Poinsettia Drive

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Deviled eggs are s favorite appetizer and this fun display is perfect for the holiday season.

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

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 an 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.

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Happy New Year!

Southern Russian Punch You can find this Southern Living recipe HERE

Spiced Wine You can find this recipe on Southern Living HERE

How about Retro Rum Punch also a Southern Living recipe found HERE

For the coffee lover here is the Ultimate Alexander a Southern Living recipe found HERE

Vintage Ice Tea Punch over at the Southern Plate you can find the recipe HERE

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Having a New Year's Eve Party?

Here are some appetizers to try.

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Invite Your Friends in 2020

Tuesday Evening thru Saturday Blog Party. We invite you to share your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

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Simple & beautiful gift wrapping for that extra special someone. Using kraft paper and some little extra touches.

Sparkling Gold & Creamy White your style. An inexpensive.

Simple gift wrapping using string and cookie cutters.

Star of Wonder Star of Night

A kraft bag and dried flowers can create this lovely gift bag.

Frosty cranberries and pinecones.

This gift is worth a thousand words...

Chalkboard Gift Wrapping, so charming.

Vintage Gift Wrapping. Old sheet music and vintage jewelry pieces.

Fa la la la la la la la la la

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Our rib-roast came out perfect. This is also known as a Christmas Roast.

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Deviled eggs are s favorite appetizer and this fun display is perfect for the holiday season.

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- Recipes - DIY Projects - Home Decor - Crafts - etc. -

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Italian biscotti (cookie) is an ideal treat to be served at breakfast or holiday brunch when you want something just a little bit chocolatey and sweet. Or add them to a cookie tin filled with other favorite holiday cookies.

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