Description
A festive take on classic deviled eggs, these Christmas Deviled Eggs are cooked in an Instant Pot for perfectly tender whites and creamy yolk filling. Enhanced with dill pickle, red onion, and Dijon mustard, and garnished with fresh parsley and pomegranate seeds, they make an elegant appetizer or holiday party treat.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1 cup water
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp dill pickle, minced
- 1 tbsp red onion, diced
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp paprika
- Parsley stems for garnish
- Pomegranate seeds for garnish
Instructions
- Cook Eggs: Place the steamer basket in the Instant Pot and add the eggs. Pour in 1 cup of water. Close the lid and set the pressure cooker to HIGH pressure for 5 minutes. Once done, allow the steam to release naturally before opening the lid.
- Ice Bath: Immediately transfer the eggs to an ice bath using tongs to stop the cooking process and cool them quickly. Let them sit for several minutes until fully cooled.
- Prepare Eggs: Peel the cooled eggs and slice each one in half lengthwise. Carefully remove the yolks, placing them in a small bowl, and arrange the egg whites on a serving plate.
- Mash Yolks: Using a fork, mash the yolks until coarse pebble-like texture forms. Gradually add the mayonnaise, folding it in spoonful by spoonful, until the mixture is creamy and lump-free.
- Add Flavorings: Mix in the Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until evenly combined.
- Fill Egg Whites: Transfer the yolk mixture into a piping bag or spoon, then fill each egg white half generously with the yolk filling.
- Garnish and Serve: Top each deviled egg with one parsley stem and 2-3 pomegranate seeds for a festive look. Serve immediately or chill in the refrigerator until ready to serve.
Notes
- Make sure to let the eggs cool fully in the ice bath to facilitate easy peeling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- If you don’t have an Instant Pot, you can hard boil the eggs by boiling them for 10-12 minutes and then placing them in an ice bath.
- Use fresh pomegranate seeds for the best flavor and crunch.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
