Last Updated January 4th, 2026 at 09:33 am by Lisa
Serve Christmas Deviled Eggs as festive appetizers with bubbly Champagne or drinks at your holiday party. Whip these together in a matter of minutes for a perfect holiday appetizer or a first course. These can be made ahead for happy hours and parties and served with other scrumptious finger foods and canapes.
Sprinkle a few sparkling ruby red pomegranate seeds that look like holly berries, with sprigs of rosemary, and celebrate the holiday season with creamy deviled eggs...
Christmas Deviled Eggs Recipe
During the holidays, we all love easy recipes and festive holiday appetizers to wow our friends, serve to our family, or take to a party. These super creamy Christmas deviled eggs always get rave reviews!
Deviled Eggs
- whole eggs (large eggs)
- mayonnaise
- Dijon mustard (or swap in yellow mustard)
- fresh lemon juice
- creme fraiche (or sub soft cream cheese or sour cream)
- finely chopped rosemary
- sea salt
- ground black pepper
Garnish Decoration
- pomegranate seeds
- sprigs of fresh rosemary
- Make hard boiled eggs by boiling them on the stove, or in an Instant Pot, or try my easy steam method that works every time, and use good quality fresh eggs!
- Remove the eggs from the hot water, and immediately cover the eggs with cold water and ice.
- Peel the cooked, cool eggs, and slice them in half. Push on the back of the egg half and pop out the yellow yolks into a mixing bowl.
- First, mash yolks very well in the bowl presssing with a spatula to remove all the lumps from any of the remaining yolks. This helps to make them creamier and fluffy, and easy to pipe so they won't get stuck in the piping tip!
- Then, add mayonnaise, Dijon mustard, lemon juice, salt, pepper, finely chopped rosemary, creme Fraiche' or soft cream cheese. Whip until well combined for several minutes.
- Fill your ziptop or pastry bag with a large star piping tip and your filling to get those pretty swirls. Hold the pastry bag top, and guide with your other hand to pipe the filling into the eggshells. Pipe in a continuous spiral starting from the bottom to get that "swirl look". Wipe off any excess filling on your eggs or plate with a wet paper towel. Or spoon mixture into the boiled eggshells if you don't want to pipe the filling.
- Cut your tiny rosemary pieces and have your pomegranate seeds ready to go, then assemble in minutes right before your party on a beautiful white tray and garnish. Serve on a tray or deviled egg plate.
PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg white half) gently push from the back of the egg and pop the yolks out!
Deviled Egg Make-Ahead Tips
- Boil the eggs, slice them in half, and keep them covered on a tray with plastic wrap up to a day ahead.
- Fit your ziptop bag with a large star piping tip and fill it with your Christmas deviled egg mixture filling and keep refrigerated.
- Right before serving time, swirl the filling into each eggshell and add your green and red garnish.
Holiday Deviled Eggs Variations and Swaps
Mustard Swaps: Dijon mustard is really good in deviled eggs, however, try regular yellow mustard or spicy brown mustard instead.
Spices: You can add a sprinkle of garlic powder or some regular paprika (not hot or smoked).
Garnish Ideas & Options: You could also garnish with sprigs of fresh dill, mint, chives, sage, or parsley. For the red, you can use whole cranberries, little circles of red pepper like a bell pepper, or even a dollop of caviar with some crème fraîche, sour cream, or Mexican crema.
How To Make Colored Eggs
If you want to add even more of a festive touch to your holiday table, color each egg white half in different Christmas colors like red and green colors. You can then fill the red and green eggs with the filling recipe here.
- In 2 different small bowls, add about ½ cup water to each bowl with about 6 drops of food coloring or food dye, and 1 tablespoon of vinegar or white wine vinegar to each cup.
- Next, place the egg white half (with the yolks removed) into the red and green food coloring bowls and allow to sit until the desired color is reached. The longer the egg white is in the dye, the more vibrant the resulting color will be. Let them steep for about 15-20 minutes.
- If you want brighter colors, simply add some more green food coloring or a few drops of red food coloring to the bowls, stir and keep coloring the eggs longer.
- Remove the colored egg whites with a slotted spoon to dry on paper towels on a disposable paper plate. Then fill and garnish.
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 opening pomegranates with the Easiest Way To Seed A Pomegranate post.
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 (not hot paprika or smoked 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, a little salt, and pepper, they are replaced inside the egg white halves and are served cold.
Lots of other flavorings can be added, and that is where deviled eggs are something truly spectacular.
More Holiday Deviled Egg Recipes
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?!
