Description
Delight your guests this holiday season with these festive Christmas Deviled Eggs. Made with creamy mayonnaise, tangy dill pickle, sharp dijon mustard, and topped with fresh parsley and vibrant pomegranate seeds, this recipe brings a colorful and flavorful twist to classic deviled eggs. Perfect for parties or appetizer trays, these eggs are cooked effortlessly in an Instant Pot ensuring perfectly cooked yolks every time.
Ingredients
Scale
Eggs and Cooking Liquid
- 6 large eggs
- 1 cup water
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 stems
- pomegranate seeds
Instructions
- Cook the eggs: Place the steamer basket inside the Instant Pot and add the eggs. Pour 1 cup of water over the eggs. Close the lid and set to pressure cook on HIGH for 5 minutes.
- Release pressure and cool: Once cooking is complete, allow the steam to naturally release. Immediately transfer the eggs using tongs into an ice bath to stop cooking and cool completely.
- Prepare the eggs: Slice each egg in half lengthwise and carefully remove the yolks. Arrange the egg whites on a serving platter and place the yolks in a small bowl.
- Mash the yolks: Mash the yolks with a fork until they are coarse and crumbly. Gradually add mayonnaise, a spoonful at a time, until the mixture becomes creamy and smooth without lumps.
- Mix the filling: Stir in the dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until thoroughly combined.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly into the hollowed egg white halves.
- Garnish and serve: Top each deviled egg with a small parsley stem and 2-3 pomegranate seeds for a festive touch. Serve immediately or refrigerate until ready to serve.
Notes
- Using an Instant Pot ensures perfectly cooked eggs every time without overcooking.
- For easier peeling, place eggs in an ice bath immediately after cooking.
- Substitute mayonnaise with Greek yogurt for a healthier twist.
- Add a pinch of cayenne pepper for a spicy kick.
- Garnish with fresh herbs like chives or dill if parsley is unavailable.
- Prepare the filling a day ahead and refrigerate for convenience.
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 110 mg
