Description
A delightful twist on the classic appetizer, these Christmas Deviled Eggs are adorned with vibrant pomegranate seeds and sprigs of parsley, making them a festive treat perfect for holiday gatherings.
Ingredients
- 6 large eggs
- 1 cup water
- 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
- Parsley for garnish
- Pomegranate seeds for topping
Instructions
- Place a steamer basket in the Instant Pot and add the eggs. Pour in the water to cover the bottom.
- Secure the lid and set the Instant Pot to pressure cook on HIGH for 5 minutes.
- Once the timer goes off, allow the steam to naturally release.
- When safe, transfer the eggs to an ice bath.
- After cooling, slice each egg in half and remove the yolks.
- Mash the yolks in a bowl until coarse.
- Mix in the mayonnaise until smooth.
- Add mustard, minced dill pickle, diced onion, pepper, salt, and paprika until combined.
- Fill egg whites with yolk mixture using a piping bag or spoon.
- Garnish with parsley and pomegranate seeds.
- Serve immediately or chill in the refrigerator until ready.
Notes
Eggs are best if a week old for easy peeling. Don’t skip the ice bath for easier peeling. Add garnishes right before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American