Description
A festive and flavorful twist on classic deviled eggs, featuring a creamy filling enhanced with fresh rosemary, Dijon mustard, and a touch of lemon juice, garnished with vibrant pomegranate seeds and rosemary sprigs. Perfect for holiday gatherings and easy to prepare a day in advance.
Ingredients
Scale
Eggs
- 6 large boiled eggs
Filling
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon creme fraiche
- 1 teaspoon fresh finely chopped rosemary
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
Garnish
- 1/4 cup pomegranate seeds
- Sprigs fresh rosemary
Instructions
- Boil and cool eggs: Place the eggs in a large saucepan and cover with water. Bring to a boil, then turn off the heat and let the eggs sit for about 10-12 minutes. Transfer them to a bowl of ice water to cool completely. Peel the eggs and slice them in half lengthwise.
- Prepare the yolk mixture: Carefully pop the yolks out of the egg whites into a mixing bowl. Mash the yolks thoroughly with a fork until smooth and crumb-free.
- Mix filling ingredients: Add mayonnaise, Dijon mustard, fresh lemon juice, creme fraiche, chopped rosemary, sea salt, and ground pepper to the mashed yolks. Mix well until the filling is creamy and evenly combined.
- Fill the egg whites: Using a piping bag or a spoon, fill each egg white half with the yolk mixture, creating an even layer to hold the flavorful filling.
- Garnish the deviled eggs: Sprinkle pomegranate seeds on top of each filled egg for a burst of color and freshness. Add small sprigs of fresh rosemary as a decorative touch and to enhance the aroma.
- Store properly: Place the prepared deviled eggs in an airtight container. Refrigerate and store for up to one day ahead to allow flavors to meld and to keep the eggs fresh.
Notes
- Boil eggs gently to avoid overcooking and achieve a tender yolk texture.
- Use fresh herbs for the best flavor and aroma.
- Piping the filling gives a neater presentation but spooning is a fine alternative.
- These deviled eggs are best served chilled and within a day for peak freshness.
- Pomegranate seeds add a sweet-tart burst and festive color, but can be omitted if unavailable.
