Christmas Deviled Eggs with Pomegranate Recipe

Ingredients

Eggs

• 6 large eggs
• 1 cup water

Filling

• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp dill pickle, minced
• 1 tbsp red onion, diced
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/4 tsp paprika

Garnish

• Parsley stems
• Pomegranate seeds

Instructions

1. Place the steamer basket in the Instant Pot and arrange the eggs inside. Pour 1 cup of water over the eggs to enable steaming.
2. Secure the lid and set the Instant Pot to cook on HIGH pressure for 5 minutes. Allow the steam to naturally release once cooking completes.
3. Immediately transfer the cooked eggs to an ice bath using tongs to stop cooking and cool them quickly. Let them chill until fully cool.
4. Slice the eggs in half lengthwise and carefully remove the yolks, placing yolks in a small bowl and the whites on a serving plate.
5. Mash the yolks with a fork until they have a coarse pebble-like texture. Gradually add mayonnaise, mixing until the filling is smooth and lump-free.
6. Stir in Dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until evenly combined.
7. Spoon or pipe the yolk mixture into the hollowed egg whites, evenly distributing the filling.
8. Top each deviled egg with a fresh parsley stem and 2-3 pomegranate seeds. Serve immediately or refrigerate until ready to serve.

Notes

• Using the Instant Pot ensures perfectly cooked eggs every time with no guessing required.
• For a smoother filling, blend the yolk mixture briefly in a food processor instead of mashing by hand.
• Pomegranate seeds add a fresh burst of flavor and festive color but can be omitted or replaced with paprika or chives if preferred.
• Make these deviled eggs up to one day in advance; keep refrigerated and garnish just before serving.
• To peel eggs easily, gently crack shells and peel under running water to avoid white damage.