YEILD: 6 servings TOTAL TIME: 25 mins ACTIVE TIME: 10 mins
INGREDIENTS
8 eggs
2 tablespoons mayonnaise
1 tablespoon crème fraîche
1 tablespoon minced chives
2 teaspoons dijon
1 dash hot sauce
Salt and pepper
Parsley leaves and pomegranate seeds for garnish
DIRECTIONS
Place the eggs in a medium sized saucepan and cover with cold water.
Place on the stove and bring to a boil, allow to boil for 1 minute.
Turn off the heat, cover and let sit for 10 minutes.
Run the cooked eggs under cold water and peel.
Slice the eggs in half and scoop the yolks into a small bowl.
Add the mayonnaise, chives, dijon, hot sauce and salt and pepper and mash with a fork.
Place the yolk mixture in a piping bag fitted with a medium sized star tip and pipe the mixture into the center of the egg whites.
Arrange the parsley and pomegranate to look like a holly leaf on top.