Description
These festive Christmas Deviled Eggs combine creamy, tangy yolk filling with fresh parsley and sweet-tart pomegranate seeds for a delightful holiday appetizer. Cooked effortlessly in the Instant Pot, this recipe delivers perfectly hard-boiled eggs every time with minimal effort.
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, for decoration
- pomegranate seeds, for decoration
Instructions
- Prepare the Instant Pot: Place the steamer basket inside the Instant Pot and add the six large eggs. Pour in 1 cup of water to cover the eggs adequately.
- Pressure cook the eggs: Secure the lid on the Instant Pot and set it to pressure cook on HIGH for 5 minutes. Once finished, allow the pressure to release naturally. Immediately transfer the eggs to an ice bath using tongs to stop the cooking process and make peeling easier.
- Peel and separate eggs: Carefully peel the cooled eggs and slice each in half lengthwise. Remove the yolks and place them in a small bowl; arrange the egg whites on a serving plate or platter and set aside.
- Prepare the filling: Mash the egg yolks with a fork until they have a coarse, pebble-like texture. Gradually add mayonnaise, one spoonful at a time, mixing until smooth and creamy without lumps.
- Season the filling: Stir in the dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined for a flavorful mixture.
- Assemble the deviled eggs: Using a spoon or piping bag, fill each egg white half with the yolk mixture evenly.
- Garnish and serve: Top each deviled egg with one parsley stem and 2-3 pomegranate seeds to add color and festive flavor. Serve immediately or refrigerate until ready to serve.
Notes
- Using an ice bath immediately after cooking the eggs helps stop the cooking process and makes peeling easier.
- Adjust the amount of mayonnaise to reach your preferred filling consistency—add less for a stiffer filling or more for creamier texture.
- Pomegranate seeds add a burst of sweetness and a festive touch but can be omitted if unavailable.
- This recipe can be prepared a few hours in advance and refrigerated before garnishing to save time on the day of serving.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 75
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 100 mg
