With their creamy filling, bright pops of red and green, and adorable decoration, Christmas Deviled Eggs are guaranteed to add some cheer to your holiday platter. I love pulling out this easy recipe every December-it's simple to make and full of flavor.
Why This Recipe is the Best
These cheesecake-stuffed chocolate chip cookies are soft, rich, and totally irresistible. They take everything you love about classic chocolate chip cookies-crispy edges, gooey centers, and melty chocolate-and make them even better with a creamy cheesecake filling tucked inside. The filling melts just enough as they bake to create the dreamiest texture in every bite.
We love making these for birthdays, holidays, or even just cozy nights in. They're a show-stopping twist on a nostalgic favorite, and they're surprisingly simple to make. If you've ever wanted a dessert that tastes like a chocolate chip cookie and cheesecake all in one, this is it.
Serve these with our tasty Christmas Punch and our Christmas Salad for a fun spread during the holiday season.
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Key Ingredients
Here's what you'll need for this easy and festive holiday recipe.
- Hard-boiled eggs - Make sure they're fully cooled before slicing for best results.
- Paprika - Optional but adds a beautiful hint of color and flavor.
- Red bell pepper - Diced for that perfect Christmas red. You can also sub pomegranate seeds!
- Fresh parsley - We love how it looks and tastes, but rosemary or thyme work too.
How to Make Christmas Deviled Eggs
Use these step-by-step instructions as a guide to get the best results. You'll love how simple and fun these are to assemble.
- Add the cooled egg yolks to a food processor with the mayo, relish, and other spices. Blend until smooth and creamy.
- Prep the vegetables by cutting thin slices of bell peppers and then cutting them into small squares. This will give you the holy berry look. Leave some long for the platter.
- Assemble the egg by piping the filling into the egg white, add three pepper squares and then parsely in the back.
Helpful Hint: We found piping the egg yolk is the best way to get the filling in the egg whites. Otherwise, it looks messy. Use a frosting piper or a plastic bag with the corner removed.
Helpful Hints
If your relish is chunky, we highly recommend blending it before using-it makes a huge difference, especially if you're piping.
When it comes to the mayo-to-yogurt ratio, we think at least 30% mayo is essential for a smooth filling that isn't too tangy. And don't stress if you don't have parsley and bell pepper-you can totally make these Christmas Deviled Eggs your own with different herbs or toppings.
Top Tip
Prep the eggs and make the filling ahead of time, but wait to decorate until just before serving so everything looks fresh and festive on your Christmas platter!
Recipe
Christmas Deviled Eggs
Ingredients
- 14 eggs large
- ½ cup mayonnaise can also sub some for Greek yogurt, see note 1 below.
- 1 Tablespoon sweet relish see note 2
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste we think ¼ teaspoon or so of each is a good starting point.
- parsley see note 3 below.
- red bell pepper
- paprika for garnish, if desired
Instructions
Boil the Eggs:
- Our favorite way to boil eggs so that they are perfectly cooked and (usually) peel pretty easily is to start with all of the eggs in a large pot covered with cold water. Sprinkle in ½ teaspoon or so baking soda (should help them peel more easily) and bring it to a boil. Once it starts to boil, cover and remove from heat and let rest for 12 minutes. Immediately transfer the eggs to an ice bath and let them cool for 10+ minutes. Peel eggs and cut in half lengthwise.
Make the Filling:
- Place 2 whole eggs (trust us! It makes for the best taste and texture, not to mention adds more filling) plus the other 12 egg yolks into the bowl of a food processor. Add the mayo, relish, mustard, salt and pepper. Process until nice and smooth, scraping down the sides around 10 seconds in. Transfer the filling to a piping bag with your desired tip (I used a star tip).
- Chop red bell pepper into little tiny pieces. Pipe the filling generously into the eggs. Place a bit of parsley in the filling, off to one side. Add 3 (don't use 2 or 4, research shows odd numbers are more aesthetically pleasing) pieces of bell pepper at the bottom of the parsley. See photos above for a visual, if desired. Serve and enjoy!
Notes
- I love using Greek yogurt when making things like this. I love the tangy flavor it adds as well as the extra protein. Just be careful not to substitute too much or the texture doesn't turn out well. We think about 30% or more mayo is necessary.
- I accidentally clogged up my piping bag last time I made deviled eggs because the chunks in my relish were too big for the tip I was using. If your relish has large chunks, we highly recommend running it through the blender before using.
- You don't have to use parsley and red bell pepper. You could use rosemary or thyme or a sprig of any other green herb. You could also use pomegranates instead of red bell peppers. We do like the way the parsley and bell pepper taste with the deviled eggs.
Nutrition
Storing Christmas Deviled Eggs
Store the filling and egg whites separately in the fridge up to 2 days ahead. Pipe and decorate just before serving for the best flavor and presentation. Leftovers keep well for about 2 days in an airtight container.
Substitutions and Variations
We're big believers in making things work with what you have. Here are a few swaps to try:
Greek yogurt - Use about 30% for best flavor and texture. Too much can make the filling runny or overly tangy.
Red bell pepper - Try pomegranate seeds for a sweet pop of red!
Parsley - Sub in rosemary, thyme, or any other green herb you love.
Spicy version - Add a dash of cayenne or a little sriracha to the filling.
Festive flair - Use cookie cutters to cut holiday shapes from bell pepper or cheese to top each egg!
Festive Deviled Eggs- We love a good deviled egg, especially when it comes to the holidays. Try our traditional Deviled egg recipe, Halloween Deviled Eggs, Christmas Deviled Eggs, Easter Deviled eggs, or 4th of July Deviled Eggs.
Andrea says
Love these easy Christmas Deviled Eggs. They are festive and adorable.