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Creamy, herby and festive, Christmas deviled eggs bring classic flavor with a bright holiday twist. You hard boil, chill and peel your eggs, then mash silky yolks with mayonnaise, Dijon mustard and lemon for a smooth filling. A little garlic folds in warmth while rosemary and thyme add piney aroma. Pipe the mixture into the glossy whites for clean peaks and color with tiny red pepper dice. They’re easy to make and look so pretty on your holiday table.
These Christmas deviled eggs blend creamy yolks with Dijon, lemon and herbs, then finish with red pepper sparkle. They’re easy to make and perfect for merry snacking.
Also try million dollar deviled eggs, Cajun shrimp deviled eggs, cacio e pepe, pasta alla carbonara, apple cheddar pie, and Christmas tree pop tarts.
Why You’ll Love It
Fast prep: Simple steps turn boiled eggs into a festive plate in minutes.
Balanced flavor: Tangy lemon, creamy mayonnaise and gentle herbs taste bright.
Holiday color: Red pepper and green herbs make the platter pop.
Easy to scale: Double the batch for a crowd or make a small plate.
Christmas Deviled Eggs Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Firm whites and rich yolks create a smooth filling and neat halves.
White onion: Finely diced for a mild bite that lifts the creamy base.
Mayonnaise: Adds body and silk so the filling pipes cleanly.
Dijon mustard: Sharpens the mix for classic deviled depth.
Lemon juice: Cuts richness and keeps flavors bright.
Garlic: Minced for gentle warmth throughout the filling.
Fresh herbs: Rosemary and thyme bring piney aroma and a seasonal note.
Red pepper and rosemary leaves, for garnish: To add fresh color and flavor.
How to Make Deviled Eggs for Christmas
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Boil and cool: Cook the eggs, chill in ice water and peel.
Halve and collect: Slice lengthwise, pop yolks into a bowl and arrange the whites on a plate or deviled egg platter.
Mix the filling: Mash yolks with mayonnaise, dijon, lemon, onion, garlic, herbs, salt and pepper until smooth.
Pipe and finish: Spoon into a bag, pipe into whites and top with red pepper and rosemary.
Substitutions and Variations
Gluten free option: The base is naturally gluten free; confirm labels on mayonnaise and mustard if needed.
Heat lovers: Add a pinch of cayenne or a dash of hot sauce to the yolk mix.
Pickle twist: Swap lemon for pickle juice and stir in a little chopped dill pickle.
Smoky riff: Fold in smoked paprika and finish with a light sprinkle on top.
Swap the red pepper: Pomegranate seeds could be used on these Christmas eggs instead of the red pepper along with rosemary to look like holly berries and greenery as a garnish on top.
Make them green: You can color the filling green for a more festive vibe, or else make a batch of these Christmas tree deviled eggs to go with them!
Serving Suggestions
With other egg bites: Add Bloody Mary deviled eggs, whole egg-inside muffins and fried deviled eggs to your festive platter.
With a festive sip: Enjoy a gingerbread latte rum cocktail or cranberry orange prosecco with your Christmas deviled eggs.
How to Store Holiday Deviled Eggs
Store: If you have some left over and they haven’t been out for more than 2 hours, you can keep leftovers in an airtight container in the refrigerator. Eat them within a couple of days. If they’ve been sitting at room temperature for more than 2 hours, you should probably throw them out just in case.
Freeze: I don’t recommend freezing these.
Top Tips
Use cold eggs to peel: Rapid cooling loosens shells for clean halves.
Mash until silky: A smooth yolk base gives the neatest piping.
Dry the whites: Pat cut surfaces so the filling grips and doesn’t slide.
Chop tiny: Fine onion and herbs keep the piping tip from clogging.
Pipe wide: A larger tip makes quick, tidy swirls.
Christmas Tree Deviled Eggs FAQs
Prepare this Christmas party favorite up to 2 days ahead of time, if you like. The best thing to do is keep the filling separate from the egg whites. Then you can simply pipe it in shortly before serving.
A piping bag fitted with a star tip or a pastry bag will give you the prettiest results or, if you don’t have one, you can use a Ziploc bag with the corner snipped off. A third option is to use a couple of teaspoons to add the filling. This won’t look as elegant but if you use a large piece of red pepper and a whole herb sprig or large leaf as your garnish, not much of the filling will be visible – and they’ll still taste just as delicious.
I recommend that you do. Cook your eggs to the desired length of time. Then place the cooked eggs into ice water to stop the cooking process and minimize the reaction of the iron sulfur (with can make the yolk look a bit green). The ice bath also makes peeling the eggs easier.
Christmas Deviled Egg Platter Recipe
Christmas Deviled Eggs
Equipment
- Pastry Bag with Wide Tip, or Ziploc Bag
- Electric Mixer Optional
Ingredients
- 12 eggs
- ½ white onion, diced
- ½ Cup mayonnaise
- 2 Tablespoons Dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon garlic, minced
- 2 Teaspoons fresh rosemary, chopped
- 1 Teaspoon fresh thyme leaves
- 1 Teaspoon salt
- ½ Teaspoon black pepper
To Garnish
- rosemary leaves
- 1 red bell pepper, finely diced
Instructions
- Hard boil the eggs. Add the eggs to a saucepan with cold water filled just enough to cover the tops of the eggs. Bring to a rolling boil and boil for 10 minutes. Immediately place into ice water and let cool completely before peeling.
- Slice the eggs half and remove the yolk. Add yolks into a bowl and arrange halved eggs on a platter.
- Add all remaining ingredients to bowl and mix until smooth. I recommend using a hand mixer but you can mash with a fork if preferred.
- Add into a piping bag with a wide tip, or into a ziplock bag with a corner cut off.
- Pipe mixture into the halved eggs
- Arrange eggs into a circle to form a wreath and use rosemary or thyme sprigs to create texture.
- Decorate with red pepper and rosemary garnishes.
Notes
Mash until silky: A smooth yolk base gives the neatest piping.
Dry the whites: Pat cut surfaces so the filling grips and doesn’t slide.
Chop tiny: Fine onion and herbs keep the piping tip from clogging.
Pipe wide: A larger tip makes quick, tidy swirls.
Nutrition
Classic technique meets cheerful color in this simple build. Yolks whip smooth with mayonnaise and Dijon, while lemon keeps the mix lively and herbs add a seasonal aroma. Tiny red pepper dice bring the sparkle that reads holiday at a glance. The steps are straightforward and the finish looks polished. These delicious Christmas deviled eggs make a familiar favorite feel brand new. They’re a great holiday appetizer for your Christmas party.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These look so delicious! Do you know if this recipe is gluten free? I have a brother with celiac. TYIA
Yes, they are gluten free. I would check the Dijon ingredients but all the ones I have used are always gluten free. Maille’s, Frenchs, Annies, are all Gluten Free.
I brought these to a holiday potluck, and they disappeared in minutes—so tasty!
This is one of my go-to recipes of yours. Thank you!! 🙂
These are beautiful! Saving this one!