- 6 Eggsboiled
- 2 tbsp Mayonnaise
- 1 tbsp Dijon mustardor yellow mustard, or brown mustard
- 1 tbsp Lemon juicefresh
- 1 tbsp Sour creamor crème fraîche, or sub soft cream cheese
- ½ tsp Sea salt
- ½ tsp Black pepperground
- 1 tsp Rosemaryfresh finely chopped
For garnish:
- ÂĽ cup Pomegranate Arils
- sprigs fresh Rosemary
Christmas Deviled Eggs
Looking for the easiest appetizer to satisfy a crowd before your holiday dinner? Look no further than these festive Christmas Deviled Eggs! A holiday classic, these deviled eggs are a cinch to fill and never fail to ring in the holiday right. All you need are a few pantry staples, rosemary leaves and a handful of pomegranate arils to make these incredibly tasty appetizers. So easy, so good.  Â
To start, boil and peel the eggs. Slice them in half lengthwise and carefully remove the egg yolks. Mash the yolks, then add the mayonnaise (either homemade or store-bought), Dijon mustard, lemon juice, crème fraîche (sub in soft cream cheese or sour cream if you wish), a pinch of salt and black pepper, and fresh chopped rosemary. For a festive presentation, use a piping bag with a decorative tip to pipe the filling into the egg whites. Just before serving, garnish the eggs with rosemary leaves and pomegranate arils. Enjoy!
To make these Christmas Deviled Eggs, you will need the following ingredients:
Steps to make Christmas Deviled Eggs
1 | Boil eggs | 10 |
In a large saucepan, boil 6 eggs. You can also boil the eggs in a steamer basket or in your Instant Pot. | ||
2 | Cool | 5 |
Using a slotted spoon, transfer the eggs to a bowl of ice-cold water and let cool completely, 5-10 minutes. | ||
3 | Peel and slice eggs | 3 |
Crack the eggs, peel them carefully, then slice in half. | ||
4 | Remove egg yolks | 2 |
To remove the egg yolks, push on the back of the egg half and pop out the egg yolks into a mixing bowl. | ||
5 | Mash egg yolks | 2 |
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. | ||
6 | Prepare egg mixture filling | 2 |
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. | ||
7 | Fill eggs | 3 |
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. | ||
8 | Garnish | 2 |
Just before serving, garnish each egg with a few rosemary leaves and pomegranate arils. | ||
9 | Serve | |
Serve on a platter or deviled egg plate. Store in an airtight container for up to 1 day. | ||
Recipe Reviews
Deviled eggs are a staple at my holiday party table. Thanks for sharing the recipe!
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