Last Updated January 2nd, 2022 at 11:46 am by Lisa
Serve Christmas Deviled Eggs with bubbly Champagne or drinks at your holiday party. These Christmas appetizers are gorgeous for the holidays.
Sprinkle a few sparkling ruby red pomegranate seeds with sprigs of rosemary and celebrate the season...
⬆ How To Peel Eggs Video ⬆
How To Seed Pomegranates
Serve your 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! Yours were so delish at Easter, you inspired me to make more for the holidays! Thank you...
Lets Make Them
- 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.
Make-Ahead Tips
- Boil the eggs, slice in half and keep covered on a tray.
- Fill your ziptop bag with a large star piping tip and your filling to get those pretty swirls.
- 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.
Deviled eggs date back to the Roman Empire, and got popular in the 1940s. Everyone loves them. Eggs are hard-boiled, the yolks are whipped with other tasty ingredients and piped back into the shells.
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.
Lots of other flavorings can be added, and that is where deviled eggs are something truly spectacular.
More Deviled Egg Recipes
More Christmas Appetizers
An easy appetizer and party food, Shrimp Cocktail is made by oven roasting large shrimp, then dip them in a fresh homemade cocktail sauce!
Sweet and Spicy Candied Pecans with pumpkin pie spice are crunchy sweet with a kick of heat. They make a wonderful holiday homemade food gift, wrap in mason jars with cute gift tags and a bow...
Festive Holiday Cheeseballs You just can’t go wrong with cheese balls, so how about four recipes?
An easy last-minute appetizer packed with bacony goodness and that classic brie taste, bake a batch of Brie and Bacon Palmiers.
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Christmas Deviled Eggs
Ingredients
deviled eggs
- 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
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
garnish decoration
- ¼ cup pomegranate seeds garnish
- sprigs fresh rosemary garnish
Instructions
hard boiled eggs
- Boil, Instant Pot, or Steam method. Peel and slice the boiled eggs in half.
deviled eggs
- 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.
- 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!
Oh My! This festive holiday appetizer looks gorgeous! The pictures of it make me speechless. I especially like that it’s made with simple ingredients. I’m so excited at the idea of giving the recipe a try. I’ve just bookmarked the page.
Thank u a lot for sharing this fab idea with us. Such treasure. Got so much inspiration. Keep up the good work!
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!