There’s something so festive and fun about this Christmas Deviled Eggs Recipe. The bright pop of pomegranate seeds and fresh parsley makes these deviled eggs look like little holiday treasures on your platter—plus, they taste creamy and tangy with just the right crunch. Trust me, they’re always the first to disappear!
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Why You'll Love This Recipe
This Christmas Deviled Eggs Recipe is close to my heart because it brings festive colors and rich flavors together in a simple, quick dish that everyone can enjoy. Plus, I love how easy it is to make in the Instant Pot, which means no more worrying about peeling stubborn eggs!
- Effortless prep: Cooking hard-boiled eggs in the Instant Pot guarantees perfectly easy-to-peel eggs every time.
- Festive flair: The garnish of parsley and pomegranate seeds adds a fresh, colorful touch that’s perfect for holiday tables.
- Flavor-packed filling: The addition of dill pickle and red onion gives a bright, tangy twist you won’t find in your typical deviled eggs.
- Make-ahead friendly: You can prepare these eggs in advance and keep them chilled until party time.
Ingredients & Why They Work
The ingredients in this Christmas Deviled Eggs Recipe combine classic creamy and tangy flavors, with a surprising crunch and a hint of seasoning that makes it truly special. Here are a few thoughts on the key players before you gather your groceries.
- Eggs: The foundation of deviled eggs, fresh large eggs work best for firm whites and creamy yolks.
- Mayonnaise: Adds the smooth creaminess that holds the filling together; feel free to use full-fat for richer taste.
- Dijon mustard: Brings subtle heat and tang able to balance the richness of the yolk and mayo.
- Dill pickle: Minced for texture and a pleasant tartness that brightens up the filling.
- Red onion: Adds crunch and a mild sharpness to cut through the creamy filling.
- Pepper and salt: Essential to season and elevate all the flavors.
- Paprika: Gives a gentle smoky, sweet note and a dash of color on the filling.
- Parsley: Fresh parsley stems are perfect for garnishing, adding a herbal freshness.
- Pomegranate seeds: The jewel-like seeds add a burst of sweetness and a festive red color that really pops.
Make It Your Way
I like to switch up the pickle sometimes, going for spicy pickles to add a bit of a kick or using sweet pickles if I want something milder. You can also adjust the mustard depending on how tangy you like your deviled eggs. Feel free to add chopped fresh herbs like chives too for extra flavor.
- Variation: Once, I added a dash of smoked paprika into the filling itself, not just on top, and it was a game-changer—giving a subtle smoky depth perfect for winter gatherings.
- Dietary swap: Use Greek yogurt instead of mayonnaise to make it lighter and add protein without losing creaminess.
- Extra festive: Mix in finely chopped cranberries or dried cherries for a hint of sweetness and Christmas color.
Step-by-Step: How I Make Christmas Deviled Eggs Recipe
Step 1: Perfecting the Eggs in the Instant Pot
I place the steamer basket inside my Instant Pot and carefully add six large eggs. Then I pour in a full cup of water to create steam. After sealing the lid, I set it to pressure cook on high for 5 minutes. One golden tip is to let the steam release naturally—it helps the eggs finish cooking gently. Then, I immediately move the eggs into a big ice bath using tongs. This step shocks the eggs and prevents that dreaded green ring around the yolk, plus it makes peeling a breeze.
Step 2: Prepping the Filling
Once cooled, I slice the eggs in half lengthwise and gently pop out the yolks into a small bowl. To get just the right texture, I mash them lightly with a fork, aiming for small, coarse crumbs at first. Then, I add mayonnaise slowly—a spoonful at a time—until it’s smooth and creamy but not runny. That creamy base is what gives the filling its luscious feel.
Step 3: Adding Flavor and Assembling the Christmas Deviled Eggs
Next, I stir in dijon mustard, minced dill pickle, and diced red onion. Then the salt, pepper, and paprika join the party to round the flavors out beautifully. I like to taste the mixture now to see if it needs a bit more mayo or seasoning. Finally, I spoon or pipe the filling back into the egg white halves—piping gives a prettier look if you want to impress guests!
