Santa Deviled Eggs

Name: Santa Deviled Eggs
Ingredients: 12 hard-boiled 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

12 ingredients

3 steps

Ingredients

12 hard-boiled 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

1

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.
2

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.
3

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.