottom of each egg half so they sit flat and stable for a festive presentation.
- Prepare Filling: Scoop out the yolks into a mixing bowl and mash them with a fork until smooth. Add mayonnaise, yellow mustard, salt, pepper, and garlic powder to taste, mixing until creamy and smooth.
- Fill Eggs: Transfer the yolk mixture into a piping bag fitted with a decorative tip. Pipe the mixture into the egg whites, swirling to create an appealing pattern.
- Garnish: Top each deviled egg with a small parsley leaf to resemble holly leaves and 2-3 pomegranate seeds to mimic berries for a festive look.
- Serve and Enjoy: Arrange the eggs on a serving tray and enjoy your adorable holiday appetizer.
Notes
- Using an ice bath immediately after boiling helps to easily peel eggs without damaging the whites.
- Slicing the eggs vertically is a creative alternative that enhances presentation and stability.
- Trim the bottom slightly to prevent eggs from tipping over on the serving platter.
- You can substitute olive oil mayonnaise with regular or vegan mayonnaise if preferred.
- For a bit of tang, consider adding a teaspoon of apple cider vinegar to the yolk mixture.
- Use fresh parsley for the best appearance and flavor in garnish.
- Pomegranate seeds not only add color but also a burst of sweetness that complements the creamy filling.
Nutrition
- Serving Size: 3 eggs
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 210 mg
