Pull-Apart Deviled Egg Wreath
- Level: Intermediate
- Yield: 42 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 90
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 105
- Sodium
- 106
- Total: 1 hr 30 min
- Active: 1 hr 10 min
Ingredients
22 large eggs
8 ounces cream cheese, at room temperature
3/4 cup mayonnaise
1/4 cup shredded sharp Cheddar (about 1 ounce)
1/4 teaspoon paprika
Kosher salt
1 bunch scallions, thinly sliced (about 1 cup)
1 1/2 cups flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
Two 4-ounce jars diced pimentos (about 1 cup), drained well and roughly chopped
Directions
- Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Remove the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
- Peel the eggs and halve each lengthwise. Remove the yolks from 9 of the egg white halves and transfer the yolks to a food processor. Add 2 ounces of the cream cheese, 1/4 cup of the mayonnaise, the Cheddar, paprika and a pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the cheese filling to a small pastry bag and refrigerate while you make the second filling.
- Remove the yolks from the remaining 35 egg white halves and transfer the yolks to the cleaned food processor. Add the remaining 6 ounces cream cheese, remaining 1/2 cup mayonnaise, the scallions, parsley, lemon zest and a big pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a large pastry bag and refrigerate while you arrange the egg whites.
- Lay a large wooden cutting board (at least 26 inches by 18 inches) in front of you with one of the longer sides facing toward you. Place 1 egg white half (pointed-side down) at the center of the bottom third of the board. Arrange 2 egg whites halves (pointed-side in) on each side of the center egg, so that it looks like the two loops of a bow.
- Arrange 2 egg white halves (pointed-side down) vertically underneath the center egg so that it extends diagonally to the left. Repeat, arranging 2 egg white halves extending diagonally to the right. This is extra ribbon for the bow.
- Place 1 egg white half (pointed-side in) next to the left bow loop so that there is very little space between the eggs. Continue arranging 19 more egg white halves in the same manner, creating a large circle that ends with the last egg white half placed next to the right bow loop.
- Arrange the remaining 15 egg white halves around the inside perimeter of the outer circle, keeping most of egg white halves pointed-side in. You may need to arrange some egg white halves at different angles around the top of the bow. It doesn't have to be perfect!
- Cut a 1/2-inch-wide opening in the pastry bag with the herb filling. Fill the 35 egg white halves that make up the wreath with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling evenly over the eggs, maintaining the curves of the outside edge and creating a flat surface.
- Cut a 1/2-inch-wide opening in the pastry bag with the cheese filling. Fill the 9 egg white halves that make up the bow with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
- Cover the bow with 3/4 cup of the pimentos. Sprinkle the remaining 1/4 cup pimentos around the wreath as ornaments. Serve immediately.