Christmas Deviled Eggs are a bright, festive take on a classic party bite. These creamy deviled eggs get a holiday look with paprika and chives, and they make a quick starter for any holiday table. If you want a small, easy dish that looks special and tastes familiar, this recipe fits. Try it with other simple sides or baked feta eggs for a varied brunch spread.
why make this recipe
Christmas Deviled Eggs are perfect for holiday parties and family meals. They are:
- Quick & easy to make in under an hour.
- Made with simple ingredients most kitchens already have.
- A crowd-pleaser that looks festive with red paprika and green chives.
- Good for feeding many guests without much fuss. This version stands out because it keeps the filling smooth and mild, classic but neat. Guests feel comforted by the familiar taste, and hosts like that you can make them ahead.
Ingredients Needed
- For the eggs:
- 12 large hard-boiled eggs, cooled and peeled.
- For the creamy filling:
- 1/2 cup mayonnaise (use full-fat for best flavor).
- 2 tablespoons Dijon mustard for a mild tang.
- 1 teaspoon white vinegar to brighten the mix.
- 1/4 teaspoon salt and 1/8 teaspoon black pepper for seasoning.
- For finishing:
- Paprika to dust the tops (adds color and mild flavor).
- Chopped chives for fresh green bits on top.
Note: Use room-temperature eggs before peeling if you boiled them fresh. Cold eggs are easier to handle when filling.
How to Make Christmas Deviled Eggs
- Prepare the eggs: Place 12 eggs in a single layer in a pot. Cover with water by 1 inch. Bring to a boil, then turn off heat and cover the pot. Let sit 10–12 minutes. Drain and cool eggs in ice water for 5 minutes. Peel shells gently.
- Why: Cooling stops cooking and makes peeling easier.
- Halve the eggs: Slice each egg in half lengthwise on a cutting board. Use a small knife to separate cleanly.
- Visual cue: Whites should hold their shape without cracking.
- Remove yolks: Scoop the yolks into a medium bowl. Arrange the empty white halves on a serving tray.
- Make the filling: Add 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the yolks. Mash with a fork until very smooth and creamy.
- Tip: Aim for a silky texture — no lumps. Smooth filling pipes nicer.
- Fill the whites: Spoon or pipe the yolk mix back into each white half. Use a zip-top bag with a corner cut or a piping bag for neat edges.
- Mini-tip: Piping gives a fancy, even look; spooning is fine and faster.
- Garnish and chill: Lightly dust with paprika and sprinkle with chopped chives. Cover and chill at least 30 minutes so flavors settle.
- Why chill: Cold time firms the filling and helps flavors blend.
how to serve Christmas Deviled Eggs
- Arrange on a platter in neat rows or a ring. Sprinkle extra chives for color.
- Serve chilled alongside crackers, a green salad, or ham. For a full holiday table, offer with cookies and sweets.
- For a buffet, place small tongs or toothpicks so guests pick them easily. You can pair them with bite-sized sides or Christmas cookies for dessert.
how to store Christmas Deviled Eggs
- Refrigerator: Keep in an airtight container for up to 2 days. Place a damp paper towel under the lid to keep eggs moist.
- Do not freeze filled deviled eggs — the texture of the filling and whites will break down.
- If you need to make ahead: store egg whites separately from the filling for up to 1 day, then fill just before serving.
tips to make Christmas Deviled Eggs
- Use mayonnaise you like — it controls the richness.
- For very smooth filling, press the yolks through a fine sieve before mixing.
- Pipe with a star tip for a decorative finish.
- Adjust mustard to taste; swap Dijon for yellow mustard for milder tang.
- Chill at least 30 minutes — it helps firm the filling and improves flavor.
variation (if any)
- Spicy: Add a dash of hot sauce or 1/4 teaspoon cayenne to the filling.
- Herby: Mix in 1 tablespoon finely chopped dill or parsley.
- Tangy: Swap white vinegar for apple cider vinegar or a squeeze of lemon.
- Bacon-cheese: Fold in 2 tablespoons crumbled bacon and 1 tablespoon grated cheddar.
Helpful Notes
- Hard-boiled eggs: Older eggs peel easier than very fresh ones.
- Filling smoothness: A firm, smooth filling pipes better and looks cleaner.
- Garnish ideas: Use smoked paprika for a deeper flavor or tiny cranberry halves for a festive red garnish.
- Safety: Keep eggs refrigerated until serving to avoid food safety issues.
FAQs
Can I make these ahead of time?
Yes. You can hard-boil the eggs and prep the filling a day ahead. Store whites and filling separately, then fill and garnish within a few hours of serving. Filled eggs keep up to 2 days in the fridge.
Can I use Greek yogurt instead of mayonnaise?
Yes, you can. Use plain Greek yogurt for a lighter option but expect a tangier, less rich filling. You may need a bit more salt or mustard to balance flavor.
How do I get smooth yolk filling?
Mash yolks well, then press through a fine sieve or use a food processor. Add mayo a little at a time until the mix is silky. This removes lumps and helps piping.
Is there an allergy-friendly swap for eggs?
If you need an egg-free finger food, try a deviled “potato” bite using small boiled potato halves with a similar filling made from mashed potato and vegan mayo.
Conclusion
Christmas Deviled Eggs are quick, pretty, and broadly loved — a handy go-to for holiday meals and parties. They give you a classic taste with a festive look and let you make most work ahead. If you want more ideas for a holiday spread or visual inspiration, check this Merry Little Christmas Deviled Eggs recipe for a similar twist: Merry Little Christmas Deviled Eggs – She Keeps a Lovely Home. If you try the recipe, please leave a comment and a star rating below. Share your photos on social media — what garnish did you use this year?
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Christmas Deviled Eggs
- Total Time: 30 minutes
- Yield: 24 halves (12 servings) 1x
- Diet: Vegetarian
Description
A festive twist on classic deviled eggs, these Christmas Deviled Eggs are quick to prepare and perfect for holiday gatherings.
Ingredients
- 12 large hard-boiled eggs, cooled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
- Chopped chives for garnish
Instructions
- Prepare the eggs by placing them in a pot and covering with water by 1 inch. Bring to a boil, turn off the heat, and cover for 10-12 minutes. Drain and cool in ice water for 5 minutes, then peel.
- Halve the eggs lengthwise and scoop the yolks into a bowl, placing the whites on a serving tray.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mash until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Dust with paprika and sprinkle with chives. Chill for at least 30 minutes before serving.
Notes
Use room-temperature eggs for easier peeling. For a decorative finish, pipe with a star tip, and adjust the mustard to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling and chilling
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg