Description
Delightfully festive Christmas Deviled Eggs made with creamy seasoned yolks and garnished with fresh parsley and vibrant pomegranate seeds for a perfect holiday appetizer.
Ingredients
Scale
Eggs and Cooking
- 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 eggs: Place the steamer basket in the Instant Pot and add in the eggs, then cover with 1 cup of water. Secure the lid and pressure cook on HIGH for 5 minutes. Allow a natural steam release to finish cooking.
- Ice bath: When cooking is complete, carefully remove the eggs with tongs and immediately place them into an ice bath to cool and stop the cooking process.
- Prepare eggs: Slice the hard-boiled eggs in half lengthwise and gently remove the yolks. Arrange the egg whites on a serving plate and place yolks in a small bowl.
- Mash yolks: Mash the yolks with a fork until coarse and pebble-like, then add mayonnaise a spoonful at a time until the mixture is creamy and lump-free.
- Mix filling: Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Fill eggs: Spoon or pipe the yolk mixture evenly back into the egg white halves arranged on the serving tray.
- Garnish and serve: Top each deviled egg with one parsley stem and 2-3 pomegranate seeds. Serve immediately or refrigerate until ready to serve.
Notes
- Use tongs to handle hot eggs safely when removing from the Instant Pot.
- For a smoother filling, you can blend the yolk mixture briefly instead of mashing by hand.
- Substitute dill pickle with sweet relish for a milder flavor.
- The pomegranate seeds add festive color and a tart burst, but can be omitted if unavailable.
- Refrigerate deviled eggs up to 24 hours before serving for best freshness.
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 95 mg
