Cozy Christmas Deviled Eggs: A Heartwarming Holiday Treat
Ah, the holidays! That time of year when gentle flurries of snow cover the ground, twinkling lights adorn our homes, and the air is filled with the comforting aromas of cinnamon and nutmeg. One of my favorite memories is gathering around the table with family, sharing laughter and stories while delighting in delicious dishes. Among those treasured recipes, my Holiday Deviled Eggs hold a special place in my heart. Creamy, zesty, and beautifully adorned with vibrant herbs, these eggs make the perfect festive appetizer. Get ready to bring some seasonal joy to your table with this easy and oh-so-satisfying recipe! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
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Quick Preparation: These Holiday Deviled Eggs can be ready in just 30 minutes, making them an easy choice for your busy schedule.
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Crowd-Pleasing Flavor: With a creamy and tangy filling, these eggs are sure to impress your family and friends at any gathering.
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Customizable Toppings: The addition of fresh herbs, like chives and parsley, brings a delightful crunch and a pop of color that’s visually appealing.
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A Touch of Elegance: The sprinkle of smoked paprika adds a festive flair that transforms this classic dish into a holiday masterpiece.
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Perfect for Entertaining: Whether it’s a holiday party or a cozy family dinner, these deviled eggs are a delightful finger food that guests will adore.
Ingredients You’ll Need for Holiday Deviled Eggs
To create these delectable Holiday Deviled Eggs, gather the following simple ingredients:
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped fresh parsley
- Smoked paprika, for garnish
- Optional: small sprigs of dill or parsley for decoration
How to Make Holiday Deviled Eggs
Let’s get cooking together! Follow these simple steps, and you’ll have a delightful dish to enjoy:
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Begin by hard boiling the eggs. Place the eggs in a saucepan and cover with water, ensuring there is about an inch of water above the eggs. Bring to a boil over medium-high heat.
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Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 12 minutes.
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After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. This will make peeling easier.
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Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water to help remove any stubborn bits of shell. Pat the eggs dry with a paper towel.
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Slice the peeled eggs in half lengthwise. Carefully scoop out the yolks into a mixing bowl and place the egg whites on a plate.
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Mash the yolks with a fork until crumbly, then add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until creamy and smooth.
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Fold in the chopped chives, red bell pepper, and parsley. Taste the filling and adjust seasoning if necessary.
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Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly for visual appeal.
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Once filled, sprinkle a dash of smoked paprika on top of each deviled egg for an earthy flavor and festive color.
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For an extra touch, garnish with small sprigs of dill or parsley if desired.
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Serve immediately or cover and refrigerate until ready to serve.
Fun Ways to Customize It
While the classic version is undeniably delicious, here are a few creative twists you can try to elevate your Holiday Deviled Eggs:
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Zesty Cilantro and Lime: Swap out the chives for finely chopped cilantro and add a splash of lime juice to the filling for a fresh, zesty kick.
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Bacon-y Delight: For a savory crunch, consider adding chopped crispy turkey bacon into the yolk mixture. It brings a wonderful smoky flavor.
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Spicy Sriracha: If you enjoy a bit of heat, add a dash of Sriracha or your favorite hot sauce to the yolk mix for a delightful twist!
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Mediterranean Inspired: Mix in some finely chopped olives or sun-dried tomatoes for a Mediterranean flair that will tantalize your taste buds.
Chef Emma’s Helpful Tips
Here are some of my best tips for perfect results with your Holiday Deviled Eggs:
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Make-Ahead: You can prepare the yolk filling a day in advance and store it in the fridge. Just fill the egg whites right before serving to keep them looking fresh!
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Easy Peeling: Using older eggs or placing them in ice water after boiling can help with easier peeling. Fresh eggs tend to stick more to their shells.
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Presentation Matters: For an elegant touch, consider using a piping bag to fill the whites. It creates a beautiful presentation that’s sure to impress.
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Storage Suggestions: Leftover deviled eggs can be covered and stored in the fridge for up to 2 days. Just be sure to keep them in a sealed container to retain freshness.
What’s Inside – Nutrition Breakdown
- Serving Size: 2 deviled egg halves
- Calories: 150
- Carbohydrates: 1g
- Sugar: 0g
- Fat: 13g
- Protein: 5g
- Sodium: 100mg
Frequently Asked Questions
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Can I make this ahead?
Yes! Prepare the filling in advance, but fill the eggs just before serving for the freshest taste and presentation. -
Can I use different ingredients?
Absolutely! Feel free to experiment with different herbs, spices, or even other kinds of mustard for unique flavors. -
How do I store leftovers?
Cover and store leftover deviled eggs in the fridge for up to 2 days for the best quality. -
How long does it last?
Deviled eggs are best enjoyed fresh but can last in the fridge for up to 48 hours if stored properly.
A Cozy Closing Note
There’s something truly heartwarming about sharing these Holiday Deviled Eggs with loved ones during the festive season. Their creamy filling and colorful presentation always bring smiles to the table and warm my heart. So gather your ingredients and make a batch for your next celebration! Save this Holiday Deviled Eggs recipe to your Pinterest board so it’s ready when you need a cozy treat for your holiday gatherings! Happy cooking and happy holidays from my kitchen to yours!
Holiday Deviled Eggs
Ingredients
Main Ingredients
- 6 large large eggs For hard boiling
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- to taste Salt and black pepper For seasoning
Toppings
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped fresh parsley
- Smoked paprika, for garnish
- Optional: small sprigs of dill or parsley for decoration
Instructions
Preparation
- Begin by hard boiling the eggs. Place the eggs in a saucepan and cover with water, ensuring there is about an inch of water above the eggs. Bring to a boil over medium-high heat.
- Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water to help remove any stubborn bits of shell. Pat the eggs dry with a paper towel.
- Slice the peeled eggs in half lengthwise. Carefully scoop out the yolks into a mixing bowl and place the egg whites on a plate.
- Mash the yolks with a fork until crumbly, then add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until creamy and smooth.
- Fold in the chopped chives, red bell pepper, and parsley. Taste the filling and adjust seasoning if necessary.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly for visual appeal.
- Once filled, sprinkle a dash of smoked paprika on top of each deviled egg for an earthy flavor and festive color.
- For an extra touch, garnish with small sprigs of dill or parsley if desired.
- Serve immediately or cover and refrigerate until ready to serve.
