Deviled eggs make a great finger food or side dish for any holiday, but we especially love them for Christmas breakfast. This year, present your guests with something more festive and try this Christmas deviled egg recipe. The filling uses all of the favorites, including mayo, mustard, and pickle relish, but pumps up the green color and flavor with the hefty addition of fresh herbs like parsley and dill. Decorate with chopped red bell pepper for a festive finish!
- 1dozen eggs
- 1/3 c.mayonnaise
- 1 tsp.mustard
- 3 tbsp.dill pickle relish
- 1/4 c.chopped fresh parsley
- 2 tbsp.chopped fresh dill, plus more for serving
- 1drop green food coloring, optional
- 1/4 tsp.kosher salt
- 1/4 tsp.ground black pepper
- 1/4 c.diced red bell pepper
- 1Fill 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.
- 2Remove 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.
- 3Halve the eggs lengthwise and remove the yolks.
- 4Combine 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.
- 5Place 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.
- 6Sprinkle 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.
Tip: Save your egg carton! This makes a great holder for your cooked eggs, if you hold them in the refrigerator overnight before mixing up the deviled eggs.