Christmas Deviled Eggs
Make this festive and easy recipe for the best Christmas Deviled Eggs. These cute eggs make a great decorative appetizer or side.
Ingredients
- 14 eggs large
- ½ cup mayonnaise can also sub some for Greek yogurt, see note 1 below.
- 1 Tablespoon sweet relish see note 2
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste we think ¼ teaspoon or so of each is a good starting point.
- parsley see note 3 below.
- red bell pepper
- paprika for garnish, if desired
Instructions
Boil the Eggs:
- Our favorite way to boil eggs so that they are perfectly cooked and (usually) peel pretty easily is to start with all of the eggs in a large pot covered with cold water. Sprinkle in ½ teaspoon or so baking soda (should help them peel more easily) and bring it to a boil. Once it starts to boil, cover and remove from heat and let rest for 12 minutes. Immediately transfer the eggs to an ice bath and let them cool for 10+ minutes. Peel eggs and cut in half lengthwise.
Make the Filling:
- Place 2 whole eggs (trust us! It makes for the best taste and texture, not to mention adds more filling) plus the other 12 egg yolks into the bowl of a food processor. Add the mayo, relish, mustard, salt and pepper. Process until nice and smooth, scraping down the sides around 10 seconds in. Transfer the filling to a piping bag with your desired tip (I used a star tip).
- Chop red bell pepper into little tiny pieces. Pipe the filling generously into the eggs. Place a bit of parsley in the filling, off to one side. Add 3 (don't use 2 or 4, research shows odd numbers are more aesthetically pleasing) pieces of bell pepper at the bottom of the parsley. See photos above for a visual, if desired. Serve and enjoy!
Notes
- I love using Greek yogurt when making things like this. I love the tangy flavor it adds as well as the extra protein. Just be careful not to substitute too much or the texture doesn't turn out well. We think about 30% or more mayo is necessary.
- I accidentally clogged up my piping bag last time I made deviled eggs because the chunks in my relish were too big for the tip I was using. If your relish has large chunks, we highly recommend running it through the blender before using.
- You don't have to use parsley and red bell pepper. You could use rosemary or thyme or a sprig of any other green herb. You could also use pomegranates instead of red bell peppers. We do like the way the parsley and bell pepper taste with the deviled eggs.
Nutrition
Serving: 2halvesCalories: 142kcalCarbohydrates: 1gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 195mgSodium: 142mgPotassium: 78mgFiber: 0.1gSugar: 1gVitamin A: 299IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
