Add a festive twist to a classic appetizer with Christmas Deviled Eggs! These creamy, flavorful eggs are topped with bright pomegranate seeds for a pop of color and sweetness, and a sprinkle of fresh cilantro for a vibrant, herbaceous finish. The perfect blend of savory, tangy, and sweet, these deviled eggs are a fun, elegant addition to your holiday spread, sure to impress your guests!
INGREDIENTS
6 Large Eggs
1/4 Onion, finely diced
1/4 cup Mayonnaise
1 tsp Lemon Juice
1 Garlic Clove, minced
1 tsp Fresh Rosemary, finely chopped
1 tsp Fresh Thyme, finely chopped
1 tsp Salt
1 tsp Black Pepper
Fresh Cilantro, for garnish
Pomegranate Seeds, for garnish
METHOD
1. Place the eggs in a saucepan and add enough cold water to cover them by about 1 inch.
2. Bring the water to a boil, then cook the eggs for 10 minutes.
3. Immediately transfer the eggs to a bowl of ice water to cool before peeling.
4. Once cooled, peel the eggs and slice them in half lengthwise.
5. Carefully scoop out the yolks and place them in a separate bowl.
6. Add the diced onion, mayonnaise, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper to the yolks. Mix until smooth. For an extra creamy texture, blend the mixture in a blender.
7. Spoon or pipe the yolk mixture back into the egg whites.
8. Garnish each deviled egg with a cilantro leaf and a few pomegranate seeds for a festive look. Serve and enjoy your holiday-themed deviled eggs!