Name: Christmas Deviled Eggs Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup water; 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp dill pickle, minced; 1 tbsp red onion, diced; 1/4 tsp pepper; 1/4 tsp salt; 1/4 tsp paprika; parsley stems; pomegranate seeds

If you’re on the hunt for a holiday appetizer that’s both festive and absolutely delicious, you’re going to love this Christmas Deviled Eggs Recipe. I remember the first time I brought these to a Christmas party — they disappeared in minutes! The combination of creamy filling, tangy pickle bits, and the burst of fresh pomegranate seeds makes them feel so special. Keep reading, and I promise you’ll want to add this to your Christmas menu year after year.

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Why You’ll Love This Recipe

Festive Flair: The pomegranate seeds add a pop of color that instantly screams Christmas.
Simple & Quick: Cooking eggs in the Instant Pot means perfectly boiled eggs without the fuss.
Creamy & Flavorful Filling: The dill pickle and mustard punch up the classic deviled egg base with a tangy twist.
Crowd-Pleaser: Whether it’s a holiday potluck or family gathering, everyone will be asking for seconds.

A white plate holds eight deviled egg halves arranged in a loose circle, each made of a smooth white egg white base filled with a pale yellow creamy filling that has a slightly swirled texture. On top of each filling, there are a few bright red pomegranate seeds and a small green parsley leaf, adding color contrast. The plate is set on a white marbled surface with a hint of natural light that makes the dish look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7 - Christmas Deviled Eggs, Christmas Deviled Eggs Recipe, holiday appetizer ideas, festive deviled eggs, easy Christmas party snacks

Ingredients You’ll Need

The key to this Christmas Deviled Eggs Recipe is the balance of creamy texture, tangy pickles, and fresh burst from the garnishes. Here’s what you’ll grab at the store — nothing too fancy but each ingredient plays an important role.

Flat lay of six whole uncracked brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white bowl of vibrant minced dill pickles, a small white bowl of finely diced purple-red onion, a small white bowl with a heap of golden yellow dijon mustard, a small white bowl containing bright red pomegranate seeds, a small white bowl of deep red paprika powder, a small white bowl of coarse black pepper, a small white bowl of white salt crystals, and a few fresh green parsley sprigs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Christmas Deviled Eggs, Christmas Deviled Eggs Recipe, holiday appetizer ideas, festive deviled eggs, easy Christmas party snacks

Large eggs: I always go for farm fresh eggs if I can find them — they just taste better and peel easier after cooking.
Water: For cooking the eggs perfectly in your Instant Pot or on the stove.
Mayonnaise: Use full fat for richest flavor; it makes the filling so creamy and smooth.
Dijon mustard: Adds a subtle tang that wakes up the yolk mixture.
Dill pickle, minced: This little bit of crunch and tang is a game changer — don’t skip it!
Red onion, diced: For a mild, sharp bite that complements the pickles beautifully.
Pepper and salt: Essential seasonings to balance all the flavors.
Paprika: The classic deviled egg topping, but also adds a tiny smoky undertone.
Parsley stems: I love how the bright green looks against the egg whites — super festive.
Pomegranate seeds: These add a juicy sweetness and that perfect Christmas-red sparkle on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Christmas Deviled Eggs Recipe my own by swapping in different add-ins sometimes — it keeps things fresh and fun. Feel free to customize it to suit your taste or to accommodate dietary needs!

Spicy Twist: I once added a dash of cayenne pepper to the filling, and wow, the little kick was addictive!
Avocado Deviled Eggs: Replacing some mayo with mashed avocado brings in a creamy, green goodness for a lighter version.
Bacon & Chive: Crisp bacon bits and fresh chives on top make these perfect for meat lovers in my family.
Vegetarian Friendly: Simply omit bacon and use plant-based mayo, and these are still crowd-pleasers.

How to Make Christmas Deviled Eggs Recipe

Step 1: Cook the Eggs Perfectly

Start by placing the steamer basket inside your Instant Pot and carefully add the eggs. Pour in 1 cup of water to create just enough steam. Seal the lid and pressure cook on HIGH for 5 minutes. This method gives you flawless hard-boiled eggs every time without that dreaded green ring around the yolk. Once the cook time is up, let the pressure naturally release — this keeps the eggs from cracking. Tip: As soon as you can, use tongs to transfer the eggs into an ice bath. Trust me, that shock cools them instantly and makes peeling a breeze.

