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.
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
Place eggs in a medium sauce pan and cover with water.
Turn heat on high and bring water to a light boil.
When water starts to boil, reduce heat slightly and cook eggs for 9 minutes.
Drain eggs of all water and then add cold water to the pan to stop the cooking process.
Once eggs have cooled, peel eggs and slice in half longways with a sharp knife.
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.
Fill each egg with this creamy mixture until you have used all of it.
Arrange eggs on a plate of baby arugula and place fresh cranberries and slices of olives around the eggs.
Happy Holidays and May Your Table Be as Beautiful as You Are!