Christmas Deviled Eggs
A festive and versatile appetizer, Christmas Deviled Eggs feature creamy yolk filling and paprika, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs Ensure they are fully cooked and cooled.
- 3 tablespoons mayonnaise Can be substituted with Greek yogurt for a lighter version.
- 1 teaspoon mustard Any type of mustard can be used; try Dijon for extra zest.
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
- as needed paprika For sprinkling on top.
- as needed fresh parsley For garnish.
Instructions
Preparation
- Gather all your ingredients.
- Place the eggs in a pot and cover them with cold water. Bring to a boil and simmer for about 10-12 minutes.
- Remove eggs, allow to cool, then peel.
- Slice each egg in half lengthwise and remove the yolks.
- Mash the yolks in a bowl until crumbly.
- Add mayonnaise and mustard to the mashed yolks, mixing until smooth but slightly chunky.
- Season with salt and pepper, and adjust to taste.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Sprinkle with paprika and garnish with fresh parsley.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Best enjoyed fresh. Can be made a day in advance; store refrigerated. Freezing is not recommended.