And today there are more egg recipes for you to enjoy, Easter Deviled Eggs, Halloween Deviled Eggs, and Autumn Deviled Eggs! There is also a great post on How To Steam Hard Boiled Eggs and a post all about Recipes To Make With Hard Boiled Eggs.
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...
With a gorgeous Fall color, Thanksgiving Appetizer Deviled Eggs are garnished with sage and thyme to celebrate the bounty of Autumn.
Easter Deviled Eggs are decorated to look like little spring Easter baskets complete with grass and flowers and a light green avocado filling and are a great appetizer for brunch or Easter Dinner.
Halloween Deviled Eggs are spooky party appetizers with dark black crackled egg shells filled with bright orange filling.
More Christmas Appetizers
An easy appetizer and party food, Shrimp Cocktail is made by oven roasting large shrimp, then dipping 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, and these look like ornaments for Christmas trees and come in four flavors!
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 Recipe
Ingredients
deviled eggs
- 6 boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard swap in yellow mustard or brown 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
- Make hard boiled eggs by boiling them on the stove in a large saucepan, or in an Instant Pot, or try my easy steam method in a large pot that works every time, and use good quality fresh eggs!
- Transfer eggs from the hot water using a slotted spoon into a large bowl, and immediately cover the eggs with cold water and ice. Peel the cooked, cool eggs, and slice them in half. Push on the back of the egg half and pop out the yellow yolks into a mixing bowl. Instead of scooping out the whole yolks with a spoon (which can tear the egg white) gently push from the back of the egg and pop the yolks right out of the egg whites into a separate bowl.First, mash yolks very well in a bowl finely with a spatula to remove all the lumps from any of the remaining yolks. You can use a hand mixer or food processor too for a creamier and fluffy smoother consistency of the egg mixture filling. That is the secret to getting a gorgeous whipped yolk mixture that pipes like a dream.
- Then, add mayonnaise, Dijon mustard, lemon juice, salt, pepper, finely chopped rosemary, creme Fraiche' or soft cream cheese. Whip until very well combined for several minutes. Next, load your filling into a large zip lock bag or pastry bag fitted with a large star tip and your filling to get those pretty swirls.
- Hold the pastry bag top, and guide with your other hand to pipe the filling into the eggshells. Pipe in a continuous spiral starting from the bottom to get that "swirl look". Wipe off any excess filling on your eggs or plate with a wet paper towel. Or spoon mixture into the boiled eggshells if you don't want to fuss with piping.
- Store in an air-tight container or hard boiled egg carrier for up to a whole day ahead.
Video
Notes
Christmas Deviled Eggs Top Tips
- 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 gives 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 them in half, and keep them covered on a tray with plastic wrap. Fill your ziptop bag with a piping tip, and have your tiny rosemary pieces and pomegranate seeds ready to go, then assemble in minutes right before your party!
Deviled Egg Make-Ahead Tips
- Boil the eggs, slice them in half, and keep them covered on a tray with plastic wrap up to a day ahead.
- Fit your ziptop bag with a large star piping tip and fill it with your Christmas deviled egg mixture filling and keep refrigerated.
- Right before serving time, swirl the filling into each eggshell and add your green and red garnish.
Holiday Deviled Eggs Variations and Swaps
Mustard Swaps: Dijon mustard is really good in deviled eggs, however, try regular yellow mustard or spicy brown mustard instead. Spices: You can add a sprinkle of garlic powder or some regular paprika (not hot or smoked). Garnish Ideas & Options: You could also garnish with sprigs of fresh dill, mint, chives, sage, or parsley. For the red, you can use whole cranberries, little circles of red pepper like a bell pepper, or even a dollop of caviar with some crème fraîche, sour cream, or Mexican crema.How To Make Colored Eggs
If you want to add a festive touch to your holiday table, color each egg white half in different Christmas colors like red and green colors. You can then fill the red and green eggs with the filling recipe here.- In 2 different small bowls, add about ½ cup water to each bowl with about 6 drops of food coloring or food dye, and 1 tablespoon of vinegar or white wine vinegar to each cup.
- Next, place the egg white half (with the yolks removed) into the red and green food coloring bowls and allow to sit until the desired color is reached. The longer the egg white is in the dye, the more vibrant the resulting color will be. Let them steep for about 15-20 minutes.
- If you want brighter colors, simply add some more green food coloring or a few drops of red food coloring to the bowls, stir and keep coloring the eggs longer.
- Remove the colored egg whites with a slotted spoon to dry on paper towels on a disposable paper plate. Then fill and garnish.
