thepioneerwoman5.0
Christmas Deviled Eggs
This Christmas deviled eggs recipe mixes fresh herbs, egg yolks, and mayonnaise to make a green filling that is piped into a festive tree shape for the holiday!
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
📝 Preparation Steps
1
Fill a large pot with about 2 inches of water. Bring to a boil over high heat. Carefully add the eggs and cook for ⏱️ 12 minutes.
2
Remove the eggs with a slotted spoon and transfer to a large bowl of ice water. Let cool for ⏱️ 2 minutes. Remove each egg from the water; tap the top and bottom gently on the counter, then return the eggs to the ice water for 10 more minutes. Peel the eggs.
3
Halve the eggs lengthwise and remove the yolks.
4
Combine the egg yolks, mayonnaise, mustard, pickle relish, parsley, dill, green food coloring (if using), salt and black pepper in the bowl of a food processor. Process for 1 to ⏱️ 2 minutes to break down the herbs and combine well, scraping the sides and base of the bowl as needed. Remove the mixture and transfer to a large pastry bag, or zip top plastic bag. Snip the corner of the bag with scissors, to make a 1/2-inch wide cut.
5
Place the tip of the bag into the empty hole of one egg-white half. Pipe the filling just until it fills the hole. Then, draw a triangle around the edges of the filling, to resemble a Christmas tree. Repeat with all the egg halves.
6
Sprinkle chopped red pepper over top of the trees. Sprinkle with more chopped, fresh dill, if you like. Serve immediately or store in an air-tight container in the refrigerator for up to ⏱️ 24 hours.
Nutrition Facts
calories
56 Calories
fat Content
5 g
fiber Content
0 g
sugar Content
1 g
sodium Content
68 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
81 mg
carbohydrate Content
1 g
saturated Fat Content
1 g
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