Delicious Christmas Deviled Eggs for Your Holiday Table
Delight your guests with Christmas Deviled Eggs, a festive twist on a classic appetizer that’s easy to prepare and perfect for holiday gatherings.
Equipment
- Medium saucepan
- Serving platter
- Mixing bowl
- Fork
- Spoon or piping bag
Ingredients
For the Filling
- 6 large eggs make sure they’re fresh for best results
- ¼ cup mayonnaise adds creaminess; Greek yogurt can be a lighter alternative
- 1 teaspoon Dijon mustard provides that tangy zip
- 1 teaspoon white vinegar adds acidity
- Salt to taste
- black pepper to taste
For Garnishing
- 1 tablespoon finely chopped chives adds a fresh onion-like flavor
- 1 tablespoon finely chopped red bell pepper enhances taste and visual appeal
- 1 tablespoon finely chopped fresh parsley offers a burst of freshness
- smoked paprika for warmth and a festive touch
- optional: small sprigs of dill or parsley for elegant garnish
Instructions
Step‑by‑Step Instructions for Christmas Deviled Eggs
- Start by placing 6 large eggs in a medium saucepan and cover them with water, ensuring they are submerged with about an inch of water above them. Heat over medium-high until the water comes to a rolling boil, which should take about 8-10 minutes.
- Once boiling, cover the saucepan with a lid and immediately remove it from the heat. Allow the eggs to sit in the hot water for 12 minutes.
- After 12 minutes, carefully transfer the eggs into a bowl filled with ice water. Let them cool for at least 5 minutes.
- While the eggs are still under running water, gently tap each egg on a hard surface to crack the shell. Peel the shells carefully.
- Slice each peeled egg in half lengthwise, and carefully scoop out the vibrant yolks into a mixing bowl.
- Using a fork, mash the yolks in the bowl until crumbly. Then mix in mayonnaise, Dijon mustard, white vinegar, and season with salt and black pepper.
- Fold in chopped chives, chopped red bell pepper, and chopped fresh parsley into the yolk mixture.
- Use a spoon or a piping bag to fill each egg white half with the creamy yolk mixture.
- Once filled, sprinkle a dash of smoked paprika over the top of each deviled egg.
- Optionally adorn each deviled egg with small sprigs of dill or parsley.
- Serve your beautiful Christmas Deviled Eggs immediately, or cover them and refrigerate until ready to serve.
Notes
Use fresh eggs for better peeling and flavor. Experiment with herbs and spices to customize your filling. Garnish with smoked paprika for color.
Nutrition
Serving: 1eggCalories: 80kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 150mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.4mg
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