Christmas Deviled Eggs

 Christmas Deviled Eggs

Deviled eggs make a great meal or side dish for any holiday, but we especially love them for Christmas breakfast. This year, treat your guests to a delicious treat and try this Christmas egg recipe. The dressing uses all the favorites, including mayonnaise, mustard, and pickle relish, and enhances the green color and flavor with the heavy addition of herbs like parsley and dill. Garnish with a little red pepper for a festive finish!
How to decorate Christmas deviled eggs?

 Once the filling is crushed, the decorating fun begins! If you are looking for an intense green color, more than what the herbs provide, just add a couple of drops of green liquid food colouring. Next, put the filling in a zip-top plastic bag (which can replace a piping bag and pinch), remove the corner, and pipe to fill the white space of the fabric. Next, draw a small triangle on top of the hole to look like a Christmas tree! Chopped red pepper gives a nice flavor, but you can also add chopped chili pepper or use a little yellow pepper for a stem or star on top.


Can you prepare them in advance?

 Yes, deviled eggs are a great dish to make ahead. Eggs can be boiled, cooked and refrigerated. Eggs can be stored up to three days ahead of time. Food can be made and assembled up to 24 hours in advance. Store them, good side up, in an airtight plastic bag or in a deviled cloth plate, tightly wrapped in plastic wrap, in the refrigerator.

Yields:         Preparation time:       total time:
 2 dz                    20 minutes                                 40 minutes


  • 1 dozen eggs
  •  1/3 c. Mayonnaise
  •  1 tsp.mustard
  •  3 tbsp. dill pickle relish
  •  1/4 c. chopped fresh parsley
  •  2 tbsp. chopped fresh dill, also includes other items for serving
  •  1 drop green coloing, optional
  •  1/4 tsp. kosher salt
  •  1/4 tsp. ground black pepper
  • 1/4 tsp.diced red pepper


  •   Fill a large pot with about two inches of water. Bring to a boil over high heat. Carefully add eggs and cook for 12 minutes.
  •  Remove the eggs with a slotted spoon and transfer them to a bowl of ice water. Let cool for 2 minutes. Remove any eggs from the water; Gently tap up and down on the counter, then return the eggs to the ice water for another 10 minutes. peel the eggs.
  •   Break the eggs in half lengthwise and remove the yolk.
  •   Mix the egg yolks, mayonnaise, mustard, pickle relish, parsley, dill, green color (if using), salt, and black pepper in a large bowl of food. Cook for about 1 to 2 minutes to break up the herbs and mix well, scraping the sides and bottom of the bowl as needed. Remove mixture and transfer to a large pastry bag or zip-top plastic bag. Use scissors to cut the sides of the bag to 1/2 inch in diameter. 
  • Put the end of the sachet into the empty space of half egg white. Pour the filling until it fills the hole. Next, draw a triangle around the edge of the filling, so it looks like a Christmas tree. Repeat on all sides of the egg half.
  •  Sprinkle the chopped red pepper on top of the tree. Sprinkle with chopped fresh dill, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

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