Christmas Deviled Eggs

Deviled eggs make a great appetizer, snack, or side dish for any holiday, but they’re especially fun for Christmas breakfast or Christmas lunch. This year, present your guests with a festive and cheerful twist on the classic dish with these Christmas deviled eggs. The creamy filling builds on deviled egg essentials, including mayo, mustard, and pickle relish, while boosting the green color and flavor with a generous addition of fresh herbs like parsley and dill. (A drop or two of food coloring is optional.) The finishing touches—dill frond "branches" and tiny red bell pepper "ornaments"—are guaranteed to get everyone into the holiday spirit.

How do you decorate Christmas deviled eggs?

Once you mash up the filling, the decorating fun begins! If you're looking for a festive green color (beyond what the herbs provide), add one or two drops of green liquid food coloring. Next, place the filling in a zip-top plastic bag (which can stand in for a pastry bag in a pinch), snip one corner, and pipe to fill the holes of the egg whites. Then, pipe a small triangle over the top of the hole to look like a Christmas tree! Chopped red bell pepper makes a colorful finish, but you can also substitute chopped pimentos. If you've got a yellow bell pepper, try using small pieces for the tree trunk or as a star on top.

Can you make Christmas deviled eggs ahead?

Yes, deviled eggs are an excellent make-ahead dish. The eggs can be boiled, peeled, and refrigerated up for to three days in advance. The recipe can be assembled up to one day in advance. Refrigerate the eggs in an airtight container or on a deviled egg plate tightly wrapped with plastic wrap.

Can deviled eggs be frozen?

Nope. Unfortunately, once thawed, the egg whites turn rubbery and watery, and the filling loses its creamy texture. Follow the make-ahead instructions above instead.

Should you put vinegar in deviled eggs?

Deviled eggs definitely benefit from a vinegary punch, whether that comes from a teaspoon of vinegar itself or from something similarly acidic, like the mustard and relish in this Christmas deviled egg recipe. You could use brine from a jar of pickles or pickled peppers, too!

How many deviled eggs do you need per person?

Plan on two to three deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, so you will have enough for eight to 12 people with this recipe. If you have leftovers, they'll keep in the refrigerator for up to 24 hours so you can snack on them the next day.

Can you use store-bought hard-boiled eggs for deviled eggs?

Absolutely! Store-bought, pre-shelled hard-boiled eggs can be a real timesaver since there’s no boiling, cooling, or peeling involved. The yolks are usually bright and evenly cooked, which makes them great for filling. The egg whites, though, can sometimes be a little rubbery depending on the brand. If you're planning to use store-bought cooked eggs, it’s worth testing a few ahead of time to find one with the texture you like best.