Description
These festive Christmas Deviled Eggs are a flavorful and colorful appetizer perfect for holiday gatherings. Made with creamy mayonnaise, tangy Dijon mustard, dill pickle, and red onion, then garnished with fresh parsley and jewel-like pomegranate seeds, they bring both taste and visual appeal to your party table. Cooked quickly and easily in an Instant Pot, these deviled eggs are a delightful holiday treat everyone will enjoy.
Ingredients
Scale
Eggs
- 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 in the Instant Pot and add the 6 large eggs. Pour in 1 cup of water. Secure the lid and pressure cook on HIGH for 5 minutes. Allow the pressure to naturally release before carefully removing the eggs with tongs. Immediately transfer the eggs into an ice bath to stop cooking and make peeling easier.
- Prepare the eggs: Once cooled, slice each hard-boiled egg in half lengthwise. Gently remove the yolks from the whites and place yolks in a small mixing bowl. Arrange the egg whites on a plate or serving platter and set aside.
- Mash the yolks: Use a fork to mash the egg yolks until they resemble coarse pebbles. Gradually mix in 1/3 cup mayonnaise, a spoonful at a time, until the mixture becomes creamy and lump-free.
- Add seasoning: Stir in 1 teaspoon Dijon mustard, 1 tablespoon minced dill pickle, 1 tablespoon diced red onion, 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1/4 teaspoon paprika into the yolk mixture until well combined.
- Fill the egg whites: Spoon or pipe the seasoned yolk mixture into the hollowed-out egg whites, evenly distributing the filling among all halves.
- Garnish and serve: Top each deviled egg with one parsley stem and 2 to 3 pomegranate seeds for a festive look. Serve immediately or refrigerate until ready to serve.
Notes
- Use tongs when removing eggs from the Instant Pot to avoid burns.
- For easier peeling, the ice bath is essential to cool the eggs quickly.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Add more or less mustard based on your taste preference.
- Ensure the pomegranate seeds are fresh and not too juicy to avoid soggy eggs.
- Optional: Sprinkle additional paprika on top for extra color.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 90 mg
