Description
Festive Christmas Deviled Eggs that bring a vibrant twist to a classic appetizer. These deviled eggs feature a creamy, tangy green yolk filling, beautifully piped into egg white halves and decorated with red pepper bows to resemble holiday wreaths. Perfect for holiday parties and gatherings to add color and cheer to your appetizer spread.
Ingredients
Scale
Eggs
- 6 hard boiled eggs, cut in half lengthwise
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- Salt and pepper, to taste
- Bright green food coloring, a few drops
Garnish
- ¼ red pepper, diced
Instructions
- Prepare the eggs: Peel the hard-boiled eggs carefully and slice each egg in half lengthwise, creating egg white halves with intact edges.
- Make the yolk mixture: Scoop out the yolks into a mixing bowl. Add the mayonnaise, mustard, salt, and pepper to the yolks. Mix thoroughly until the ingredients are fully combined and smooth.
- Color and pipe the filling: Add a few drops of bright green food coloring to the yolk mixture. Whip the mixture with a fork until smooth and evenly colored. Transfer the mixture into a piping bag fitted with a star tip for decorative filling.
- Assemble the deviled eggs: Pipe the green yolk mixture neatly into the center of each egg white half. Garnish each egg with three small diced pieces of red pepper arranged like bows, creating a festive wreath effect.
Notes
- Use fresh eggs for best peeling results when boiling.
- Adjust the amount of mustard and mayonnaise to taste for desired tanginess and creaminess.
- Food coloring intensity can be increased or decreased based on preference.
- For a different presentation, try piping different festive shapes with the filling.
- These deviled eggs should be kept refrigerated and consumed within 2 days for optimal freshness.
