Classic Devilled Eggs Recipe With a Holiday Twist

Classic Devilled Eggs Recipe With a Holiday Twist

Raise you hand if you adore a good devilled eggs recipe like I do! If you invite me to your Christmas pot luck, I can predict you’ll find me at the food table, smack next to the devilled eggs. One can never have too many and there are so many excellent recipes out there….

INGREDIENTS

• 6 hard-boiled eggs, cooled and peeled
• 3 tablespoons mayonnaise
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Red food colouring
• Green food colouring
• Water

PREPARATION

1. Cut eggs in half lengthwise and scoop out the yolks into a bowl
2. Stir in mayonnaise, mustard, salt and pepper
3. Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into the coloured water and allow to sit in the water until the eggs are the shade you like
4. Pat the coloured eggs dry
5. Fill the egg whites with the egg mayonnaise mixture
6. Arrange on a plate, cover and refrigerate up to 24 hours

FROSTED SUGAR COOKIE DIP

A fluffy dip made with International Delight Frosted Sugar Cookie Creamer and served fondue style with cubes of spongy pound cake.

INGREDIENTS

•  2 cups heavy whipping cream very chilled
•  1/2 cup International Delight Frosted Sugar Cookie Creamer very chilled
•  2 tbsp powdered sugar (optional, to taste)
•  16 oz pound cake cut into 1 inch cubes
•  sprinkles for decorating (optional)
•  crumbled sugar cookies for decorating (optional)

INSTRUCTIONS

1. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, International Delight Frosted Sugar Cookie Creamer, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
2. Pour frosted sugar cookie dip into your desired serving bowl. If decorating, dush the top of the dip with crushed sugar cookies and festive sprinkles.
3. Serve with pieces of pound cake and toothpicks or fondu forks for dipping.

NUTRITION

440KCAL

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.