Description
These festive Christmas Deviled Eggs are a delightful holiday appetizer featuring creamy, tangy yolk filling enhanced with dill pickle and red onion, topped with fresh parsley and vibrant pomegranate seeds for a colorful seasonal touch. Cooked conveniently in an Instant Pot for perfectly tender eggs every time.
Ingredients
Scale
Eggs
- 6 large eggs
- 1 cup water
Filling
- 1/3 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon dill pickle, minced
- 1 tablespoon red onion, diced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
Toppings
- Parsley stems
- Pomegranate seeds
Instructions
- Cook the eggs: Place the steamer basket in the Instant Pot and add in the eggs. Cover with 1 cup of water. Put on the lid, set the pressure cooker to HIGH, and cook for 5 minutes. Allow the steam to naturally release.
- Cool the eggs: When done cooking, immediately place the eggs directly into an ice bath using tongs to prevent burns. Let them cool completely to stop the cooking process.
- Prepare eggs for filling: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Arrange the egg whites on a serving plate and set aside.
- Mash the yolks: Place the yolks in a small bowl and mash with a fork until they resemble coarse pebbles. Gradually add mayonnaise a spoonful at a time, mixing until creamy and lump-free.
- Mix filling ingredients: Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves evenly.
- Garnish and serve: Top each deviled egg with one parsley stem and 2–3 pomegranate seeds. Serve immediately or refrigerate until ready to serve.
Notes
- Use fresh eggs for best results when hard boiling.
- Adjust seasoning to taste, adding more mustard or spices if preferred.
- For easier yolk filling piping, transfer mixture to a piping bag or zip-top bag with the corner cut off.
- Make these deviled eggs a day ahead and keep refrigerated; add pomegranate seeds and parsley just before serving.
- To remove eggshells easily, peel under running cold water after the ice bath.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 95 mg
