Festive Christmas Deviled Eggs: Your Go-To Holiday Appetizer
These festive Christmas Deviled Eggs are a perfect holiday appetizer, featuring a creamy yolk filling seasoned with dill pickle, red onion, mustard, and spices. Garnished with fresh parsley and vibrant pomegranate seeds, they add a touch of color and flavor to any festive spread.
Equipment
- Instant Pot
- Steamer basket
- tongs
- Small Bowl
- fork
- Serving tray
Ingredients
Main Ingredients
- 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
- parsley
- pomegranate seeds
Instructions
Preparation
- Place eggs in an Instant Pot steamer basket, add water, and pressure cook on HIGH for 5 minutes.
- Allow natural steam release, then immediately transfer cooked eggs to an ice bath using tongs.
- Halve the hard-boiled eggs, remove yolks into a small bowl, and set the whites aside on a serving plate.
- Mash the egg yolks with a fork until fine, then gradually mix in mayonnaise until the mixture is creamy and smooth.
- Stir in the dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Transfer the egg whites to a serving tray and either pipe or spoon the yolk mixture back into each egg white half.
- Garnish each deviled egg with one parsley stem and 2-3 pomegranate seeds; serve immediately or refrigerate.
Notes
These deviled eggs can be prepared ahead of time and refrigerated. For best results, add the parsley and pomegranate seeds just before serving to maintain freshness and presentation.