Step 4: Garnishing to Impress
For the holiday sparkle, I top each deviled egg with a small sprig of parsley and 2-3 juicy pomegranate seeds. The red pop of the seeds against the creamy filling and green herb looks so festive and inviting—it’s like edible holiday cheer.
Top Tip
From my experience, a few small adjustments can make or break your Christmas Deviled Eggs Recipe—these tips have saved me time and added flavor every holiday season.
Make Ahead and Storage
Storing Leftovers
I store leftover deviled eggs in a single layer on a plate, covered tightly with plastic wrap in the fridge. They keep well for about 2 days—any longer and the filling starts to lose its freshness, so eat them sooner rather than later.
Freezing
Personally, I don’t recommend freezing deviled eggs because the texture of the filling can get grainy and watery upon thawing. They’re best enjoyed fresh or within a couple of days stored properly in the fridge.
Reheating
Since deviled eggs are served cold, there’s no need to reheat. If you prefer them slightly chilled, just take them out of the fridge 10-15 minutes before serving so they’re not ice cold, allowing the flavors to shine.
Frequently Asked Questions:
Absolutely! You can boil eggs the traditional way on the stovetop. Place eggs in a pot with cold water, bring to a boil, then cover and remove from heat for 10-12 minutes before transferring to an ice bath for easy peeling.
The key is to not overcook the eggs and to chill them quickly in an ice bath right after boiling or pressure cooking. This stops the cooking process and keeps that greenish ring from forming around the yolk.
Yes! You can boil and peel the eggs a day ahead, store them covered in the refrigerator, and mix the filling on the day of serving for the freshest texture. If you want to assemble fully ahead, keep them in an airtight container and garnish just before serving.
Feel free to leave those out or swap with finely chopped sweet pickles or chives, respectively. The recipe is quite forgiving, and you can adjust based on your taste preferences to keep it enjoyable for you and your guests.
Final Thoughts
These Christmas Deviled Eggs are one of my favorite holiday appetizers because they’re easy, beautiful, and full of flavor. They’ve become a tradition I look forward to sharing with friends and family every year. I hope you give this recipe a try—it really does make your festive spread a little more special, and I bet they’ll be the highlight of your Christmas table too!
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Christmas Deviled Eggs Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
- Diet: Low Lactose
Description
These festive Christmas Deviled Eggs are a delightful appetizer, perfectly combining creamy, tangy, and savory flavors with a decorative touch of parsley and pomegranate seeds. Prepared quickly in the Instant Pot, they offer an easy yet elegant dish ideal for holiday gatherings.
Ingredients
Eggs
- 6 large eggs
- 1 cup water
Filling
- ⅓ cup mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon dill pickle, minced
- 1 tablespoon red onion, diced
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon paprika
Garnish
- parsley
- pomegranate seeds
Instructions
- Pressure Cook Eggs: Place the steamer basket in the Instant Pot and add in the eggs. Cover with 1 cup of water, put on the lid, and pressure cook on HIGH for 5 minutes.
- Release Pressure and Cool: Allow the steam to naturally release. Once done, immediately remove the eggs with tongs and place them into an ice bath to cool and stop the cooking process.
- Prepare Eggs for Filling: Slice the hard boiled eggs in half and carefully remove the yolks. Place the yolks in a small bowl and set the egg whites aside on a serving plate.
- Mash Yolks: Mash the egg yolks with a fork until they resemble coarse pebbles, then gradually add mayonnaise a spoonful at a time, mixing until you achieve a creamy, lump-free consistency.
- Mix Filling Ingredients: Stir in dijon mustard, minced dill pickle, diced red onion, pepper, salt, and paprika until well combined.
- Fill Egg Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture.
- Garnish and Serve: Place 1 parsley stem and 2 to 3 pomegranate seeds on top of each deviled egg. Serve immediately or refrigerate until ready to serve.
Notes
- To easily peel the eggs, place them in the ice bath immediately after cooking.
- Use a piping bag for a prettier presentation when filling the eggs.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust the amount of dijon mustard and pickle to taste for more tanginess.
- Pomegranate seeds add a festive color and a burst of sweetness; you can omit if unavailable.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 85 mg
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