Christmas Deviled Eggs

Steps to make

1. 1

   Boil eggs

   10 min
   

   In a large saucepan, boil 6 eggs. You can also boil the eggs in a steamer basket or in your Instant Pot.

2. 2

   Cool

   5 min
   

   Using a slotted spoon, transfer the eggs to a bowl of ice-cold water and let cool completely, 5-10 minutes.

4. 3

   Peel and slice eggs

   3 min
   

   Crack the eggs, peel them carefully, then slice in half.

5. 4

   Remove egg yolks

   2 min
   

   To remove the egg yolks, push on the back of the egg half and pop out the egg yolks into a mixing bowl.

6. 5

   Mash egg yolks

   2 min
   

   Mash the yolks with a spatula to remove all the lumps. You can also use a hand mixer or food processor for a creamier and fluffy consistency of the egg mixture filling.

7. 6

   Prepare egg mixture filling

   2 min
   

   Add in 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon crème fraîche (soft cream cheese or sour cream), ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon finely chopped rosemary. Whip until very well combined, about 2 minutes.

8. 7

   Fill eggs

   3 min
   

   Transfer the prepared egg mixture filling to a large zip-lock bag or pastry bag fitted with a large star tip. Pipe the filling into the egg whites. Alternatively, spoon the mixture into the egg whites to make the prep much easier.

9. 8

   Garnish

   2 min
   

   Just before serving, garnish each egg with a few rosemary leaves and pomegranate arils.

10. 9

    Serve

    

    Serve on a platter or deviled egg plate. Store in an airtight container for up to 1 day.