Description

Delight guests with Christmas Deviled Eggs discover festive twists simple steps and partyready treats for a memorable holiday gathering

Ingredients

Scale

12 large eggs, hard-boiled and peeled

1/2 cup mayonnaise (or 1/3 cup mayo plus 1/4 cup Greek yogurt for a lighter filling)

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar or lemon juice

1 tablespoon sweet pickle relish

1/4 cup finely diced red bell pepper

1 tablespoon cranberry sauce or relish (optional)

2 tablespoons chopped fresh herbs (dill, chives, or parsley)

Salt and pepper to taste

Smoked paprika or regular paprika for garnish

Optional toppings: crumbled bacon, pomegranate seeds, or toasted almond slivers

Instructions

Halve the eggs lengthwise and scoop the yolks into a mixing bowl. Mash until smooth with a fork or a potato masher. The yolks are the canvas for your holiday filling.
To the yolks, add mayonnaise, Dijon mustard, and white wine vinegar. Whisk until the mixture is silky and pale. A pinch of salt goes in here as you taste for balance.
Fold in the chopped red pepper, relish, cranberry (if using), and fresh herbs. Mix until evenly distributed and glossy.
Spoon or pipe the filling back into the egg whites. If you’re piping, fit a small star or fluted tip for a festive presentation. If spooning, use a small piping bag or a plastic bag with the corner snipped.
Dust with paprika and add optional toppings like crisp bacon or pomegranate seeds for extra holiday flair. Chill for 15–20 minutes if you have time; otherwise, serve immediately.
Serve on a platter, arranged by color or with a sprinkle of fresh herbs.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: American

Nutrition

Calories: 200 calories per serving
Sugar: 2 g
Fat: 14 g
Carbohydrates: 8 g
Fiber: 0.5 g
Protein: 7 g

Keywords: Christmas Deviled Eggs, holiday appetizer, deviled eggs, cranberry, pomegranate, paprika, greens, party food, easy appetizer, finger food, holiday recipe, Lilies Recipes, Christmas