Hey there, holiday lovers!
Are you excited for Christmas? I know I am!
Today, I’m sharing a festive treat that’s sure to impress: Christmas stuffed eggs.
They’re colorful, delicious, and perfect for your holiday gatherings.
Plus, they’re super easy to whip up!
Let’s dive into this tasty holiday snack!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Ingredients
- 6 large eggs
- 1 tablespoon mayonnaise
- 1 ½ teaspoons spicy brown mustard
- 1 teaspoon sour cream
- 24 pink peppercorns (or small pieces of red bell pepper)
- 12 small parsley leaves
- Salt and freshly ground pepper (to taste)
Step 1: Boil and Cool the Eggs
Place 6 large eggs in a pot of cool water, making sure the water just covers the eggs.
Put the pot on the stove and set the heat to MEDIUM-HIGH.
Boil the eggs for 20 minutes.
After boiling, transfer the eggs to a bowl of cold water and let them cool for 5-10 minutes.
This will make the eggs easier to peel and stop the cooking process.
Step 2: Peel the Eggs
Once the eggs are cool, carefully tap around the center of each egg to crack the shells.
Gently peel the shells, making sure to keep the eggs pristine and free of tears and dents.
Take your time to keep the whites intact.
Step 3: Prepare the Yolks
Slice the peeled eggs in half lengthwise.
Carefully remove the yolks and place them in a mesh strainer set over a bowl.
Use a spoon to push the yolks through the strainer.
This step ensures that the yolks are broken up evenly, resulting in a smooth filling for your deviled eggs.
Step 4: Mix the Filling
In a mixing bowl, combine the strained egg yolks, 1 tablespoon of mayonnaise, 1½ teaspoons of spicy brown mustard, 1 teaspoon of sour cream, and a sprinkle of salt and pepper.
Mix everything together until the filling reaches a creamy consistency similar to hummus.
If the filling appears dry, taste it and add a bit more mayo or mustard to achieve the desired creaminess.
Step 5: Fill and Garnish the Eggs
Transfer the creamy yolk mixture to a pastry piping bag.
Carefully pipe the filling into the hollowed halves of the egg whites.
Finish by garnishing each deviled egg with 2-3 pink peppercorns and a single parsley leaf.
Your deviled eggs are ready to serve and enjoy!
