Description
These festive Christmas Deviled Eggs combine creamy, tangy yolks with crunchy pickles and sweet pomegranate seeds for a colorful holiday appetizer. Cooked perfectly in an Instant Pot for effortless peeling, the eggs are seasoned with dijon mustard, red onion, and a hint of paprika, then garnished with fresh parsley and juicy pomegranate seeds to add a vibrant holiday flair.
Ingredients
Scale
Eggs and Cooking Ingredients
- 6 large eggs
- 1 cup water
Deviled Egg 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 (12 small stems)
- Pomegranate seeds (approximately 24-36 seeds)
Instructions
- Pressure Cook Eggs: Place a steamer basket inside the Instant Pot and arrange the eggs in it. Pour in 1 cup of water to cover the bottom. Seal the lid and set the Instant Pot to pressure cook on HIGH for 5 minutes. After cooking, allow the pressure to release naturally.
- Ice Bath for Eggs: Using tongs to avoid burns, immediately transfer the hot eggs to an ice bath to cool for about 5-10 minutes. This stops cooking and makes peeling easier.
- Prepare Eggs: Once cooled, slice each egg in half lengthwise and carefully remove the yolks, placing them in a small bowl. Arrange the whites on a serving platter and set aside.
- Make Filling: Mash the egg yolks with a fork until they look like coarse pebbles. Gradually add mayonnaise one spoonful at a time, mixing until the filling is creamy and lump-free. Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Fill Egg Whites: Using a spoon or piping bag, transfer the yolk mixture into the hollowed egg whites, dividing evenly among them.
- Garnish and Serve: Top each filled egg with one parsley stem and 2-3 pomegranate seeds for a festive presentation. Serve immediately or refrigerate covered until serving.
Notes
- Using the Instant Pot ensures easy peeling and evenly cooked eggs.
- Adjust the amount of paprika and pepper to taste for spiciness.
- Pomegranates add a burst of sweetness and color, but can be substituted with red bell pepper pieces if unavailable.
- May be prepared a few hours ahead and refrigerated; garnish just before serving.
- Use mayonnaise of your choice (regular or light) based on dietary preference.
Nutrition
- Serving Size: 2 egg halves
- Calories: 110
- Sugar: 1.2 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 185 mg
