CHRISTMAS DEVILED EGGS
During the holidays, we all love easy recipes and festive holiday appetizers to wow our friends, serve to our family, or take to a party. These super creamy Christmas deviled eggs always get rave reviews!
Ingredients
- 6 boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard swap in yellow mustard or brown mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon creme fraiche or sub soft cream cheese or sour cream
- 1 teaspoon fresh finely chopped rosemary
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
garnish decoration
- ¼ cup pomegranate seeds garnish
- sprigs fresh rosemary garnish
Instructions
- Make hard boiled eggs by boiling them on the stove in a large saucepan, or in an Instant Pot, or try my easy steam method in a large pot that works every time, and use good quality fresh eggs!
- Transfer eggs from the hot water using a slotted spoon into a large bowl, and immediately cover the eggs with cold water and ice. Peel the cooked, cool eggs, and slice them in half.
- Push on the back of the egg half and pop out the yellow yolks into a mixing bowl. Instead of scooping out the whole yolks with a spoon (which can tear the egg white) gently push from the back of the egg and pop the yolks right out of the egg whites into a separate bowl.
- First, mash yolks very well in a bowl finely with a spatula to remove all the lumps from any of the remaining yolks. You can use a hand mixer or food processor too for a creamier and fluffy smoother consistency of the egg mixture filling. That is the secret to getting a gorgeous whipped yolk mixture that pipes like a dream.
- Then, add mayonnaise, Dijon mustard, lemon juice, salt, pepper, finely chopped rosemary, creme Fraiche' or soft cream cheese. Whip until very well combined for several minutes. Next, load your filling into a large zip lock bag or pastry bag fitted with a large star tip and your filling to get those pretty swirls.
- Hold the pastry bag top, and guide with your other hand to pipe the filling into the eggshells. Pipe in a continuous spiral starting from the bottom to get that "swirl look". Wipe off any excess filling on your eggs or plate with a wet paper towel. Or spoon mixture into the boiled eggshells if you don't want to fuss with piping.
- Cut tiny rosemary pieces and have your pomegranate seeds ready to go, then assemble in minutes right before your party on a beautiful white tray and garnish. Serve on a tray or deviled egg plate.
- Store in an air-tight container or hard boiled egg carrier for up to a whole day ahead.
Notes
This recipe is sponsored by Mediterranean Supermarket