Festive Deviled Eggs

Prep Time: 5 Mins

Cook Time: 10 Mins

Total Time: 15 Mins

Makes: 12 half eggs

Your Holiday hosting made simple is all about serving easy dishes and appetizers with a festive flair like these Christmas tree-devilled eggs. The best part about deviled eggs is that you can make them ahead of time and it won’t steal any oven space. I like to add cilantro and chives for extra flavour, and I don’t pipe the egg yellows because I’m lazy and into the rustic look. I also mash up 2 whole eggs because I prefer the texture!

Ingredients

8 eggs

1-2 tablespoons mayonnaise

1 tablespoon cilantro, roughly chopped

1 tablespoon chives, roughly chopped

½ cucumber, thinly sliced in ribbons

Salt to taste

Directions

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1. Place the eggs in a pot and cover with water by 1-2 inches, bring to a boil, cover, and remove from heat. Let sit for 9-12 minutes. Immediately submerge in cold water to stop them from cooking. Peel and cut them in half, scooping out the egg yolks. Reserve two whole eggs to add to the yolks, and add the cilantro, chives, mayonnaise, and salt to taste. Mash with a potato masher or fork.

2. Stuff the egg whites with the egg yolk mixture. Then like an accordion fold the cucumber slice and use a toothpick to pierce through the center and pin the cucumber tree on each egg.    

• Storing Tips

  Leftovers can be refrigerated for 3-4 days.

• Nutrition

  Per 1 serving (12 total):

  Calories: 73

  Carbohydrates: 3g

  Protein: 5g

  Fat: 5g

  Saturated Fat: 1g

  Fiber: 1g

  Sugar: 1g