Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
A Very Brady Renovation
Christmas Tree Deviled Eggs
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 20 to 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 51
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 88 mg
- Sodium
- 73 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 20 to 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 51
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 88 mg
- Sodium
- 73 mg
Ingredients
Directions
Special equipment:
a piping bag fitted with a star tip; a small star cutter- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Run the eggs under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into the bowl of a food processor. Add the mayonnaise, parsley, cilantro, pickles and pickle juice, mustard, lime juice, sugar, vinegar, avocado and some salt and pepper and process until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip and pipe filling into each egg white half in a tall swirl (depending on how tall your swirls are, you may not have enough filling for all of the egg white halves; if so, reserve for another use).
- Use a paring knife or small star cutter to cut out stars from the pepper. Place a star on top of each swirl of filling. Lightly sprinkle with smoked paprika to garnish.
