Christmas deviled eggs are my go-to for holiday parties. They’re simple, yet somehow feel special when topped with a dusting of smoked paprika and a sprig of fresh herbs. This recipe is a chance to elevate a humble appetizer with just a handful of ingredients.
I love how the process is forgiving but still offers room for personal tweaks. The best part? They’re entirely customizable—sweet, spicy, smoky—whatever suits your holiday vibe.

Why I keep making these every holiday

They’re a nostalgic reminder of family gatherings, yet endlessly adaptable for new traditions. The process is straightforward, freeing me to focus on presentation and flavor tweaks. Plus, the smiles when people bite into them—simple joy in a bite.

Ingredients and their festive roles

• Eggs: The base; their firm whites and rich yolks are the foundation.
• Mayonnaise: Creates creamy filling, balancing richness with tang. Swap with Greek yogurt for a lighter touch.
• Dijon mustard: Adds a sharp, pungent kick that cuts through the richness.
• Lemon juice: Brightens the filling with zesty freshness, making every bite lively.
• Smoked paprika: Gives a smoky depth and beautiful color, essential for that festive look.
• Fresh herbs (chives, parsley): Herbaceous notes lift the flavors; substitute with dill or thyme.
• Crispy bacon bits (optional): Adds crunch and savory saltiness—great for contrast.

Tools and equipment for perfect deviled eggs

• Large saucepan: For boiling the eggs evenly.
• Ice bath container: To stop cooking and cool eggs quickly.
• Sharp knife: To slice eggs in half cleanly.
• Mixing bowl: To mash yolks and blend ingredients.
• Piping bag or spoon: To fill egg whites neatly.

Step-by-step: Crafting the perfect Christmas deviled eggs

Step 1: Begin by boiling your eggs. Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, about 7-10 minutes. Once boiling, turn off heat and let sit for 12 minutes.

Step 2: Drain hot water and transfer eggs to an ice bath to halt the cooking and make them easier to peel. Let sit for at least 5 minutes, or until completely cooled.

Step 3: Peel the eggs carefully. Slice eggs in half lengthwise, and gently scoop out yolks into a bowl. Arrange egg whites on a serving platter.

Step 4: Prepare the filling: mash yolks with mayonnaise, a dash of Dijon, a splash of lemon juice, and a pinch of smoked paprika. Mix until smooth and creamy.

Step 5: Fill each egg white with the yolk mixture. Use a spoon or piping bag for a neater look.

Christmas Deviled Eggs

Christmas deviled eggs are a festive appetizer made by halving hard-boiled eggs and filling them with a creamy mixture of mashed yolks, mayonnaise, Dijon mustard, and lemon juice. Topped with smoked paprika and fresh herbs, they offer a smooth, flavorful bite with eye-catching presentation, perfect for holiday gatherings.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: Holiday

Calories: 80

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs for boiling
• 1/4 cup mayonnaise or Greek yogurt for a lighter option
• 1 tsp Dijon mustard adds a sharp kick
• 1 tbsp lemon juice brightens the filling
• 1/2 tsp smoked paprika for smoky depth and color
• 2 tbsp chopped fresh herbs such as chives or parsley
• optional to taste bacon bits for added crunch and flavor

Equipment

• Large saucepan
• Ice bath container
• Sharp Knife
• Mixing Bowl
• Piping bag or spoon

Method

 

1. Place the eggs in a large saucepan, cover with cold water, and bring to a gentle boil over medium heat. Let boil for 7-10 minutes until fully set.
2. Once boiling, turn off the heat, transfer eggs to an ice bath, and let sit for at least 5 minutes to cool completely and halt the cooking process.
3. Carefully peel the cooled eggs under running water if needed, then slice each egg in half lengthwise with a sharp knife. Gently scoop out the yolks into a mixing bowl, keeping the whites intact.
4. Add mayonnaise, Dijon mustard, lemon juice, and smoked paprika to the bowl with yolks. Mash everything together using a fork until smooth and creamy, adjusting seasonings as desired.
5. Transfer the yolk mixture to a piping bag fitted with a decorative tip or use a spoon. Fill each egg white half generously with the creamy filling, creating a smooth, rounded top.
6. Garnish each deviled egg with a sprinkle of smoked paprika and a small sprig of fresh herbs for a festive touch. Optionally, top with crispy bacon bits for added texture and flavor.

Notes

Feel free to customize the toppings or add a dash of hot sauce for extra kick. These deviled eggs can be prepared a few hours ahead and kept refrigerated until serving.

Cooking checkpoints and tips to keep in mind

• Eggs should be firm but not rubbery after boiling.
• Yolks need to be smooth and free of lumps for a silky filling.
• Filling should be piped or spooned neatly, with no spilling over the edges.

Common mistakes and how to fix them

• Cracked eggs during boiling.? Use a gentle tap to crack eggs, avoiding cracks that cause leakage.
• Eggs sticking to shells.? Peel eggs under running water for easier removal.
• Yolks not blending smoothly.? Add a splash more lemon juice if filling is too thick.
• Filling oozing out or being too loose.? If yolk mixture is runny, add a bit more mayonnaise or a dash of cream cheese.

Don’t shy away from customizing these eggs with your favorite seasonal herbs or a sprinkle of crispy bacon for added texture. They’re a reminder that simple ingredients can be turned into festive bites with just a little effort. Make them your own, and enjoy the process as much as the bites. Perfect for holiday gatherings or a cozy night by the fire.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.