Who doesn’t love deviled eggs during the holidays? Ours are extra special with their green Christmas hue and burst of herbs and red bell pepper throughout.
1 dozen eggs
1/3 cup mayo
1 tsp. mustard
3 tbsp. dill pickle relish
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh dill
3 drops green food coloring
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 c. diced red bell pepper
Boil your eggs and allow to cool. Peel and cut lengthwise and remove yolks.
Combine the egg yolks and all other ingredients in the bowl of a food processor. Process until all ingredients are incorporated and herbs are broken down, scraping the sides and base of the bowl as needed. Remove the mixture and transfer to a large pastry or zip top bag. Snip the corner of the bag with scissors, to make a small slit.
Place the tip of the bag into the empty hole of one egg-white half. Pipe the filling in a circular motion to fill the hole.
Sprinkle or place chopped red pepper over the top of your green egg center. Sprinkle with more chopped, fresh dill, if you like. Serve immediately or store in an air-tight container in the refrigerator for up to 24 hours.
PREP TIME: 20 minutes
TOTAL TIME: 40 minutes
YIELDS: 2 dozen
