Santa Deviled Eggs

By Tracy

12 Person

40 Minutes

0 Calories

Santa Deviled Eggs! Fun cute recipe Real tasty food Took about 40 mins from boiling eggs to finishing the piping But worth it A big hit with family and friends! I love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. LOVE the idea, you can have any ideas on what to use besides cream cheese for the beard and hat trim? This would be great, your family will really enjoy deviled eggs.

Ingredients

1/3 cup cream cheese, softened
1/2 roasted sweet red pepper strips
1 oz. thick sliced deli ham
1 tbsp. capers, drained
1 tbsp. horseradish sauce, optional
1/4 tsp. paprika
1 tbsp. sweet pickle relish
4 1/2 tsp. Dijon mustard
1/2 cup mayonnaise
2 tsp. red food coloring
Hot water
12 hard-boiled large eggs

Method

01

Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up.
02

In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth.
03

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert # 16-star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache, and beard on the face; pipe pom-pom and trim on the hat. Refrigerate, covered, until serving.

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Santa Deviled Eggs

3.5

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 40 Mins
Total Time 40 Mins

02 Ingredients

1/3 cup cream cheese, softened

1/2 roasted sweet red pepper strips

1 oz. thick sliced deli ham

1 tbsp. capers, drained

1 tbsp. horseradish sauce, optional

1/4 tsp. paprika

1 tbsp. sweet pickle relish

4 1/2 tsp. Dijon mustard

1/2 cup mayonnaise

2 tsp. red food coloring

Hot water

12 hard-boiled large eggs

03 Method

Step 1

Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up.

Step 2

In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth.

Step 3

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert # 16-star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache, and beard on the face; pipe pom-pom and trim on the hat. Refrigerate, covered, until serving.

04 Author

Tracy

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