This EASY Deviled Eggs recipe is a festive (MAKE-AHEAD Oh Yesssssss!!! ) Holiday appetizer made with simple ingredients. Serve with bubbly or drinks at your holiday party!
Serve your Festive Holiday Deviled Eggs on a white platter garnished with fresh rosemary and pomegranate seeds. Get my tips and the secret to open pomegranates here: Easiest Way To Seed A Pomegranate.
Doesn’t it look gorgeous! Simple, and easy…
Oh and before I forget, I want to thank my friend Karen LoBue who asked at Easter if I had any deviled egg recipes on my site, and I said, “Ah no!” And I was sort of like why the heck don’t I?!
So here you go, Karen, this one is for you! Your deviled eggs were so delish at Easter, you inspired me to make one for the holidays! Thank you…
How To Make Holiday Deviled Eggs:
- Hard Boil Eggs: Boil, Instant Pot, or Steam method.
- Peel and slice the boiled eggs in half.
- PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
- In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche’ (or soft cream cheese).
- Mix until well combined with a hand mixer (this gets it creamy and fluffy), and load into a large zip log back fitted with a large star tip.
- Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.
Boil your eggs in the method you like… Slice in half, then gently press on the back of the egg over a bowl to pop out the yolk!
Make-Ahead Tips:
- Boil the eggs, slice in half and keep covered on a tray.
- Fill your ziptop bag with piping tip and deviled egg filling.
- Cut your tiny rosemary garnish pieces and have your pomegranate seeds ready to go, then assemble in minutes right before your party on a beautiful white tray and garnish.
What Are They Called Deviled Eggs?
First of all, is it deviled or devilled? Well according to the Gramarist, the correct spelling is Deviled in the US and Canada.
Classic Deviled Egg Recipe and Ingredients:
- Boiled Eggs
- mayonnaise
- mustard
- paprika
- salt and pepper
The egg yolks are whipped or mixed with mayonnaise (or sour creme, creme fraiche, or cream cheese), mustard (yellow or Dijon), paprika, salt, and pepper, they are replaced inside the egg white halves and served are cold.
Lot’s of other flavorings can be added, and that is where deviled eggs are something truly spectacular.
Deviled Egg Flavor Tips & Ideas:
How To Make Deviled Eggs: The Ultimate Guide by Striped Spatula
Million Dollar Deviled Eggs by Sugar Spun Run
50 Deviled Eggs Recipes by Food Network
12 Ways To Garnish Deviled Eggs by Pioneer Woman
History of Deviled Eggs
Deviled eggs date back to the Roman Empire, and got popular in the 1940’s. Everyone loves them! Eggs are hard-boiled, then filled with the and the yolks whipped with other tasty ingredients.
More Easy Holiday Appetizers:
Festive Holiday Cheeseballs You just can’t go wrong with cheese balls, so how about four recipes?
Brie and Bacon Palmiers They are a huge hit every time…
Meyer Lemon Tapenade is easy and so full of flavor, you won’t buy it again…
French Onion AKA “California Party Dip” is as easy as it gets, always a huge hit and people will ask for the recipe!
Jalapeno Popper Dip People just go crazy for this dip each and every time I make it, and always ask for the recipe!
Holiday Deviled Eggs
Ingredients
- 6 boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon creme fraiche or sub soft cream cheese or sour cream
- 1 teaspoon fresh finely chopped rosemary
- 1/4 cup pomegranate seeds garnish
- sprigs fresh rosemary garnish
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
Instructions
- Hard Boil Eggs: Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
- PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
- In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
- Mix until well combined with a hand mixer, and load into a large zip log back fitted with a large star tip. I used a size XXX tip.
- Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.
Notes
- Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
- Also, you can certainly mix the deviled egg filling with a spoon or whisk, but a handmixer give you a creamy fluffy texture that pipes beautifully.
- Use a large gallon zip top bag and large star tip to pipe the filling into the egg white shells, it looks gorgeous and professional!
- Make-Ahead Tip: Boil the eggs, slice in half and keep covered on a tray. Fill your ziptop bag with piping tip, and have your tiny rosemary pieces and pomegranate seeds ready to go, then assemble in minutes right before your party!
Lisa, these are beyond amazing! I’m making them for our annual holiday gathering tonight and they are SO darn good! So festive too! Thanks for all the tips on making deviled eggs!