Santa Deviled Eggs
Description
Be prepared for rave reviews for these festive little Santa gems. Place them on a beautiful platter and make them the centerpiece of your party table.
Ingredients
12 hard-boiled large eggs
hot water
2 t. red food coloring
1/2 c. real mayonnaise
4 1/2 t. Dijon mustard
1 T. sweet pickle relish
1/4 t. paprika
1 T. horseradish sauce, optional
48 capers, rinsed and drained
1 - 2 oz. thick sliced deli ham, cut into 24 pieces
1/2 roasted sweet red pepper strips, cut into 24 thin pieces
1/3 c. cream cheese, softened
Directions
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Peel egg; cut each lengthwise in half; remove yolks; place in a small bowl.
Fill a mug 1/3 full with hot water; stir in red food coloring. Carefully dip the narrow end of each egg into the red water; 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 using, the horseradish sauce. Spoon or pipe filling into each egg. Attach capers for eyes, a ham piece for a nose and a sweet red pepper piece for a mouth.
Cut a small hole in the tip of a pastry bag or in a corner of a zip lock 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.
Makes 24.
Refrigerate any leftovers.