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

There’s something about the creamy filling and festive touches that make deviled eggs a holiday party favorite. This Christmas Deviled Eggs Recipe adds a spark of color and flavor that’s just perfect for the season, making your appetizers both beautiful and delicious.

A white plate holds ten deviled egg halves arranged in a loose circular pattern on a white marbled surface. Each egg half shows a smooth, bright white egg white base filled with a creamy, pale yellow yolk mixture swirled with a textured, piped design. On top of each filling, there are three glossy deep red pomegranate seeds and a small fresh green parsley leaf, adding a pop of color and freshness. The lighting is bright, making the yellows, reds, and greens stand out against the clean white plate and background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Deviled Eggs Recipe
Top Tip
How to Serve Christmas Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Deviled Eggs Recipe

Why You'll Love This Recipe

I’ve made deviled eggs plenty of times, but this Christmas Deviled Eggs Recipe holds a special place in my heart. It’s not just about the taste but the colorful presentation — those pomegranate seeds and parsley sprigs really make the dish pop on any holiday table.

Festive Flair: The bright red pomegranate seeds and fresh parsley aren’t just for looks—they bring a fresh burst of flavor too.
Creamy Perfection: The combination of mayonnaise and tangy Dijon mustard creates the smoothest, most luscious filling you’ll want to dunk everything into.
Easy to Make: With an Instant Pot, you get perfectly cooked eggs every time without fussing over boiling water.
Customizable: You can tweak the filling with your favorite pickles or add a pinch of spice to make these eggs truly your own.

A white plate holds ten halves of stuffed eggs arranged loosely. Each egg is sliced in half showing a smooth, white outer layer, with a creamy pale yellow filling piped in a swirl inside the egg white. The tops of the filling are decorated with bright red pomegranate seeds and a small fresh green leaf garnish, placed at one side of the filling on each egg half. The plate is set on a round wooden surface, and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Christmas Deviled Eggs Recipe plays a role in balancing creaminess, tang, and festive crunch. Using fresh, quality ingredients makes a huge difference—so don't skimp when shopping!

Flat lay of six whole uncracked large brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright yellow dijon mustard, a small white ceramic bowl of finely minced dill pickle, a small white ceramic bowl of diced vivid red onion, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of deep red paprika powder, fresh green parsley sprigs, and a small white ceramic bowl of glossy ruby red pomegranate seeds, all neatly arranged in perfect symmetry and balanced proportions, 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

Eggs: The base of this dish, and it's crucial they’re perfectly hard-boiled for easy peeling and a smooth filling.
Mayonnaise: Adds creaminess and richness—go for a good-quality, full-fat mayo for the best texture.
Dijon mustard: Gives the filling a subtle tang and just enough bite to keep it interesting.
Dill pickle: Finely minced, it adds crunch and a deliciously sharp contrast to the creaminess.
Red onion: Adds mild sharpness and texture without overpowering the other flavors.
Pepper and salt: Balances and enhances all the flavors—you can adjust to taste.
Paprika: Sprinkled on top, it lends a hint of smoky warmth and classic deviled egg color.
Parsley: Fresh and vibrant, perfect for garnish and a touch of herbal brightness.
Pomegranate seeds: Not just pretty—they give a juicy burst of sweet-tart flavor that complements the savory filling wonderfully.

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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.

Make It Your Way

I love jazzing up the filling with a little extra something depending on the occasion. You should absolutely play around with this recipe—it’s YOUR Christmas Deviled Eggs Recipe after all!

Variation: One year, I swapped dill pickles for sweet bread-and-butter pickles, and it gave the eggs a lovely candy-like contrast that surprised everyone.
Spicy Kick: Adding a pinch of cayenne or hot sauce can give the filling a wonderful warmth—especially if you enjoy a touch of heat during the holidays.
Vegetarian-Friendly: This recipe is naturally meat-free, but swapping mayo for avocado can bring fresh creaminess and a totally different twist.

