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Christmas deviled eggs wreath on a round platter with dill sprigs and a red pepper bow

Christmas Deviled Eggs

Classic creamy deviled eggs with red and green toppings for the holidays. Make them ahead and arrange them as a wreath.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling 10 minutes
Total Time 42 minutes
Servings: 12 servings (24 halves)
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 large eggs older eggs peel more easily
  • 1/2 cup mayonnaise (120 g)
  • 2 tsp Dijon mustard or yellow mustard
  • 1 tsp white vinegar or pickle juice
  • 1/4 tsp salt plus more to taste
  • 1 pinch black pepper
  • 1/4 cup red bell pepper very finely diced
  • paprika for sprinkling
  • 2 tbsp fresh chives finely chopped
  • fresh dill sprigs optional, for the wreath

Method
 

  1. 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.
  2. Turn off the heat, cover and let the eggs sit in the hot water for 12 minutes.
  3. Move the eggs to a bowl of ice water for at least 10 minutes.
  4. Peel under cool running water, pat dry and cut in half lengthwise.
  5. Mash the yolks with a fork until fine. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and adjust.
  6. Spoon or pipe the filling into the whites.
  7. 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.