Christmas Deviled Eggs Recipe

If there is one appetizer that screams “party ready” and “deliciously easy,” it has to be deviled eggs. But today, friends, we’re not just making any deviled eggs—we’re making a batch so vibrant and festive, they might just steal the show at your holiday gathering! Today I’m bringing you these Christmas Deviled Eggs, the perfect savory little bite to brighten up your holiday platter. Trust me, you’re going to love this playful, colorful twist on a classic. It’s a game-changer for your appetizer spread!

Why You’ll Love This Recipe

• Festive Flair: With vibrant red and green filling, these aren’t your grandma’s deviled eggs (unless your grandma is super groovy!). They add an instant, joyful pop of Christmas color to your appetizer table.
• Easy Elegance: They look fancy and impressive, but the method is as simple as making regular deviled eggs. A little food coloring goes a long, festive way!
• Crowd-Pleaser: Deviled eggs vanish faster than wrapping paper on Christmas morning. This savory classic is a guaranteed hit for any holiday party, potluck, or small family gathering.
• Make-Ahead Magic: You can prep these beauties ahead of time, which is a lifesaver when you have a million other holiday tasks to tackle.

Ingredients

All you need for this festive appetizer are a few pantry staples, some eggs, and a little holiday spirit! Yes, it’s that easy. But first, gather up these essential ingredients:

• Large Eggs: The essential base for the perfect deviled egg! Look for fresh eggs—they make the filling extra creamy.
• Mayonnaise: This is the key to that signature creamy texture we all crave. It binds the mashed yolks into a smooth filling.
• Dijon Mustard: Just a tiny bit of Dijon adds a necessary tang and depth of flavor to balance the richness of the yolks.
• White Vinegar: A splash of acid brightens the entire filling, making the flavors pop.
• Salt and Black Pepper: The basic seasoning duo! Don’t skip these—they really bring out the savory deliciousness.
• Garlic Powder: This is my little secret ingredient! A tiny pinch adds a subtle, savory warmth to the filling.
• Red and Green Food Coloring: The magic makers! These transform your creamy filling into a beautiful holiday centerpiece.
• Finely Chopped Chives: Adds a fresh, oniony bite and a beautiful sprinkle of green garnish.
• Finely Diced Red Bell Pepper: A perfect, bright red garnish that adds a little crunch and sweetness, matching the festive theme!
• Paprika: The classic deviled egg garnish for a finishing touch of color and subtle warmth.

Note: The ingredients with precise measurements and the complete, printable instructions will be right under the article in the recipe card!

How to Make the Christmas Deviled Eggs

This is where the fun begins! We’ll start with perfectly cooked eggs and move on to the festive coloring.

Step 1: Cook the Eggs Perfectly

Place your large eggs in a pot and cover them completely with cold water. Bring the water to a gentle boil over medium-high heat. Once boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs sit for exactly 12 minutes. This method gives you perfect, easy-to-peel yolks every time!

Step 2: Cool and Peel

Drain the hot water completely and immediately transfer the eggs into a large bowl filled with ice water. Let them cool completely for about 10 minutes. Once cool, peel the eggs gently—the ice bath helps the shells slide right off!

Step 3: Mix the Classic Filling

Slice each peeled egg in half lengthwise. Gently scoop out all the yolks and place them into a mixing bowl. Now, mash those yolks with a fork until they are nice and smooth. Add the mayonnaise, Dijon mustard, vinegar, salt, pepper, and garlic powder. Mix everything until the filling is perfectly creamy and lump-free.

Step 4: Color the Festive Filling

This is the part that makes them “Christmas”! Divide your creamy yolk mixture evenly into two separate small bowls. Add a few drops of green food coloring to one bowl and a few drops of red food coloring to the other. Mix each bowl thoroughly until the color is evenly and vibrantly distributed.

Step 5: Fill and Garnish

Now for the final presentation! Spoon or pipe the red and green fillings alternately into the empty egg white halves for that beautiful, festive striped look. Finish your holiday masterpiece by lightly sprinkling the eggs with paprika and topping them with your tiny, festive bits of diced red bell pepper and finely chopped chives.

Step 6: Chill and Serve

Place the deviled eggs in the refrigerator for at least 30 minutes before serving. This helps the filling set and ensures they are perfectly cold and refreshing when your guests arrive!

Pro Tips for Making the Recipe

• Peeling Tip: Use older eggs (about a week old) if you can—they peel much easier than very fresh eggs! If you use very fresh eggs, add a teaspoon of baking soda to the boiling water to help the shells lift.
• Get Fancy with Piping: For a professional, beautiful look, use a piping bag with a star tip (like a Wilton 1M) instead of a spoon to fill the egg whites. It makes those red and green swirls look extra elegant!
• Don’t Overdo the Color: Start with just a couple of drops of food coloring, mix, and only add more if necessary. You want vibrant, not dark, muddy colors.
• Keep it Cold: Deviled eggs are best served well-chilled. If you’re bringing them to a potluck, transport them on a platter nestled on a bed of ice or in a specialty carrier.

How to Serve

These festive bites are the ideal holiday appetizer!

• Appetizer Platter Star: Arrange them beautifully on a simple white or a festive red platter. The colors will pop!
• Pairing Perfection: Serve them alongside other simple holiday appetizers like spiced nuts, a great cheese ball, or a simple vegetable crudités.
• Complementary Cocktail: They pair beautifully with a light and crisp holiday punch or a chilled glass of Prosecco.

Make Ahead and Storage

A truly great holiday appetizer is one you can get done ahead of time!

Storing Leftovers

Place any leftover deviled eggs in an airtight container and store them in the fridge for up to 3 days. Since they contain mayonnaise, it’s crucial to keep them chilled.

Freezing

Unfortunately, I don’t recommend freezing deviled eggs. The egg whites will get a rubbery, unpleasant texture once thawed.

Reheating

No reheating required! These are best served cold straight from the refrigerator.

FAQs

1. Can I prepare the egg whites and the filling separately ahead of time?

Absolutely! This is the best way to make these ahead for a party. You can boil and peel the eggs, slice them, and store the egg white halves in an airtight container in the fridge for up to 2 days. You can also mix, color, and store the filling separately (in its own airtight container) for up to 1 day. On the day of the party, just pipe the filling into the whites, garnish, and serve!

2. Are there any natural ways to color the filling red and green without food coloring?

Yes, you can use natural powders or purees! For the green filling, try blending in a tiny bit of finely pureed spinach (make sure it’s strained very well) or a small amount of spirulina powder. For the red filling, a small amount of finely pureed, strained roasted beets or a bit of beet powder works wonderfully to achieve that rich red color.

3. What is the best way to transport deviled eggs to a party?

The best way is to use a special deviled egg carrier, which keeps them secure and prevents them from sliding around. If you don’t have one, lay them carefully on a large, flat tray, cover lightly with plastic wrap, and keep the tray level. For longer trips, placing the tray inside a cooler with an ice pack is essential to maintain food safety.

4. Can I use a different type of garnish for the Christmas theme?

Definitely! Garnish is where you get to play. Instead of chives and bell pepper, try using thinly sliced green olives or fresh dill for the green color, and small pieces of sun-dried tomato or even just extra paprika for the red. Get creative with what you have on hand that adds a pop of color and freshness!