Time: 1 hour 30 min.
Complexity: easily
Quantity: for a large company

Deviled eggs are one of the most popular holiday appetizers. Delight your guests not only with their flavor but also with their beautiful presentation. Arrange the eggs on a board to form a Christmas wreath with a red bow. The egg filling, which forms the wreath itself, is made with fresh herbs, giving the wreath its matching color. The bow filling is made with cheddar and paprika, but for an even brighter bow, top the deviled eggs with chopped pickled pimento peppers. The flavor combination is amazing, and this wreath looks absolutely stunning.

Ingredients:

• 22 large eggs
• 220 g of cream cheese, room temperature
• 3/4 cup mayonnaise
• 1/4 cup grated sharp cheddar (about 30 g)
• 1/4 tsp paprika
• 1 bunch green onions, thinly sliced ​​(about 1 cup)
• 1.5 cups parsley leaves
• 0.5 tsp finely grated lemon zest
• 2 x 110g cans chopped pimento peppers (about 1 cup), drained and coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream cheese, cheddar cheese, pimento pepper, paprika

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Preparation:

Step 1
• Bring a large saucepan of water to a boil over high heat and place a large bowl of ice water next to the stove. Using a slotted spoon, carefully lower the eggs into the boiling water and cook for 12 minutes. Remove the eggs with a slotted spoon and transfer them to the ice water to cool completely, about 5 minutes.
Step 2
• Peel the eggs and halve them lengthwise. Remove the yolks from 9 egg white halves and transfer them to a food processor. Add 50g of cream cheese, 1/4 cup of mayonnaise, cheddar, paprika, and a pinch of salt. Blend until the mixture is fluffy and smooth. Season with additional salt, if desired. Transfer the cheese filling to a small pastry bag and refrigerate while you prepare the second filling.
Step 3
• Remove the yolks from the remaining 35 egg halves and transfer them to a clean food processor. Add the remaining 170g cream cheese, the remaining 1/2 cup mayonnaise, the green onions, parsley, lemon zest, and a large pinch of salt. Process until the mixture is fluffy and smooth. Season with additional salt, if desired. Transfer the filling to a small pastry bag and refrigerate while you fold in the egg whites.
Step 4
• Place a large wooden board (at least 65 x 45 cm) in front of you with one of the long sides facing you. Place one egg white half (pointed side down) in the center of the bottom third of the board. Place two egg white halves (pointed side inward) on each side of the center egg, resembling two loops of a bow.
Step 5
• Place two egg white halves (pointed side down) vertically under the center egg, tilting them diagonally to the left. Repeat this, placing the other two halves diagonally to the right. These are the ends of the ribbon.
Step 6
• Place 1 egg white half (pointed side in) next to the left loop of the bow, leaving very little space between the eggs. Continue laying out 19 more egg white halves in the same manner, creating a large circle, ending with the last egg white half placed next to the right loop of the bow.
Step 7
• Arrange the remaining 15 egg white halves around the inner perimeter of the outer circle, placing most of the egg white halves with the pointed side facing inward. You may need to arrange several halves at different angles. The inner row doesn't have to be perfect!
Step 8
• Cut a 1-cm corner off the bag of herb filling. Pipe the filling into 35 egg white halves that make up the wreath, then pipe the remaining filling over the whites. Using a small offset spatula, carefully spread the filling evenly over the eggs, maintaining the curved outer edges to create a flat surface.
Step 9
• Cut a 1 cm corner off the bag of cheese filling. Fill the 9 egg white halves that make up the bow, then pipe the remaining filling over the egg whites. Using a small offset spatula, carefully spread the filling evenly over the eggs until they are completely covered.
Step 10
• Cover the bow with 3/4 cup pimento peppers. Sprinkle the remaining 1/4 cup pimento around the wreath. Serve immediately.

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