Christmas Deviled Eggs
The perfect holiday party appetizer, Christmas Deviled Eggs are rich, creamy and garnished with a little touch of holly (pomegranate and parsley).
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp smoked paprika
- 1 tsp white wine vinegar
- 1/8 tsp salt
- 1/4 cup pomegranate arils
- 2 tbsp parsley
Instructions
- Place the eggs in a single layer in a saucepan or large pot. Add water until eggs are covered about 1 inch (total: 3 inches of water). Bring water to a boil, remove from heat and let stand for 15 minutes.
- Immediately remove the eggs and run under cold water or set in a large bowl of ice water.
- Carefully crack each egg and peel the shell. Peel it under running water to help make this easier.
- Cut eggs in half crosswise and carefully remove the yolks with a spoon.
- Place the egg yolks in a mixing bowl and add in mayo, Dijon mustard, white wine vinegar, paprika and salt. Stir together to combine.
- Place filling in a plastic piping bag with a fluted tip (or a plastic bag with the corner snipped off) and pipe each egg white with a swirl of the filling.
- Add a sprig of parsley to each deviled egg. Garnish with 3 pomegranate arils and a dash of extra smoked paprika.
Calories: 71kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 95mgSodium: 94mgPotassium: 49mgFiber: 0.2gSugar: 1gVitamin A: 215IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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