Step 2: Prep the Eggs for Filling

Once cooled, slice each egg in half lengthwise and gently pop out the yolks. I like to place the yolks in a small bowl and the whites on a serving platter for easy filling. Mash the yolks with a fork — don’t worry about making it a powder; some texture adds a nice mouthfeel.

Step 3: Make the Creamy Filling

Add mayonnaise a spoonful at a time to the mashed yolks, mixing until you get a creamy, lump-free consistency that’s perfect for piping or spooning. Stir in the Dijon mustard, minced dill pickle, diced red onion, and season with salt, pepper, and paprika. The filling should taste balanced — tangy, savory, and just a little smoky from the paprika.

Step 4: Assemble and Garnish

Fill each egg white half with the yolk mixture — I like using a piping bag because it looks so pretty, but a spoon works just fine too. For the best festive touch, place a small parsley stem on top of each egg and then add 2-3 juicy pomegranate seeds. These seeds not only look stunning as Christmas-red jewels but give a sweet pop with every bite.

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Pro Tips for Making Christmas Deviled Eggs Recipe

Instant Pot Magic: Using your Instant Pot makes the egg cooking hands-off and guarantees no overcooking, which I learned after many trial runs on the stove.
Peeling Hack: Crack the eggshell all over and peel them under running cold water — it helps the shell slide right off.
Piping Precision: For a fancy look, use a star tip on your piping bag to fill the egg whites; it creates pretty ridges.
Customize the Texture: If you prefer ultra-smooth filling, mash the yolks with a whisk or blend quickly for that silky smoothness.

How to Serve Christmas Deviled Eggs Recipe

Garnishes

To me, garnishes make these eggs pop both visually and flavor-wise. The parsley adds freshness and that lovely green holiday color, while the pomegranate seeds bring sweetness and a lovely jewel-like appearance. I sometimes sprinkle a tiny bit more paprika on top before serving for a classic finish.

Side Dishes

These deviled eggs are fantastic alongside a classic holiday charcuterie board, a crisp green salad, or even your favorite Christmas ham or roast turkey. I like to serve them with spiced nuts or roasted veggies to balance out the richness.

Creative Ways to Present

One Christmas, I arranged the deviled eggs on a platter shaped like a wreath, with fresh rosemary sprigs and cranberries around the edges. It was an absolute showstopper! You could also serve them in halved mini bell peppers for extra color, or on a festive tiered tray for parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store them in an airtight container in the refrigerator. I find it best to keep the filling separate from the whites if possible to avoid sogginess, but if assembled, they keep just fine for up to 2 days.

Freezing

Freezing deviled eggs isn’t something I’d recommend because the texture suffers and the filling can become watery. I’ve tried it once, and the eggs get rubbery — better to make fresh or refrigerate if you want to prep in advance.

Reheating

Deviled eggs are best enjoyed cold, so no reheating needed here! Just take them out of the fridge about 10-15 minutes before serving to take the chill off and maximize flavor.

FAQs

Can I make this Christmas Deviled Eggs Recipe without an Instant Pot?

Absolutely! You can hard boil the eggs on the stove by placing them in a pot covered with water and simmering for about 9-12 minutes. Then, transfer to an ice bath for easy peeling. The Instant Pot just makes the process quicker and more foolproof.
How do I peel hard-boiled eggs easily?

Crack the shells gently all over and peel under running cold water. The water helps separate the membrane from the white, making peeling smoother and faster. The ice bath right after cooking also helps the shell come off cleanly.
Can I prepare the filling ahead of time?

Yes, you can mix the yolk filling up to a day in advance and store it in an airtight container in the refrigerator. Just give it a quick stir before filling the egg whites to freshen it up.
What other garnishes can I use instead of parsley and pomegranate seeds?

Feel free to get creative! Chopped chives, smoked paprika dusting, crispy bacon bits, or even tiny cherry tomato halves can add visual interest and taste. The pomegranate seeds are great for that Christmas vibe, but substitutions work too.

Final Thoughts

I absolutely love how this Christmas Deviled Eggs Recipe brings a nostalgic yet fresh twist to a holiday classic. It’s easy to make, beautiful to serve, and seriously addicting to eat. When you try it, I bet you’ll find yourself reaching for the recipe year after year, just like I do. So go ahead — give these festive deviled eggs a whirl and impress your family and friends with something truly special this holiday season.