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A white plate filled with festive christmas deviled eggs, each topped with green piped avocado or pesto and a red bell pepper star.
Layla

Festive Christmas Deviled Eggs

These Festive Christmas Deviled Eggs are the perfect holiday appetizer, featuring a creamy, savory filling infused with a hint of rosemary and garnished with vibrant red pomegranate 'jewels' and fresh green chives.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 24 deviled eggs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 12 large eggs
For the Creamy Filling
  • 1/2 cup mayonnaise good quality
  • 2 tbsp Dijon mustard
  • 1 tbsp sour cream or Greek yogurt
  • 1/2 tsp fresh rosemary finely minced
  • 1/4 tsp sweet paprika
  • to taste Salt and freshly ground black pepper
For the Festive Garnish
  • 1/4 cup pomegranate arils
  • 2 tbsp fresh chives finely chopped

Equipment

  • Large Pot
  • Large Bowl (for ice bath)
  • Mixing Bowl
  • Piping Bag with Star Tip

Method
 

Cook the Eggs to Perfection
  1. Place the 12 large eggs in a single layer in a large pot. Cover them with cold water by at least 1 inch.
  2. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs stand for 12 minutes.
  3. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
  4. Using a slotted spoon, carefully transfer the cooked eggs from the hot water to the ice bath. Let them cool completely, for about 15-20 minutes. This stops the cooking process and makes them much easier to peel.
Prepare the Creamy Filling
  1. Carefully peel the cooled eggs. Slice each egg in half lengthwise and gently scoop out the yolks into a medium mixing bowl. Arrange the egg white halves on your serving platter.
  2. Using a fork, mash the egg yolks until they are a fine, crumbly texture with no large lumps.
  3. To the mashed yolks, add the mayonnaise, Dijon mustard, sour cream, finely minced fresh rosemary, and sweet paprika. Mix until the filling is completely smooth and creamy.
  4. Taste the filling and season with salt and freshly ground black pepper as needed.
Assemble and Garnish
  1. Transfer the yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off).
  2. Carefully pipe the filling into the cavities of the egg white halves, creating an attractive swirl.
  3. Garnish each deviled egg with a sprinkle of bright red pomegranate arils and finely chopped green chives for a festive 'red and green' look. Serve immediately or chill until ready to serve.

Notes

Make-Ahead Tip: You can cook and peel the eggs up to 2 days in advance. Store the egg whites and the yolk filling separately in airtight containers in the refrigerator. Assemble just before serving for the best results.
Peeling Tip: Older eggs (a week or two old) are often easier to peel than very fresh ones.
No Piping Bag? If you don't have a piping bag, you can use a small spoon or a zip-top bag with the corner snipped off to neatly fill the egg whites.