Deviled eggs make a great snackor side dish for any holiday, but we especially love them for Christmas breakfastor Christmas lunch. This year, present your guests with something more festive, and try this Christmas deviled egg recipe. The filling uses all of the favorites, including mayo, mustard, and pickle relish, but pumps up the green color and flavor with the hefty addition of fresh herbs like parsley and dill. Decorate with chopped red bell pepper for a festive finish!
How do you decorate Christmas deviled eggs?
Once you mash up the filling, the decorating fun begins! If you're looking for a festive green color (beyond what the herbs provide), add just one to two drops of green liquid food coloring. Next, place the filling in a zip-up plastic bag (which can stand in for a pastry bag in a pinch), snip one corner, and pipe to fill the holes of the egg whites. Then, pipe a small triangle over top of the hole to look like a Christmas tree! Chopped red bell pepper makes a colorful finish, but you can also sub chopped pimentos or even used small pieces of yellow bell pepper for the tree trunk or star on the top.
Can you make these ahead?
Yes, deviled eggs are an excellent make-ahead dish. The eggs can be boiled and peeled, and refrigerated—anddeviled eggs will last up to three days in advance. The recipe can be finished and assembled up to 24 hours in advance. Store them decorated side up in an airtight plastic container, or on a deviled egg plate tightly wrapped with plastic wrap, in the refrigerator.
Should you put vinegar in deviled eggs?
Deviled eggs definitely benefit from a vinegary punch, whether that comes from a teaspoon of vinegar itself, or from something that has vinegar-like elements, like the mustard and relish in this Christmas deviled egg recipe. You could also use bring from a jar of pickles or pickled peppers, too!
How many deviled eggs do you need per person?
Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.
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- Yields:
- 2 dz.
- Prep Time:
- 20 mins
- Total Time:
- 40 mins
Ingredients
- 1
dozen eggs
- 1/3 c.
mayonnaise
- 1 tsp.
mustard
- 3 Tbsp.
dill pickle relish
- 1/4 c.
chopped fresh parsley
- 2 Tbsp.
chopped fresh dill, plus more for serving
- 1
drop green food coloring, optional
- 1/4 tsp.
kosher salt
- 1/4 tsp.
ground black pepper
- 1/4 c.
diced red bell pepper
Directions
- Step1Fill a large pot with about 2 inches of water. Bring to a boil over high heat. Carefully add the eggs and cook for 12 minutes.
- Step2Remove the eggs with a slotted spoon and transfer to a large bowl of ice water. Let cool for 2 minutes. Remove each egg from the water; tap the top and bottom gently on the counter, then return the eggs to the ice water for 10 more minutes. Peel the eggs.
- Step3Halve the eggs lengthwise and remove the yolks.
- Step4Combine the egg yolks, mayonnaise, mustard, pickle relish, parsley, dill, green food coloring (if using), salt and black pepper in the bowl of a food processor. Process for 1 to 2 minutes to break down the herbs and combine well, scraping the sides and base of the bowl as needed. Remove the mixture and transfer to a large pastry bag, or zip top plastic bag. Snip the corner of the bag with scissors, to make a 1/2-inch wide cut.
- Step5Place the tip of the bag into the empty hole of one egg-white half. Pipe the filling just until it fills the hole. Then, draw a triangle around the edges of the filling, to resemble a Christmas tree. Repeat with all the egg halves.
- Step6Sprinkle chopped red pepper over top of the trees. Sprinkle with more chopped, fresh dill, if you like. Serve immediately or store in an air-tight container in the refrigerator for up to 24 hours.
Tip: Save your egg carton! This makes a great holder for your cooked eggs, if you hold them in the refrigerator overnight before mixing up the deviled eggs.
