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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 minutes
Cook Time 10 minutes
Total Time 25 minutes
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
 

  1. Boil the eggs: Cook until fully set
  2. Cool completely: Transfer to ice water
  3. Peel carefully: Remove shells gently
  4. Slice eggs: Cut in half lengthwise
  5. Remove yolks: Transfer to a mixing bowl
  6. Mix filling: Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper
  7. Fill egg whites: Spoon or pipe filling into whites
  8. 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.