These stunning 5 ingredient Christmas Deviled Eggs are perfect for your holiday celebration. The recipe takes a regular deviled egg and transforms it into a festive colored egg by simply dying the white with food coloring and vinegar.
There's not a holiday party that deviled eggs aren't invited to, and making these little bites of joy are simple and fun! Deviled eggs are also a great recipe since you can customize them with your favorite flavors. The classic is with mustard and dill pickle relish, but I also love BLT inspired, crab-filled, and spicy! You can really get creative in the kitchen with this great appetizer.
For Christmas this year, I thought it could be fun coloring the egg whites of the deviled eggs just like the shells of bright lights that are strung for the season for something different! They turned out BEAUTIFUL and were ready in a matter of minutes!
I've mastered making the perfect hard boiled egg too, and am sharing all of my foolproof tips with you! Turns out this appetizer is quite the show-stopper and will be a great surprise your guests with for the holiday. Plus, they’re so easy to make too.
Table of Contents
How to Boil the Perfect Hard Boiled Egg
I make hard boiled eggs every single week of the year, so I can fully say I'm an expert! My method has been perfected hundreds of times.
What I recommend is to bring a large pot of water to a low boil. Add the eggs and then boil them for 10 minutes. Meanwhile, set up an ice bath.
Once the timer beeps to indicate the eggs are finished, immediately using a slotted spoon remove the eggs from the boiling water and add them to the ice bath to cool until warm. Peel the eggs and repeat for the perfect hardboiled method every single time.
Pro Tip: The BEST and easiest method for removing hardboiled egg shells is to gently tap both rounded ends of the egg on the countertop. Then roll the egg on its side on the countertop to crack the rest of the shell. The shell will come right off, rinse the egg, and repeat.
Why You'll Love this Recipe
- Festive appetizer. A perfect addition for a Christmas party or holiday gathering to impress your guests, plus they’re so simple to make. They're the perfect accent to your holiday table!
- Make ahead recipe. Deviled eggs are always on my entertaining menu since they’re perfect to prep ahead of time and fill right before guests arrive.
- Customize the flavors. The egg yolk filling can be mixed with all different herbs, spices, and condiments to change up the flavors every single time.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Large Eggs: The perfect size eggs for this easy appetizer.
- Mayonnaise: Makes the egg yolk mixture nice and creamy.
- Dijon Mustard: Adds a nice briny flavor to the filling. Yellow mustard or spicy brown mustard also work great!
- Food Coloring: Choose your favorite colors here. Natural or artificial food coloring works! See "tips" below on how each impacts the egg white.
- White Distilled Vinegar: Is essential for dying the egg whites correctly. The white vinegar activates the dye to color the whites.
- Fresh Rosemary Sprigs: The decorative accent that makes these eggs resemble Christmas lights.
Tools You'll Need
- Saucepan
- Pairing Knife
- Ziptop Bag or Piping Bag and Tips
- Colander
- 3 2-Cup Bowls
- Measuring Cups and Spoons
- Food Coloring Dye
How to Make Christmas Deviled Eggs
- Boil the eggs, my best method is above!
- Halve the boiled eggs, remove the yolks, and place the yolks in a separate small bowl. Cover and refrigerate the yolks while dying the egg whites.
- Fill three 2-cup size bowls with 1 ½ cups water each. To each bowl, stir in 1 teaspoon vinegar food coloring. NOTE: For natural dye, 10-20 drops will yield pastel colored eggs. It takes approximately half of one bottle for a deeper color tone. You can start small and add more coloring if they're not your desired shade. Artificial dye tends to have a more concentrated color versus natural dye varieties, so you'll need to use less.
- Place 4 egg whites in each bowl. Let the egg whites soak in the colored water for 20-30 minutes, or until they reach your desired color intensity. Add more drops if they’re not at your desired color, and soak an additional 20-30 minutes.
- Once colored, drain the egg whites from the colored water, and gently pat dry with paper towels.
- Mash the egg yolks with a fork until smooth. Add mayonnaise, dijon mustard, salt, and white pepper. Mix until well combined and creamy. Taste and adjust the flavor and texture as desired.
- Place the egg whites on a serving tray. Fill a pastry bag with a piping tip or ziploc bag with the deviled egg filling and pipe into the egg whites. You can also do this using a spoon or scoop. Refrigerate until ready to serve.
Expert Tips and Variations
- Plating Variations. You could also plate these eggs in the form of a Christmas tree or simply place them on a deviled egg plate. You can also add a festive touch with pomegranate seeds and diced red bell pepper.
- Make More: Sometimes deviled egg trays are made for 18 prepared halves or you simply need more for your party. In this case, simply start with 9 hard boiled eggs, and use an additional tablespoon or two of mayonnaise and teaspoon or two of Dijon Mustard.
- Peel the hard-boiled eggs while warm. Allow the eggs to cool until warm in a large bowl of ice water then crack the shell and peel while the eggs are warm for an easier process. Rinse the eggs under cold water once the shell is cracked to help release any stuck pieces of as well.
- Natural vs. Artificial Dye. Natural dye like I used will take 10-20 drops, depending on how strong you want the color of your egg whites. Artificial will take less than 10, and again, depends on how dark you want your eggs. Simply drain when they’ve reached your desired color.
- Crack hard boiled eggs correctly. There’s a secret technique when it comes to cracking hardboiled eggs. Gently tap both rounded ends of the eggs to release the shell. Next, gently roll the whole egg against the countertop to crack the rest of the shell. Easily peel off the shell pieces and repeat.
- Use a piping bag for easy filling. Make sure you use a piping bag or a ziptop bag with the corner cut off for easy filling of the eggs with the egg yolk mixture.
- Other flavors to customize the filling.
- BLT: Add paprika, mayonnaise and mustard to the filling. Garnish the egg with a cherry tomato and bacon bit.
- Spicy: Add cayenne pepper, hot sauce, or minced jalapeno to the filling for a little kick.
- Crab: Stir in fresh lump crabmeat and paprika to the yolk filling, Garnish with chives.
- Lemon Juice: ¼-1/2 teaspoon lemon juice can add a nice acidity.
What to Serve with Christmas Deviled Eggs
These are the best appetizer to add to any holiday celebration table! Some of my other favorite festive holiday appetizers to pair alongside are Red Lobster Sausage Balls, Steak and Cheese Appetizer Bites, Bisquick Sausage Balls, and Ricotta Crostini with Roasted Tomatoes.
Storage & Make Ahead Instructions
To make this Christmas appetizer ahead of time, simply boil and peel the hard boiled eggs up to 3 days in advance. Make the egg yolk filling up to 3 days in advance as well. Store in the refrigerator.
On the day of the party, just dye and fill the egg whites. Store in the refrigerator lightly covered with plastic wrap before serving.
Store any leftover deviled eggs in an airtight container in the fridge for up to 4 days. I don’t recommend freezing the eggs since it will change the texture and consistency of the recipe.
FAQs
Simply boil the eggs, scoop out the yolk to make the filling, and dye the whites using food coloring or natural food coloring and distilled vinegar.
Yes! It's very simple, just a few drops of food dye in water with a splash of vinegar.
It's not necessary, but the teaspoon of vinegar makes the color more robust without changing the flavor of the egg white. You can dye them without the vinegar, but the color may be lighter and more pastel.
Bring a pot of water to a low boil. Add the eggs and boil 10 minutes. Carefully remove to an ice bath and cool until warm. Crack the shell and rinse under water.
More Easy Holiday Appetizers
Christmas Deviled Eggs
Ingredients
- 6 large hard boiled eggs peeled
- ¼ cup mayonnaise
- 2-3 teaspoons dijon mustard
- Salt and White Pepper to taste
- Food Coloring - 3 Colors see tips for natural versus artificial amounts
- 3 teaspoons white distilled vinegar
- 6-8 fresh rosemary sprigs
Instructions
- Halve the boiled eggs, remove the yolks, and place the yolks in a separate bowl. Cover and refrigerate the yolks while dying the egg whites.
- Fill three 2-cup size bowls with 1 ½ cups water each. To each bowl, stir in 1 teaspoon vinegar food coloring. NOTE: For natural dye, 10-20 drops will yield pastel colored eggs. It takes approximately half of one bottle for a deeper color tone. You can start small and add more coloring if they're not your desired shade. Artificial dye tends to have a more concentrated color versus natural dye varieties, so you'll need to use less.
- Place 4 egg whites in each bowl. Let the egg whites soak in the colored water for 20-30 minutes, or until they reach your desired color intensity. Add more drops if they’re not at your desired color, and soak an additional 20-30 minutes.
- Once colored, remove the egg whites from the colored water, and gently pat dry with paper towels.
- Mash the egg yolks with a fork until smooth. Add mayonnaise, dijon mustard, salt, and white pepper. Mix until well combined and creamy. Taste and adjust the flavor and texture as desired.
- Place the egg whites on a serving tray. Fill a pastry bag with a piping tip or ziploc bag with the deviled egg filling and pipe into the egg whites. You can also do this using a spoon or scoop. Refrigerate until ready to serve.
Notes
Expert Tips and Variations
-
- Plating Variations. You could also plate these eggs in the form of a Christmas tree or simply place them on a deviled egg plate. You can also add a festive touch with pomegranate seeds and diced red bell pepper.
-
- Make More: Sometimes deviled egg trays are made for 18 prepared halves or you simply need more for your party. In this case, simply start with 9 hard boiled eggs, and use an additional tablespoon or two of mayonnaise and teaspoon or two of Dijon Mustard.
-
- Peel the hard-boiled eggs while warm. Allow the eggs to cool until warm in a large bowl of ice water then crack the shell and peel while the eggs are warm for an easier process. Rinse the eggs under cold water once the shell is cracked to help release any stuck pieces of as well.
-
- Natural vs. Artificial Dye. Natural dye like I used will take 10-20 drops, depending on how strong you want the color of your egg whites. Artificial will take less than 10, and again, depends on how dark you want your eggs. Simply drain when they’ve reached your desired color.
-
- Crack hard boiled eggs correctly. There’s a secret technique when it comes to cracking hardboiled eggs. Gently tap both rounded ends of the eggs to release the shell. Next, gently roll the whole egg against the countertop to crack the rest of the shell. Easily peel off the shell pieces and repeat.
-
- Use a piping bag for easy filling. Make sure you use a piping bag or a ziptop bag with the corner cut off for easy filling of the eggs with the egg yolk mixture.
-
- Other flavors to customize the filling.
- BLT: Add paprika, mayonnaise and mustard to the filling. Garnish the egg with a cherry tomato and bacon bit.
- Other flavors to customize the filling.
-
-
- Spicy: Add cayenne pepper, hot sauce, or minced jalapeno to the filling for a little kick.
-
- Crab: Stir in fresh lump crabmeat and paprika to the yolk filling, Garnish with chives.
-
- Lemon Juice: ¼-1/2 teaspoon lemon juice can add a nice acidity.
-
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