Holiday Party Deviled Eggs Recipes

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CHRISTMAS DEVILED EGGS



Christmas Deviled Eggs image

Serve Christmas Deviled Eggs with bubbly Champagne or drinks at your holiday party. These Christmas appetizers are gorgeous for the holidays.

Provided by Lisa Hatfield

Categories     Appetizer

Number Of Ingredients 10

6 boiled eggs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon creme fraiche (or sub soft cream cheese or sour cream)
1 teaspoon fresh finely chopped rosemary
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/4 cup pomegranate seeds (garnish)
sprigs fresh rosemary (garnish)

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.

Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOLIDAY PARTY DEVILED EGGS



Holiday Party Deviled Eggs image

My family's enjoyed these tidbits for many years and for good reason- the eggs are just delicious. What's the secret? I add cream cheese to the filling to make it smooth and rich.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 10 servings.

Number Of Ingredients 8

10 hard-boiled large eggs
3 ounces cream cheese, softened
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash white pepper
Paprika, pimientos and fresh parsley

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the cream cheese, mayonnaise, mustard, Worcestershire sauce, salt and pepper; mix well. Stuff or pipe filling into egg whites. Garnish with paprika, pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 148 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

HOLIDAY DEVILED EGGS



Holiday Deviled Eggs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 12 servings

Number Of Ingredients 10

12 large eggs
1 tablespoon kosher salt
1 teaspoon red food coloring
1 teaspoon white vinegar
1 teaspoon green food coloring
1/2 cup packed fresh basil leaves
1/4 cup chopped chives, plus more for garnish
1 cup mayonnaise
Kosher salt and freshly ground black pepper
1/2 cup roasted red peppers, plus more for garnish

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.

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