Santa Deviled Eggs Recipe

5 1 1
Santa Deviled Eggs Recipe
Santa Deviled Eggs Recipe photo by Taste of Home
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Santa Deviled Eggs Recipe

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5 1 1
Publisher Photo
I love creating special deviled eggs for parties. These little Santas are easier to make than they look, and everyone raves over them. —Crystal Schlueter, Northglenn, Colorado
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 12 hard-boiled large eggs
  • Hot water
  • 2 teaspoons red food coloring
  • 1/2 cup mayonnaise
  • 4-1/2 teaspoons Dijon mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon paprika
  • 1 tablespoon horseradish sauce, optional
  • 1 tablespoon capers, drained
  • 1 to 2 ounces thick sliced deli ham, cut into 24 pieces
  • 1/2 roasted sweet red pepper strips, cut into 24 thin pieces
  • 1/3 cup cream cheese, softened

Directions

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.
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.
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 face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving. Yield: 2 dozen.
Originally published as Santa Deviled Eggs in Taste of Home Christmas Annual Annual 2016, p106

  • 12 hard-boiled large eggs
  • Hot water
  • 2 teaspoons red food coloring
  • 1/2 cup mayonnaise
  • 4-1/2 teaspoons Dijon mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon paprika
  • 1 tablespoon horseradish sauce, optional
  • 1 tablespoon capers, drained
  • 1 to 2 ounces thick sliced deli ham, cut into 24 pieces
  • 1/2 roasted sweet red pepper strips, cut into 24 thin pieces
  • 1/3 cup cream cheese, softened
  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.
  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.
  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 face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving. Yield: 2 dozen.
Originally published as Santa Deviled Eggs in Taste of Home Christmas Annual Annual 2016, p106

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sugarcrystal User ID: 5836839 253565
Reviewed Sep. 2, 2016

"These are so cute!"

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