Christmas Deviled Eggs Recipe
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. 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.
Servings: 12
Calories: 61kcal
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.
Nutrition
Calories: 61kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 158mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg