Christmas deviled eggs are one of those things I make almost on autopilot every December. They’re familiar, reliable, and somehow always the first thing to disappear from the table. I usually make them while the kitchen is already busy—something bubbling on the stove, cookies cooling nearby—and they fit right into that slightly chaotic, very festive rhythm. These are classic at heart, just dressed up enough to feel right for the holidays.

I grew up with deviled eggs showing up at every holiday gathering, no matter how big or small. Over time, I started tweaking them just a bit for Christmas—nothing dramatic, just subtle touches that make them feel more intentional. This version keeps the creamy, tangy filling I love but adds small visual and flavor details that work especially well for a holiday spread.

Recipe Origin or Trivia

Deviled eggs date back to the 18th century, when the term “deviled” referred to foods that were seasoned or spiced. They became especially popular in the U.S. as a party food because they’re easy to prepare ahead and serve cold—perfect for holiday gatherings.

Why You’ll Love This Recipe

Classic and familiar: Nothing surprising or fussy
Perfect party food: Easy to grab and eat
Make-ahead friendly: Ideal for holiday prep
Creamy and balanced: Tangy without being sharp
Customizable: Easy to adjust seasoning and garnish
Always a crowd favorite: Consistently disappears fast
Festive without effort: Simple touches go a long way

Chef’s Pro Tips for Perfect Results

Use older eggs: They peel more easily
Cool completely before peeling: Helps prevent tearing
Mash yolks thoroughly: Smooth filling matters
Taste before piping: Adjust seasoning early

Kitchen Tools You’ll Need

Medium saucepan: For boiling eggs
Slotted spoon: For transferring eggs
Mixing bowl: For the filling
Fork or food processor: For mashing yolks
Piping bag or spoon: For filling egg whites

Ingredients in This Recipe

Large eggs: The base of the recipe
Mayonnaise: Creates a creamy filling
Yellow or Dijon mustard: Adds tang and depth
White vinegar or pickle juice: Brightens the yolks
Salt: Enhances all flavors
Black pepper: Adds gentle warmth
Paprika: Classic garnish with mild flavor
Optional fresh herbs: Parsley or dill for a festive look
Optional red garnish: Pimentos or roasted red pepper for color

Ingredient Substitutions

Mayonnaise → Greek yogurt: Lighter texture and tang
Yellow mustard → Dijon mustard: Slightly sharper flavor
Vinegar → lemon juice: Brighter finish
Paprika → smoked paprika: Adds subtle depth

Ingredient Spotlight

Egg yolks: Provide richness and structure
Mustard: Keeps the filling balanced and lively

Christmas Deviled Eggs

Christmas deviled eggs are a festive twist on the classic appetizer, featuring creamy yolk filling seasoned with smoky paprika, Dijon mustard, and fresh herbs. The eggs are boiled, halved, and filled with a smooth mixture, then garnished for an elegant presentation. Their firm whites and creamy interior create a delightful bite that’s both satisfying and visually appealing.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 12

Course: Appetizer

Cuisine: Holiday

Calories: 70

Ingredients Equipment Method Notes

Ingredients

Large eggs: The base of the recipe
Mayonnaise: Creates a creamy filling
Yellow or Dijon mustard: Adds tang and depth
White vinegar or pickle juice: Brightens the yolks
Salt: Enhances all flavors
Black pepper: Adds gentle warmth
Paprika: Classic garnish with mild flavor
Optional fresh herbs: Parsley or dill for a festive look
Optional red garnish: Pimentos or roasted red pepper for color

Equipment

Medium saucepan: For boiling eggs
Slotted spoon: For transferring eggs
Mixing bowl: For the filling
Fork or food processor: For mashing yolks
Piping bag or spoon: For filling egg whites

Method

Boil the eggs: Cook until fully set
Cool completely: Transfer to ice water
Peel carefully: Remove shells gently
Slice eggs: Cut in half lengthwise
Remove yolks: Transfer to a mixing bowl
Mix filling: Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper
Fill egg whites: Spoon or pipe filling into whites
Garnish: Sprinkle with paprika and herbs

Notes

Feel free to customize with additional herbs or spices. These eggs can be made a day ahead and stored in the refrigerator.

You can also try out other recipes

Kardashian Salmon Avocado Salad Recipe

Kardashian Vegan Pizza Recipe

Make-Ahead and Storage Tips

Make ahead: Prepare up to 24 hours in advance
Store covered: Refrigerate tightly covered
Garnish later: Add herbs just before serving

How to Serve This Dish

Holiday platters: Arrange in a single layer
Buffet-style: Keep chilled until serving
Alongside classics: Pair with ham or roast turkey

Creative Leftover Transformations

Egg salad: Chop and mix with greens
Deviled egg toast: Spread on crackers or bread
Breakfast wraps: Add to tortillas with greens

Additional Tips

Use a light hand with vinegar: Too much overwhelms
Keep filling smooth: Texture matters
Taste as you go: Small adjustments help

Make It a Showstopper

Holiday piping: Use a star tip
Festive garnish: Red pepper and herbs for color
Serve on a chilled tray: Keeps eggs fresh longer

Variations to Try

Bacon deviled eggs: Add finely chopped bacon
Herb-forward: Add dill or chives to the filling
Spicy version: Add a dash of hot sauce
Avocado deviled eggs: Replace some mayo with avocado
Smoked salmon: Add finely chopped salmon

FAQ’s

Can I make these a day ahead?: Yes
Why won’t my eggs peel?: Eggs may be too fresh
Can I use Miracle Whip?: Yes, but it’s sweeter
How long do they last?: About 2 days refrigerated
Can I freeze deviled eggs?: No
Do they travel well?: Yes, kept cold
Can I use a food processor?: Yes, for extra smooth filling
Are these gluten-free?: Yes
Can I double the recipe?: Easily
What garnish works best?: Paprika and fresh herbs

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.