These Christmas deviled eggs are the perfect festive appetizer for your holiday party. And, with my easy-peel trick, you'll never use another method for hard boiled eggs again.
What makes these Christmas eggs? I'm glad you asked--I just added a red and green garnish on top. So does that mean you can serve these year-round? You bet!
Deviled eggs are one of my favorite things ever (I even have several deviled egg plates to prove it). But don't worry--you don't need a deviled egg plate to serve this classic appetizer. A platter works great too.
By themselves, these eggs are great, but for a festive touch I add roasted red peppers and a sprig of parsley to make them Christmas-y. Feel free to make OG eggs without any garnish or with just a little sprinkling of paprika.
Or, go wild and add an assortment of toppings. I've made these topped with pulled pork, a steamed shrimp, or smoked salmon and capers. There are so many ways to change it up!
Be sure to check out more of my festive holiday appetizers if you're looking for ideas. From cheese straws and sausage balls to pimento cheese and party mix, I've got you covered this holiday season! Now let's make those deviled eggs!
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Ingredients
Before we get started, let's gather the ingredients we need for these festive deviled eggs:
- large eggs
- mayonnaise (I like Duke's)
- yellow mustard
- white vinegar
- kosher salt
- roasted red peppers
- fresh parsley
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, pour 1 inch water in a large pot or saucepan. Place a steamer insert or basket inside. Cover and bring the water to a boil. Uncover and place eggs in the steamer basket in a single layer. Cover and steam for 13 minutes.
- Then, plunge the eggs in an ice and cold water bath and let cool. Peel the eggs.
- Next, cut the eggs in half crosswise. Scoop the egg yolks from the egg whites and transfer to a medium bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar, and salt and mash until smooth.
- Finally, spoon mixture to a piping bag fitted with a star tip. Pipe the filling into the egg white halves. Garnish with the roasted red peppers and parsley.
Hint: If you don't have a deviled egg plate, here's a way to make sure the eggs won't slide around on your platter: Slice off a little bit of the bottom of each egg white half to create a flat surface. The deviled eggs will stay put!
Substitutions
Need to make some ingredient substitutions? Here are some ideas:
- Mayonnaise - As you may know, I'm a Duke's mayo girl. It doesn't contain salt. If you use another mayonnaise, taste the filling--you may need to add a little more salt to offset the sugar that's likely in your mayo.
- Mustard - I love to use yellow mustard for the flavor and color. Dijon mustard or spicy brown mustard are great swaps if you don't have regular yellow mustard.
- Vinegar - Instead of white vinegar, you can use apple cider vinegar or white wine vinegar. Lemon juice is a good substitute too.
- Garnish - Change up the red and green garnishes if you'd like. Instead of roasted red bell pepper you can use pomegranate seeds, pink peppercorns, or diced tomatoes to mimic holly berries. And, instead of parsley, you can use fresh rosemary or fresh dill.
Variations
Check out these ways to change up this deviled egg recipe:
- Spicy - Add a little cayenne pepper and hot sauce to the filling to give it a little kick.
- BLT Eggs - Top the eggs with crumbled bacon, a halved cherry tomato, and a baby arugula leaf (for the "lettuce").
- Bougie Eggs - Make these super impressive by topping with smoked salmon and dill plus a little caviar.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- measuring spoons
- paring knife
- large stockpot with steamer insert
- large bowl
- medium mixing bowl
- piping bag and star tip (optional)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
These eggs don't freeze well.
Tasty Tip
Don't have a pastry bag? No worries! Spoon the egg yolk mixture into a large zip-top plastic bag (with or without a star tip). Snip off the end and pipe away. If you don't have a piping tip, that's fine too. Just cut the end of the bag in a triangle shape.
Frequently asked questions
You can certainly make deviled eggs the day before, but I find they're best the day of.
Vinegar helps cut the richness of the egg yolks, mustard, and mayonnaise.
Make sure the yolks are finely mashed before adding the mayonnaise and other filling ingredients.
I like to use a fork but you can also add them to a food processor and mash them that way.
Follow my trick of steaming instead of boiling. Works like a charm every time!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these deviled eggs:
🍽Get the recipe
Christmas Deviled Eggs
Equipment
- dry measuring cups
- measuring spoons
- paring knife
- large stockpot with steamer insert
- large bowl
- medium bowl
- piping bag and star tip (optional)
Ingredients
- 1 dozen large eggs
- ½ cup mayonnaise (I use Duke's mayonnaise)
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- Pinch of kosher salt
- Diced roasted red bell peppers and fresh parsley for garnish
Instructions
- Pour 1 inch of water in a large saucepan or stockpot. Place a steamer insert or basket inside. Cover and bring the water to a boil. Uncover and add the eggs to the steamer basket in a single layer. Cover and steam for 13 minutes.
- Uncover and immediately plunge the eggs into a large bowl of ice water to stop the cooking process. Let cool completely. Peel the eggs.
- Cut the eggs in half crosswise. Scoop out the egg yolks and transfer to a medium bowl, reserving the egg white halves. Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar, and salt and mash until smooth.
- Transfer the deviled egg filling to a piping bag fitted with a star tip. Pipe the filling evenly into the egg white halves. Garnish with the red pepper and parsley.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Giangi Townsend says
My guests were amazed when they saw this appetizer on our Christmas table. Not only do they look so good, but they are also delicious.Thank you.
AshleyFreeman says
So glad to hear that Giangi! Hope you had a very Merry Christmas!