Description
These festive Christmas Deviled Eggs are a delightful appetizer, perfectly combining creamy, tangy, and savory flavors with a decorative touch of parsley and pomegranate seeds. Prepared quickly in the Instant Pot, they offer an easy yet elegant dish ideal for holiday gatherings.
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
- pomegranate seeds
Instructions
- Pressure Cook Eggs: Place the steamer basket in the Instant Pot and add in the eggs. Cover with 1 cup of water, put on the lid, and pressure cook on HIGH for 5 minutes.
- Release Pressure and Cool: Allow the steam to naturally release. Once done, immediately remove the eggs with tongs and place them into an ice bath to cool and stop the cooking process.
- Prepare Eggs for Filling: Slice the hard boiled eggs in half and carefully remove the yolks. Place the yolks in a small bowl and set the egg whites aside on a serving plate.
- Mash Yolks: Mash the egg yolks with a fork until they resemble coarse pebbles, then gradually add mayonnaise a spoonful at a time, mixing until you achieve a creamy, lump-free consistency.
- Mix Filling Ingredients: Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Fill Egg Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture.
- Garnish and Serve: Place 1 parsley stem and 2 to 3 pomegranate seeds on top of each deviled egg. Serve immediately or refrigerate until ready to serve.
Notes
- To easily peel the eggs, place them in the ice bath immediately after cooking.
- Use a piping bag for a prettier presentation when filling the eggs.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust the amount of dijon mustard and pickle to taste for more tanginess.
- Pomegranate seeds add a festive color and a burst of sweetness; you can omit if unavailable.
Nutrition
- Serving Size: 1 deviled 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: 0.2 g
- Protein: 3 g
- Cholesterol: 85 mg
