Christmas Deviled Eggs
Every Christmas there is always a plate of fancy deviled eggs on our table. This plate of eggs makes the table look beautiful and could almost pass for a Christmas centerpiece.
All you need is a white plate, some baby arugula, some fresh cranberries and a couple of sliced olives to make this dish “pop.”
If you’re making Deviled Eggs for a Holiday party or Christmas Dinner, you may want to make two plates of eggs – one with mustard and one without.
It’s actually surprising the number of people that do not like mustard in their Deviled Eggs, so we always make some without.
Christmas Deviled Eggs
Make a Beautiful Presentation this Holiday with Delicious Deviled Eggs
- 6 large Eggs
- 1/4 cup real mayonnaise
- 1 teaspoon Dijon Mustard ((OPTIONAL))
- 1/4 teaspoon salt
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Place eggs in a medium sauce pan and cover with water.
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Turn heat on high and bring water to a light boil.
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When water starts to boil, reduce heat slightly and cook eggs for 9 minutes.
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Drain eggs of all water and then add cold water to the pan to stop the cooking process.
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Once eggs have cooled, peel eggs and slice in half longways with a sharp knife.
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Scoop out the tasty egg yolk and place in a small bowl. Mix in the mayonnaise, mustard and a little salt. Stir until very creamy.
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Fill each egg with this creamy mixture until you have used all of it.
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Arrange eggs on a plate of baby arugula and place fresh cranberries and slices of olives around the eggs.
Want to give your friends a real Deviled Egg Treat – Make your own Homemade Mayonnaise and choose the healthiest Eggs Possible.
Happy Holidays and May Your Table Be as Beautiful as You Are!
