Tis the season for all the holiday gatherings and easy festive finger foods that don’t require silverware. These Christmas Deviled Eggs, finished with a tiny “holly” garnish of pomegranate arils and parsley, make a cheerful and crowd-pleasing holiday appetizer.
Deviled eggs are always one of the most requested appetizers at parties. These Christmas Deviled Eggs are simple to prepare once the ingredients are ready. They come together quickly, look lovely on a holiday platter, and can be made ahead to reduce last-minute stress.
What you’ll love about this recipe:
- Limited ingredients – No fuss, just a handful of pantry staples and a small garnish to make them festive and delicious.
- Healthy option – Low carb and high in protein, deviled eggs are a lighter appetizer choice among richer holiday offerings.
- Inexpensive – Eggs are budget-friendly and a small container of pomegranate arils goes a long way to create the holiday look.
Christmas Deviled Eggs: Ingredient Notes
Below are a few helpful notes and simple substitutions so you can adapt the recipe to what you have on hand without losing the flavor or festive look.
Eggs: Use large eggs for the best yield and texture. Hard-boiled eggs are the foundation of this recipe, so choose fresh-but-not-new eggs for easier peeling.
Mayonnaise: Regular full-fat mayo gives the creamiest filling. For a lighter option, substitute light mayo. If you prefer no mayo, plain sour cream works as a swap but will slightly change the flavor.
Dijon mustard: Dijon provides a subtle tang. You can use yellow mustard or spicy brown mustard if that’s what you have.
Smoked paprika: Smoked paprika adds depth and color. Regular paprika is an acceptable substitute. If you like heat, a pinch of cayenne is optional, but keep it mild for family-friendly servings.
White wine vinegar: Red wine vinegar or champagne vinegar can be used instead; they all brighten the filling.
Salt: Add to taste. The recipe calls for a light touch, but adjust to your preference.
Pomegranate arils: Sold in small containers in the produce section, these add color, sweetness, and a festive pop. You can also seed a whole pomegranate if preferred.
Parsley: Small sprigs create the “holly” leaf look next to the pomegranate arils. Any small fresh green herb will work if you don’t have parsley.
Tips for making Christmas Deviled Eggs in advance
The holiday rush can be hectic, so do as much as possible ahead of time. These steps will save you prep-time right before guests arrive.
- Hard boil the eggs – Cook the eggs, cool them in ice water, then peel. Slice them crosswise for a circular presentation and carefully remove the yolks.
- Store the egg whites – Place the prepared egg whites in an airtight container and refrigerate for up to five days.
- Prepare the filling – Mash the yolks with the mayo, Dijon, vinegar, paprika, and salt. Transfer the mixture into a piping bag with a fluted tip, or use a resealable plastic bag with a small corner snipped off. Keep the filled bag refrigerated until you’re ready to assemble.
- Assemble just before serving – Pipe the filling into the egg whites, add three pomegranate arils and a small parsley sprig to each egg for the holly effect, and dust with a little extra smoked paprika for color.
More Christmas Appetizers
If you’re planning a holiday spread, these finger foods pair well with deviled eggs and are crowd-pleasers:
- Christmas Cheese Ball Wreath
- Bacon Wrapped Chestnuts
- Fig & Goat Cheese Crostini
- Baked Brie
- Cream Cheese & Pepper Jelly Phyllo Cups
Give these Christmas Deviled Eggs a try this season. They’re festive, elegant on a buffet, and simple enough to prepare in advance so you can enjoy the party.
Christmas Deviled Eggs
Courtney
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp smoked paprika
- 1/8 tsp salt
- 1 tsp white wine vinegar
- 1/4 cup pomegranate arils
- 2 tbsp parsley
Instructions
- Place eggs in a single layer in a saucepan and add water to cover them by about 1 inch (approximately 3 inches of water total). Bring to a boil, then remove from heat and let stand for 15 minutes.
- Immediately transfer eggs to cold running water or a bowl of ice water to cool.
- Crack and peel each egg, peeling under running water if needed to make it easier.
- Cut eggs in half crosswise and gently remove the yolks with a spoon.
- Combine the yolks with mayonnaise, Dijon mustard, white wine vinegar, smoked paprika, and salt. Mix until smooth and well combined.
- Transfer the filling to a piping bag fitted with a fluted tip or use a resealable plastic bag with a small corner snipped off. Pipe a decorative swirl of filling into each egg white half.
- Top each deviled egg with a small parsley sprig and three pomegranate arils to create a holly look. Finish with an extra pinch of smoked paprika if desired.
Nutrition (approximate per deviled egg)
- Calories: 71 kcal
- Carbohydrates: 1 g
- Protein: 3 g
- Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 95 mg
- Sodium: 94 mg