If you're looking for an easy and festive appetizer for your holiday gathering, this is it!
Elevate your holiday gatherings with our Deviled Egg Wreath, a creative twist on the classic deviled eggs that are not only delicious but will look extra festive on the table.
We are in full-on holiday mode here at Women of Today and will take any opportunity to get creative in the kitchen, especially if we can make it easy! This recipe is just about as easy as it gets, and who doesn’t love deviled eggs?!
Tip for peeling hard-boiled eggs: After boiling, transfer the eggs to a bowl of ice water and chill for 14 minutes; this will help the shells come off easier.
Deviled Egg Wreath
Servings 16 Deviled Eggs
Ingredients
- 8 large eggs, hard-boiled, peeled, and halved
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ½ tsp Dijon mustard
- 1 tbsp red onion, finely diced
- pinch of sea salt, or to taste
- fresh ground black pepper
- 3 cornichons, very finely diced
Garnish
- 2 cups arugula
- smoked paprika
- fresh finely chopped parsley
- 32 thin and small pieces of red pepper
Optional
- fresh cranberries to fill the center of the wreath for decoration only.
Instructions
- After the eggs are hard-boiled and cooled, peel and slice them in half lengthwise, remove the yolks, and add them to a mixing bowl. Place 8 halves on one dish and the other 8 halves on another dish.
- Mash yolks to a fine crumb with a fork. Add the mayonnaise, sour cream, Dion, red onion, salt, black pepper, and cornichons to the mixing bowl. Mix with a spoon until well combined. The mixture will be creamy.
- Spoon about a teaspoon of the egg mixture into each egg half on their separate plates. If you have a very small cookie scoop, this makes the job easier.
- On one of the plates with the 8 egg halves, sprinkle with smoked paprika. On the other plate with the other 8 halves, sprinkle the fresh chopped parsley.
- On a serving platter, arrange the arugula to resemble a wreath. Gently and alternating between the two different egg platters, arrange the deviled eggs. Place two thin, small pieces of red pepper on one of the ends to resemble horns.
Enjoy!!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All image by Lorianne DeVita
