Christmas Deviled Eggs (Easy Red and Green Holiday Appetizer)
Christmas deviled eggs are classic deviled eggs dressed up in red and green for the holidays. The creamy filling takes just a few pantry ingredients, and simple toppings like red pepper and chives make them look festive. Arrange them in a ring on a platter and you have an edible wreath.
Why you will love these Christmas deviled eggs
- Classic flavor. A creamy, tangy filling everyone knows and likes.
- Festive with no extra work. Red and green toppings do all the decorating.
- Make-ahead. Boil the eggs and make the filling up to 2 days before the party.
- Budget friendly. A dozen eggs makes 24 halves.
They are one of the cold bites in our easy Christmas appetizers and New Year’s Eve appetizers lists, and a nice start to an easy Christmas dinner.
What you need
- Eggs: 12 large eggs. Eggs that are 1 to 2 weeks old are easier to peel than very fresh ones.
- Mayonnaise: 1/2 cup (120 g).
- Dijon mustard: 2 teaspoons. Yellow mustard works too.
- White vinegar or pickle juice: 1 teaspoon.
- Salt and pepper: 1/4 teaspoon salt and a pinch of black pepper, then taste.
- Red toppings (pick 1 or 2): finely diced red bell pepper, paprika or smoked paprika, pomegranate seeds.
- Green toppings (pick 1 or 2): chopped chives, small sprigs of fresh dill, chopped parsley.
How to make Christmas deviled eggs
- Boil the eggs. Put the eggs in a single layer in a large pot. Cover with cold water by 1 inch (2.5 cm). Bring to a full boil over high heat, then turn off the heat, cover and let them sit for 12 minutes.
- Cool them fast. Move the eggs to a large bowl of ice water for at least 10 minutes. This stops the cooking and keeps the yolks bright yellow, with no green ring.
- Peel and halve. Tap each egg all over and peel under cool running water. Pat dry and cut in half lengthwise with a sharp knife, wiping the knife between eggs.
- Make the filling. Pop the yolks into a bowl and mash them with a fork until fine. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and add a little more salt if needed.
- Fill. Spoon the filling into the egg whites, or pipe it from a zip-top bag with one corner cut off.
- Decorate. Top each egg with a pinch of red (diced pepper or paprika) and a pinch of green (chives or dill). Chill until serving.
How to make a deviled egg wreath
Arrange the filled eggs in a ring on a large round platter, touching each other. Tuck small sprigs of fresh dill or parsley between them to look like pine. Add a “bow” at the bottom made from two thin strips of red bell pepper. It takes 5 minutes and is always the most photographed plate on the table.
Make-ahead tips
- Up to 2 days ahead: boil and peel the eggs. Keep the halved whites and the filling in separate covered containers in the fridge.
- On the day: fill the eggs up to 4 hours before serving. Add the toppings at the last minute so the herbs stay fresh.
- Hard-boiled eggs keep in the fridge for up to 1 week, but deviled eggs taste best within 1 to 2 days of filling.
Food safety for deviled eggs
Deviled eggs are a perishable food. Keep them in the fridge until serving, and do not leave them out for more than 2 hours (1 hour if the room is very warm). Set the platter over a tray of ice for a long party, or put out half and keep the rest chilled. The USDA has more egg safety tips.
Easy flavor ideas
- Bacon: top with crumbled cooked bacon and chives.
- Pickle: stir 2 tablespoons of finely chopped dill pickle into the filling.
- Avocado: swap half the mayonnaise for 1 mashed ripe avocado (make these the same day).
- A little heat: add a few drops of hot sauce to the filling and top with a thin slice of red chili.
For more party food, try our cranberry baked brie and brown sugar glazed ham for the main event.
Frequently asked questions
How far ahead can I make deviled eggs for Christmas?
Boil the eggs and make the filling up to 2 days ahead, stored separately in the fridge. Fill and decorate them on the day, up to 4 hours before serving.
How do I stop the eggs from rolling on the platter?
Cut a very thin slice from the round underside of each white so it sits flat, or use a deviled egg tray.
How many deviled eggs do I need per person?
As one of several appetizers, plan about 2 halves per person. One dozen eggs makes 24 halves, enough for about 12 people.
Why are my eggs hard to peel?
Very fresh eggs stick to the shell. Use eggs that are 1 to 2 weeks old, cool them fully in ice water and peel them under running water, starting at the wide end.
Christmas Deviled Eggs
Ingredients
Method
- Place the eggs in a single layer in a large pot and cover with cold water by 1 inch (2.5 cm). Bring to a full boil over high heat.
- Turn off the heat, cover and let the eggs sit in the hot water for 12 minutes.
- Move the eggs to a bowl of ice water for at least 10 minutes.
- Peel under cool running water, pat dry and cut in half lengthwise.
- Mash the yolks with a fork until fine. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and adjust.
- Spoon or pipe the filling into the whites.
- Top with diced red pepper or paprika and chopped chives or dill. Chill until serving.
Notes
- Make ahead: keep the whites and filling separate in the fridge up to 2 days; fill on the day.
- Do not leave deviled eggs out for more than 2 hours (1 hour in a warm room).
- Wreath: arrange in a ring on a round platter with dill sprigs and a red pepper bow.
This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.
