Santa Deviled Eggs

• Gluten free

• Meat

  • 24 cut into pieces 1 to 2 ounces thick sliced deli ham, thick sliced

• Refrigerated

  • 12 Eggs, hard cooked large

• Condiments

  • 1 tbsp Capers
  • 4 1/2 tsp Dijon mustard
  • 1 tbsp Horseradish sauce
  • 1/2 cup Mayonnaise
  • 1 tbsp Sweet pickle relish

• Baking & Spices

  • 2 tsp Food coloring, red
  • 1/4 tsp Paprika
  • 1/2 Red pepper strips, cut into 24 thin pieces, roasted sweet

• Dairy

  • 1/3 cup Cream cheese

• Liquids

  • 1 Water, HOT

Found on tasteofhome.com

Description

Ingredients

• 12 hard-cooked 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

• 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition