The Best Christmas Deviled Eggs (Easy & Festive!)

What’s the one appetizer that’s always the first to disappear at a holiday party? The humble, but perfect, deviled egg. These Christmas Deviled Eggs are the classic, crowd-pleasing, and incredibly easy Christmas appetizer your holiday spread needs.

This is, at its heart, the best deviled egg recipe you’ll ever need. It’s creamy, tangy, and perfectly balanced. But the real magic is how we make them festive! With a simple, elegant garnish, we’ll turn this classic into a beautiful festive deviled egg that looks stunning on any table.

These Christmas Deviled Eggs are the perfect make-ahead companion to other Christmas appetizers like our Christmas Tree Pull Apart Bread and Reindeer Pretzel Treats.

Why You’ll Love This Christmas Deviled Eggs Recipe

• Classic & Creamy: We are focusing on the perfect classic filling—no strange ingredients, just creamy perfection that everyone loves.
• Fast & Easy: This simple deviled egg recipe is ready in under 30 minutes, making it the definition of an easy christmas appetizer.
• Easy to Make Festive Deviled Eggs: This simple base is a blank canvas for our fun “Christmas” garnishes that take just seconds.
• Make-Ahead Friendly: The ultimate holiday time-saver! You can (and should!) prep these deviled eggs for Christmas in advance.

Christmas Deviled Eggs

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• Author: Isabella Martinez
• Total Time: 40 minutes
• Yield: 12 deviled eggs 1x

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Description

The best Christmas Deviled Eggs! This easy recipe is creamy, delicious, and topped with a festive ‘holly’ garnish of parsley and pomegranate. The perfect easy Christmas appetizer for your holiday party.

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Ingredients

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• 6 large eggs
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon dill pickle, minced
• 1 tablespoon red onion, finely diced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika

For the “Christmas Holly” Garnish:

• Fresh parsley leaves
• Pomegranate seeds (arils)

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Instructions

1. Cook the Eggs (Choose your method):

• Stovetop Method (Classic): Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil. Cover, turn off the heat, and let sit for 12 minutes.
• Instant Pot Method (From your notes): Place a steamer basket and 1 cup of water in the Instant Pot. Add eggs. Secure the lid, set to HIGH pressure, and cook for 5 minutes. Let the steam naturally release for 5 minutes, then quick release.

2. Create Ice Bath: While eggs are cooking, prepare a large bowl with ice and water. Use tongs to transfer the cooked eggs immediately into the ice bath. Let cool for 10 minutes.

3. Prep the Eggs: Peel the cooled eggs. Slice each egg in half lengthwise. Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on your serving platter.

4. Make the Filling: Mash the egg yolks with a fork until they are a fine crumble. Add the mayonnaise, Dijon mustard, minced pickle, diced onion, salt, pepper, and paprika. Stir until the filling is creamy and smooth.

5. Fill the Eggs: Pipe or spoon the yolk mixture evenly into the egg white halves.

6. Garnish for Christmas: Just before serving, sprinkle lightly with extra paprika. Top each deviled egg with a small parsley leaf and 2-3 pomegranate seeds to look like a sprig of holly.

7. Serve: Serve immediately or refrigerate in an airtight container for up to 2 days.

Notes

• The “Secret” to Creamy Filling: For an extra smooth, lump-free filling, press the cooked yolks through a fine-mesh sieve before mixing in the mayonnaise.
• Make-Ahead Tip: You can make these the day before! Store the egg white halves and the yolk filling in separate airtight containers in the fridge. Pipe the filling and garnish just before serving for the freshest look.
• Piping Tip: No piping bag? Spoon the filling into a Ziploc-style sandwich bag, push it to one corner, and snip off the tip.

• Prep Time: 25 minutes
• Cooling Time: 10 minutes
• Cook Time: 5 minutes (for Instant Pot)
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1 deviled egg
• Calories: 79kcal
• Sugar: 0.2g
• Sodium: 139mg
• Fat: 7g
• Carbohydrates: 0.4g
• Fiber: 0.1g
• Protein: 3g
• Cholesterol: 96mg

Ingredients for the Best Deviled Eggs

This deviled egg recipe uses classic, time-tested ingredients for a perfectly balanced flavor.

For the Deviled Eggs

• 6 large eggs
• 1/3 cup mayonnaise (use a good quality brand)
• 1 teaspoon Dijon mustard
• 1 tablespoon dill pickle, minced (or dill pickle relish)
• 1 tablespoon red onion, finely diced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika (plus extra for dusting)

For the Christmas Deviled Eggs Garnish

• Fresh parsley leaves
• Pomegranate seeds (Pomegranate arils)

How to Make Deviled Eggs (The 5 Golden Rules)

The secret to the best deviled egg recipe isn’t one ingredient—it’s the method. Follow these 5 golden rules for perfect deviled eggs every time.

Golden Rule 1: The Perfect, Easy-Peel Hard Boiled Egg

This is the #1 mistake! A bad peel will ruin your deviled eggs for christmas.

