Indulge in the holiday spirit with adorable Santa Claus Deviled Eggs. These are a festive twist on the classic appetizer that brings joy and whimsy to your Christmas celebrations. This cute and creative take on traditional deviled eggs transforms the familiar dish into a jolly crowd-pleaser.
These Santa-shaped deviled eggs are as fun to look at as they are to eat. All you need are teeny peppadew peppers, small mozzarella balls, and black peppercorns. Firstly, pipe out a body and head from the egg yolk mixture. Secondly, pop in two peppercorns for the eyes. Thirdly, use a small round slice of mozzarella for the white fur trim of Santa’s hat. Fourthly, crown the top with a petite peppadew pepper.
Then, cut beard and mustache shapes from mozzarella and place on the front of each. Finally, a speck of peppadew pepper creates a mouth.
What are Peppadew Peppers?
Peppadew peppers, trademarked as Piquanté Peppers, are a type of sweet and mildly spicy South African pepper. These peppers are known for their unique combination of sweet, tangy, and slightly hot flavors.
When it comes to Santa Claus Deviled Eggs or other festive recipes, peppadew peppers are chosen for their vibrant color, unique taste, and size. This makes them a delightful and visually appealing ingredient. Furthermore, their ability to balance sweetness and mild spiciness adds a special touch to dishes.
The Deviled Egg Filling:
The egg-filling mixture is a tangy mix of mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to your taste. While this recipe provides a delightful base, feel free to use your favorite deviled egg recipe.
Santa Claus Deviled Eggs are not just an appetizer; they are a festive centerpiece that captures the magic of Christmas. Impress your guests with this cute creation that brings joy and deliciousness to your holiday gatherings.
Santa Claus Deviled Eggs
Ingredients
- 18 large eggs
- 1 tablespoon white vinegar
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoon apple cider vinegar
- salt and pepper to taste.
- 24 black peppercorns
- 24 Peppadew peppers
- 6 small mozzarella balls
Instructions
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Place the eggs in a large pot. Cover with water about one inch above the eggs.
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Add the vinegar to the pot.
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Bring to a roiling boil.
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Turn off the heat, cover, and let sit for 15 minutes.
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Rinse in cold water.
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When eggs are cool enough to handle, peel, and cut in half.
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Remove the yolks from each half. Transfer to a food processor.
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Add the mayonnaise, mustard, and apple cider vinegar.
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Pulse until smooth.
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Transfer to a piping bag.
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Cut a sliver off of the bottom of the egg halves so they stand upright.
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Place on a serving dish.
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Pipe a round shape into the hole and then another smaller round shape on top.
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Push 2 peppercorns into each top round shape for eyes.
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Cut a small circle out of the mozzarella and place on top.
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Trim the bottom of the Peppadew peppers so they lie flat.
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Place the pepper on top of the mozarella circle.
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Cut a beard shape and a sliver for a mustache out of the mozzarella.
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Cut a tiny piece out of the Peppadew trimmings for a mouth.
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Assemble and place underneath the peppercorn eyes.
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Serve immediately or cover loosely with plastic cling film and chill before serving.
Recipe Notes
You will have more shells than eggs. The 18 eggs yield around 2 dozen deviled eggs.
Like this Santa Claus Deviled Egg Recipe? Also, check out some of these other holiday Deviled Egg Delights:
BLACK & ORANGE HALLOWEEN DEVILED EGGS
PESTO STAR DEVILED EGGS
