Holiday Party Deviled Eggs Food

CHRISTMAS DEVILED EGGS

Steps:

• Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
• PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
• In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
• Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip.
• Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.

HOLIDAY DEVILED EGGS

Steps:

• In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
• Heat to boiling over high heat.
• Immediately remove saucepan from heat and cover tightly.
• Let stand 10 minutes.
• Pour off hot water and run cold water over eggs to cool.
• Remove eggs from shells if serving the same day.
• Slice each egg lengthwise in half.
• Gently remove yolks and place in medium bowl.
• With fork, finely mash yolks. Stir in filling ingredients until blended.
• Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
• Place egg white halves, cut sides up, on top of towels.
• Spoon about 1 rounded tablespoon yolk mixture into each half.
• Cover with plastic wrap and refrigerate up to 1 day.
• Garnish with sliced green onion or parsley leaves.