Christmas Deviled Eggs

These little gems couldn't be more perfect for the holiday season, and we thank for the inspiration.  


6 Eggs
2 tablepoons Mayonnaise
1 Tablepoons Dijon Mustard
1/4 teaspoon lemon juice
1 tablepoons Creme Fraiche (or sub soft cream cheese or sour cream)
1 teaspoon Rosemary (fresh and finely chopped)
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
Garnish:  Pomegranate seeds and sprigs fresh rosemary


  1. Hard-Boiled Eggs
  2. Peel and slice the boiled eggs in half
  3. Set aside the egg whites on a platter and the egg yolks in a bowl
  4. Thoroughly mash the egg yolks until fine
  5. In a separate bowl add the mayonnaise
  6. Dijon mustard
  7. lemon juice
  8. salt, pepper
  9. Mix thoroughly before adding the smashed egg yolks.
  10. Add finally chopped rosemary
  11. Add Cream Fraiche' (or soft cream cheese).
  12. Mix until well combined with a hand mixer (this gets it creamy and fluffy), and load into a large piping bag with tip.
  13. Pipe or spoon the filling back into the egg whites, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.

Use 1 tablespoon of Our Negg® Classic Seasoning as a substitute for ingredients outlined in yellow..



Leave a Reply

Your email address will not be published. Required fields are marked *