Deliciously Festive Christmas Deviled Eggs for a Cheerful Bite
These Christmas Deviled Eggs are quick to make and add flavor to your festive spread.
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Servings: 12 eggs
Calories: 70kcal
Equipment
- Saucepan
- Mixing bowl
- spoon or piping bag
Ingredients
For the Filling
- 6 large eggs Fresh for the best flavor and texture
- 0.25 cup mayonnaise Creamy and rich
- 1 teaspoon Dijon mustard Adds a zesty kick
- 1 teaspoon white vinegar Adds brightness
- Salt To taste
- Black pepper To taste
For the Garnish
- 1 tablespoon finely chopped chives Mild onion flavor
- 1 tablespoon finely chopped red bell pepper Adds sweetness
- 1 tablespoon finely chopped fresh parsley Fresh garnish
- Smoked paprika Sprinkle for flavor and color
- Small sprigs of dill or parsley For decoration, optional
Instructions
Step-by-Step Instructions
- Start by placing 6 large eggs in a saucepan, covering with water. Bring to a boil.
- Transfer eggs to ice water after boiling for 12 minutes, cooling for at least 5 minutes.
- Gently tap and peel the eggs under running water.
- Slice each egg in half and scoop out the yolks into a mixing bowl.
- Mash yolks and mix with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
- Fold in chives, red bell pepper, and parsley into the yolk mixture.
- Fill egg whites with the yolk mixture using a spoon or piping bag.
- Sprinkle smoked paprika over each deviled egg.
- Garnish with small sprigs of dill or parsley if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
Store in an airtight container for up to 3 days. Freezing is not recommended.
Nutrition
Serving: 1egg | Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 186mg | Sodium: 75mg | Potassium: 63mg | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg