These festive Christmas Deviled Eggs are adorably decorated and so delicious as a holiday appetizer! With a few pomegranate seeds and parsley leaves, you can transform your deviled eggs into a cute Christmas themed treat!
If you love easy holiday appetizers like this one, try my Pesto Parmesan Cheese Straws!
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The Best Christmas Deviled Eggs
Let’s be honest, at any holiday party there has to be a big platter of delicious, beautiful deviled eggs. If you are hosting a holiday get-together this year, take your deviled eggs up a notch and make these Christmas Deviled Eggs! They are a classically delicious deviled egg along with a Christmas themed decoration of pomegranate seeds and parsley leaves. These are super easy to make and people won’t be able to say no to these adorable treats!
Ingredients
- Eggs: You will need to boil your eggs in a pot or cook them in the instant pot like I did. I find that the pressure cooker makes perfectly cooked eggs. Bonus: The eggs peel so much easier too!
- Mayonnaise: A bit of mayonnaise goes into the egg yolk mixture. You can use low fat mayo if you prefer.
- Mustard: Dijon Mustard is added for a bit of tartness. You could also use whole grain or yellow mustard.
- Dill Pickles: You can mince up your own dill pickles or if you have dill relish, that will work as well.
- Red Onion: Small diced red onion adds some flavor and a bit of crunch to the mix.
- Seasonings: Salt & Pepper and Paprika.
- Toppings: Fresh Parsley and Pomegranate Seeds.
How to Make Christmas Deviled Eggs
- Cook the Eggs: Place the steamer basket in the instant pot and add in the eggs. Cover with water. Put on the lid and pressure cook on High for 5 minutes. Allow the steam to naturally release. When they are done cooking, immediately place the eggs directly in an ice bath. Make sure to use tongs to take the eggs out of the instant pot so that you don’t burn yourself
- Slice and Separate: After the eggs have been in the ice bath for a few minutes, peel the eggs. Slice them in half and remove the yolks. Place the yolks in a small bowl and place the whites on a plate and set aside.
- Mash & Mix: Mash the egg yolks with a fork until the resemble course pebbles. Then, add in the mayo a spoonful at a time until you have a creamy, lump free consistency. Stir in mustard, pickle, onion, pepper and paprika.
- Assemble: Transfer the egg whites to a serving tray. Pipe or spoon the egg mixture into the egg whites.
- Decorate: Place 1 parsley stem and 2-3 pomegranate seeds on top of each deviled egg. Serve immediately or refrigerate until you are ready to serve.
Tips for Deviled Eggs
- To pipe or to spoon? If you want the classic, uniform deviled egg look, then pipe your egg yolk mixture into the egg white using a pastry bag and an icing tip. That will make these eggs look beautiful! However, it is extra effort. So, if you are not worried about uniformity and can neatly spoon the mixture, then simply spoon the mixture into the egg whites!
- Like a little spice? If you want your eggs to have a bit of spice, try added spicy brown mustard instead of yellow mustard.
- For a healthier option, try using low fat mayo or greek yogurt in your Christmas deviled eggs.
Frequently Asked Questions
How far ahead can I prepare my deviled eggs?
You can make the separate components of these deviled eggs up to one day ahead. Make your egg yolk mixture and refrigerate it in an airtight container until you are ready to assemble the eggs. I don’t recommend assembling them more than one hour before you are ready to serve them. You want these to be as fresh as possible!
What can I use besides Pomegranate Seeds?
Pomegranate seeds are a great option since they are a winter fruit, and they add some texture to your deviled eggs. If you prefer, you can use a red bell pepper and dice to small pieces. To make them more realistic, use a straw to cut out small circles of red bell pepper!
Do I need an Instant Pot to make these Deviled eggs?
Definitely not! If you don’t have an instant pot, you can boil your eggs the traditional way. Bring a pot of water to a boil. Gently place the eggs inside and set a timer for 10 minutes. After 10 minutes, take the eggs out of the water and place them immediately in an ice bath.
More Easy Appetizer Recipes to Try
Christmas Deviled Eggs
Ingredients
- 6 large eggs
- 1 cup water
- 1/3 cup mayonnaise
- 1 tsp dijon mustard
- 1 tbsp dill pickle, minced
- 1 tbsp red onion, diced
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp paprika
- parsley
- pomegranate seeds
Instructions
- Place the steamer basket in the Instant Pot and add in the eggs. Cover with water.
- Put on the lid and pressure cook on HIGH for 5 minutes. Allow the steam to naturally release. When they are done cooking immediately place the eggs directly into a ice bath (make sure to use tongs to remove the eggs so you don't burn yourself).
- Slice the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl and place the egg whites on a plate or serving plater and set aside.
- Mash the egg yolks with a fork until they resemble course pebbles then add in mayonnaise a spoonful at a time until you have a creamy lump free consistency.
- Stir in the mustard, pickle, onion, pepper, salt and paprika.
- Transfer egg whites to a serving tray. Pipe or spoon the egg mixture into the egg whites.
- Place 1 parsley stem and 2-3 pomegranate seeds on top of each deviled egg. Serve immediately or refrigerate until you are ready to serve.
Nutrition Information
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