1. Stovetop Method (Classic): Place eggs in a single layer in a saucepan. Cover with 1 inch of cold water. Bring to a rolling boil over high heat. The moment it boils, cover the pan, turn off the heat, and let it sit for 12 minutes.
2. Instant Pot Method (Foolproof): Your Instant Pot is great for this. Place the eggs on the steamer basket, add 1 cup of water, and pressure cook on HIGH for 5 minutes. Let the steam naturally release for 5 minutes, then quick release.
3. The Ice Bath (NON-NEGOTIABLE): As soon as your eggs are done cooking, immediately transfer them to a large bowl of ice water. Let them sit for at least 5 minutes. This stops the cooking (preventing that ugly green ring) and makes them a breeze to peel. For more info, see this guide on easy-to-peel hard-boiled eggs.

Golden Rule 2: The Creamiest Yolk Filling (No Lumps!)

Here’s the real secret to the velvety, “mousse-like” filling for your Christmas Deviled Eggs.

• Mash Yolks First: Slice your peeled, hard-boiled eggs in half lengthwise. Pop the yolks into a small bowl. Before adding any other ingredients, mash the warm yolks with a fork until they are a fine, sandy crumble.
• The Pro Secret: For the absolute creamiest filling, push the yolks through a fine-mesh sieve. This is the “forgotten” trick that guarantees zero lumps.
• Add Wet Ingredients: After the yolks are mashed, add your mayonnaise and mustard and stir until a creamy, lump-free paste forms.

Golden Rule 3: Balance Your Flavors

A great deviled egg recipe is all about the balance of rich, creamy, and tangy.

• The “Zip”: Dijon mustard provides a sharp, tangy kick to cut through the rich mayo.
• The “Texture”: The finely minced dill pickle and red onion give a tiny, crucial crunch and a pop of acidity.
• The “Secret” Ingredient: Add 1 teaspoon of the dill pickle juice from the jar. This is the “forgotten ingredient” that brightens up the entire filling!

Golden Rule 4: Taste and Season!

The #1 mistake is under-seasoning. The yolks are a blank canvas, so be bold! Add your salt, pepper, and paprika. Then, taste it. Does it need more salt? A little more mustard? Adjust this deviled egg recipe to your taste.

Golden Rule 5: Fill Like a Pro

• Classic Spoon: A small spoon works just fine for a rustic, homemade look.
• Piping Bag (Pro Look): For a beautiful, party-ready look, transfer your filling to a piping bag with a star tip.
• The Ziploc Hack: No piping bag? No problem. Spoon the filling into a Ziploc-style sandwich bag, push it all to one corner, and snip off the corner. It’s a perfect disposable piping bag.

3 Easy Ways to Make Festive Deviled Eggs

Now for the fun part! Here’s how to make deviled eggs for Christmas that look as good as they taste.

Idea 1: Christmas “Holly” Deviled Eggs (Red & Green)

This is our primary Christmas deviled eggs recipe and the most elegant.

1. Pipe or spoon your filling into the egg whites.
2. Dust lightly with paprika.
3. Place one small, perfect parsley leaf on one side.
4. Nestle 2-3 pomegranate seeds next to it.
5. The result looks just like a beautiful sprig of Christmas holly. This red-and-green theme pairs beautifully with Cranberry Brie Crostini.

Idea 2: “Christmas Wreath” Deviled Eggs

1. Pipe the filling using a large star tip to create a “wreath” shape.
2. Dust with paprika.
3. Top with a very small sprig of fresh dill. The feathery dill looks just like a mini evergreen wreath.

Idea 3: “Santa’s Hat” Deviled Eggs

This is a fun, kid-friendly idea.

1. Pipe a tall swirl of filling.
2. Cut a small triangle “hat” from a slice of roasted red pepper or a pimento.
3. Place the “hat” on the filling and pipe a tiny dot of filling on the very tip for a white pom-pom.

Make-Ahead Christmas Deviled Eggs (The #1 Holiday Hack)

Here’s the best holiday news you’ll hear today: a resounding YES, you should make them the day before! This is the ultimate make-ahead appetizer. But you must store the parts separately.

The Pro-Method for Make-Ahead Deviled Eggs for Christmas:

1. Day Before: Boil, peel, and cut the eggs. Make the yolk filling.
2. Container 1: Store the egg white halves in an airtight container in the fridge.
3. Container 2: Store the yolk filling in a separate airtight container or in a piping bag (already zipped and ready to go!).
4. Day Of: Just before the party, pipe the filling into the whites and garnish. They will taste fresher and won’t get “weepy.”

This frees up so much time for your other easy crockpot recipes on party day!

Your Best Deviled Egg Recipe Questions, Answered

Get Ready for Your New Favorite Christmas Appetizer!

These Christmas Deviled Eggs are a timeless classic for a reason. They are creamy, delicious, and the first thing to vanish from the appetizer platter. With our simple “holly” garnish, this is truly the best deviled egg recipe for your holiday party, and one of the best other classic holiday appetizers you can make.

What are your favorite easy Christmas appetizers? Let us know in the comments below!