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Red & Green Deviled Eggs
Delight your guests with these adorable Red & Green Deviled Eggs, the perfect fun food craft for Christmas!
Not only are they a blast to make with the kids, but they’re also a nutritious and protein-packed snack to serve at your holiday parties.
With their vibrant colors and festive presentation, these deviled eggs are sure to be a hit with both kids and adults.
Plus, they’re made with wholesome ingredients like eggs, Greek yogurt, and parsley, making them a protein-packed & nutrient-dense treat.
So get creative, have some fun, and make these ADORABLE deviled eggs a part of your Christmas celebration!
➡️ Homemade Mayonnaise:
➡️ Homemade Pesto Recipe:
More FUN Christmas recipes:
6 servings
Ingredients:
- 6 large eggs
- 3 Tbsps pesto sauce
- 1 Tbsp homemade mayonnaise
- 1 Tbsp plain Greek yogurt
- 2 Tbsps freshly chopped Italian parsley or basil leaves
- sea salt and black pepper, to taste
- 6 sweet baby bell peppers, chopped to garnish
- fresh Italian parsley or basil, to garnish
Instructions:
To boil easy-to-peel eggs:
Bring a large pot of water to the boil and stir in 1 teaspoon baking soda. Using a spoon, gently lower the eggs into the boiling water, to avoid any cracking.
Boil gently for 10-12 minutes. While your eggs are cooking, prepare an ice bath. Once the eggs are done cooking, immediately and carefully transfer them into the ice bath, to stop the cooking process.
This helps to easily separate the membrane from the shell.
Once your eggs have cooled completely, peel them and slice them in half lengthwise as shown.
Scoop out the yolks into a food processor. Add the pesto sauce, mayo, yogurt, and parsley. Season with sea salt and pepper to your taste.
Pulse until well combined. Alternatively, you can mix everything with a fork until well combined in a bowl.
Pipe your green yolk mixture back into the egg whites.
Garnish with red bell pepper as desired and Italian parsley or basil as shown.
Enjoy!
💚Rachel
Red & Green Deviled Eggs
Persons
6
Ingredients
- 6 large eggs
- 3 Tbsps pesto sauce
- 1 Tbsp homemade mayonnaise
- 1 Tbsp plain Greek yogurt
- 2 Tbsps freshly chopped Italian parsley or basil leaves
- sea salt and black pepper, to taste
- 6 sweet baby bell peppers, chopped to garnish
- fresh Italian parsley or basil, to garnish
Instructions
- To boil easy-to-peel eggs:
- Bring a large pot of water to the boil and stir in 1 teaspoon baking soda. Using a spoon, gently lower the eggs into the boiling water, to avoid any cracking.
- Boil gently for 10-12 minutes. While your eggs are cooking, prepare an ice bath.
- Once the eggs are done cooking, immediately and carefully transfer them into the ice bath, to stop the cooking process. This helps to easily separate the membrane from the shell.
- Once your eggs have cooled completely, peel them and slice them in half lengthwise as shown.
- Scoop out the yolks into a food processor. Add the pesto sauce, mayo, yogurt, and parsley. Season with sea salt and pepper to your taste. Pulse until well combined. Alternatively, you can mix everything with a fork until well combined in a bowl.
- Pipe your green yolk mixture back into the egg whites.
- Garnish with red bell pepper as desired and Italian parsley or basil as shown.
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