What are the five golden rules of deviled eggs?

We covered them above! 1) A perfect, easy-peel hard boil, 2) A lump-free, creamy yolk filling, 3) Balanced flavor (creamy + tangy), 4) Tasting and seasoning, and 5) Filling them properly for a beautiful look.

What is the secret ingredient to the perfect deviled eggs?

Every best deviled egg recipe has one. Ours is a tiny splash of pickle juice ! It adds the perfect tangy "zip" that cuts the richness of the yolks and mayo, making them taste bright and not heavy.

What are common deviled egg mistakes?

The most common mistakes are: 1) Overcooking the eggs (that sad green ring around the yolk), 2) Lumpy filling (from not mashing the yolks first), and 3) Under-seasoning (bland eggs!).

What is the "forgotten ingredient" I always add to my deviled eggs?

That would be acidity ! It's the "forgotten ingredient" that most amateur cooks miss. The rich, fatty yolks need a bright, acidic counterpoint to make them "pop." This is why we use Dijon mustard and a splash of pickle juice!

The Best Christmas Deviled Eggs (Easy, Festive Recipe!)

Description

The best Christmas Deviled Eggs! This easy recipe is creamy, delicious, and topped with a festive ‘holly’ garnish of parsley and pomegranate. The perfect easy Christmas appetizer for your holiday party.

Ingredients

Scale

6 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon dill pickle, minced
1 tablespoon red onion, finely diced
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon paprika

For the “Christmas Holly” Garnish:

Fresh parsley leaves
Pomegranate seeds (arils)

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Instructions

1. Cook the Eggs (Choose your method):

Stovetop Method (Classic): Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil. Cover, turn off the heat, and let sit for 12 minutes.
Instant Pot Method (From your notes): Place a steamer basket and 1 cup of water in the Instant Pot. Add eggs. Secure the lid, set to HIGH pressure, and cook for 5 minutes. Let the steam naturally release for 5 minutes, then quick release.

2. Create Ice Bath: While eggs are cooking, prepare a large bowl with ice and water. Use tongs to transfer the cooked eggs immediately into the ice bath. Let cool for 10 minutes.

3. Prep the Eggs: Peel the cooled eggs. Slice each egg in half lengthwise. Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on your serving platter.

4. Make the Filling: Mash the egg yolks with a fork until they are a fine crumble. Add the mayonnaise, Dijon mustard, minced pickle, diced onion, salt, pepper, and paprika. Stir until the filling is creamy and smooth.

5. Fill the Eggs: Pipe or spoon the yolk mixture evenly into the egg white halves.

6. Garnish for Christmas: Just before serving, sprinkle lightly with extra paprika. Top each deviled egg with a small parsley leaf and 2-3 pomegranate seeds to look like a sprig of holly.

7. Serve: Serve immediately or refrigerate in an airtight container for up to 2 days.

Notes

The “Secret” to Creamy Filling: For an extra smooth, lump-free filling, press the cooked yolks through a fine-mesh sieve before mixing in the mayonnaise.
Make-Ahead Tip: You can make these the day before! Store the egg white halves and the yolk filling in separate airtight containers in the fridge. Pipe the filling and garnish just before serving for the freshest look.
Piping Tip: No piping bag? Spoon the filling into a Ziploc-style sandwich bag, push it to one corner, and snip off the tip.

Prep Time: 25 minutes
Cooling Time: 10 minutes
Cook Time: 5 minutes (for Instant Pot)
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 deviled egg
Calories: 79kcal
Sugar: 0.2g
Sodium: 139mg
Fat: 7g
Carbohydrates: 0.4g
Fiber: 0.1g
Protein: 3g
Cholesterol: 96mg