Best 4 Holiday Deviled Eggs Recipes

CHRISTMAS DEVILED EGGS

Steps:

• Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
• PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
• In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
• Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
• Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.

HOLIDAY DEVILED EGGS

Steps:

• For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool.
• For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag.
• Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag.
• Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color.
• Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.

HOLIDAY HORSERADISH DEVILED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
• Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

HOLIDAY DEVILED EGGS

Steps:

• In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
• Heat to boiling over high heat.
• Immediately remove saucepan from heat and cover tightly.
• Let stand 10 minutes.
• Pour off hot water and run cold water over eggs to cool.
• Remove eggs from shells if serving the same day.
• Slice each egg lengthwise in half.
• Gently remove yolks and place in medium bowl.
• With fork, finely mash yolks. Stir in filling ingredients until blended.
• Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
• Place egg white halves, cut sides up, on top of towels.
• Spoon about 1 rounded tablespoon yolk mixture into each half.
• Cover with plastic wrap and refrigerate up to 1 day.
• Garnish with sliced green onion or parsley leaves.