Step-by-Step: How I Make Christmas Deviled Eggs Recipe

Step 1: Cook the Eggs Perfectly in the Instant Pot

I swear by the Instant Pot for hard-boiling eggs—they come out consistently perfect and peel like a dream. Place a steamer basket or trivet inside your Instant Pot, arrange the eggs so they’re not stacked, and cover with 1 cup of water. Seal the lid and pressure cook on HIGH for 5 minutes. Then, don’t skip letting the pressure release naturally—this helps avoid cracks and overcooking. Immediately transfer the eggs to an ice bath to chill and stop cooking. This step is key for vibrant yolks and easy peeling.

Step 2: Prep the Filling

Slice your hard-boiled eggs in half lengthwise and gently pop out the yolks into a bowl. When I mash the yolks, I go for a fork and aim for a coarse pebble-like texture before slowly stirring in mayonnaise. This helps you control the creaminess and prevents lumps. Next, stir in Dijon mustard, finely minced dill pickle, diced red onion, salt, pepper, and a touch of paprika. Give it a good mix until everything’s blended but still has a slight texture—total yum.

Step 3: Assemble and Garnish

Set your egg white halves on your serving platter, and either spoon or pipe the yolk mixture back in—piping can give a fancier look if you’re feeling a bit fancy. Now for the magic: top each deviled egg with a small parsley sprig and 2-3 pomegranate seeds. The bright red seeds against the creamy yellow filling make these eggs a festive conversation starter.

Top Tip

From my kitchen to yours, these tips have saved me from common headaches when making deviled eggs, especially during holiday parties when timing and presentation matter the most.

Perfect Eggs: Fresh eggs are great—but slightly older eggs peel easier after boiling, so plan accordingly.
Ice Bath Magic: Don’t skip plunging the eggs into an ice bath right after cooking—it prevents overcooking and makes peeling a breeze.
Piping Bag Hack: Use a plastic sandwich bag with a tiny corner snipped off if you don’t have a piping bag; it’s an easy way to get neat filling.
Keep it Cold: Store assembled deviled eggs in the fridge and cover them loosely with plastic wrap to keep the garnishes looking fresh and prevent drying out.

How to Serve Christmas Deviled Eggs Recipe

Christmas Deviled Eggs - Serving Suggestion

Garnishes

I stick with fresh parsley and pomegranate seeds because they add that festive red-and-green vibe but don’t overpower flavor. Sometimes I throw on a tiny sprinkle of smoked paprika for warmth and color—it just feels like the holidays!

Side Dishes

I love pairing these deviled eggs with a crisp winter salad, like arugula with walnuts and cranberries, or alongside a cheese board with savory crackers and olives. They hold their own but complement a spread beautifully.

Creative Ways to Present

Try serving the eggs on a bed of fresh greens, or arrange the pomegranate seeds artistically around the platter for extra dazzle. Using festive plates or tiered trays amps up the holiday spirit and impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I like to store leftover deviled egg halves covered snugly in the fridge—unfilled whites and filling separately if possible. This keeps the texture fresh and prevents sogginess. Assemble them as close to serving time as you can for best results.

Freezing

Honestly, freezing deviled eggs isn’t my favorite because the texture changes a bit after thawing. If you're short on time, you can freeze the yolk filling by itself in an airtight container and mix it fresh before serving.

Reheating

Deviled eggs are best served cold or at room temperature. If you do need to take them out in advance, leave them in the fridge until about 30 minutes before serving—this keeps the texture and flavor in top shape.

Frequently Asked Questions:

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

Absolutely! You can boil the eggs on the stovetop by placing them in a pot with cold water, bringing it to a boil, then covering the pot and letting the eggs sit off the heat for about 12 minutes before transferring them to an ice bath. Just be sure to not overcook to avoid that green ring around the yolks.

How far in advance can I prepare Christmas Deviled Eggs?

You can hard boil the eggs and prepare the filling up to 2 days ahead, but I recommend assembling and garnishing the eggs the day of to keep them looking fresh and prevent sogginess.

What if I don’t have pomegranate seeds?

No worries! You can use finely diced red bell pepper or cherry tomato halves for a similar pop of color and freshness that still looks festive.

Can I add other flavors to the filling?

Definitely! Feel free to experiment with things like smoked paprika, chopped fresh herbs like chives, or a dash of hot sauce to tailor the filling to your taste buds. Just add gradually and taste as you go.

Final Thoughts

This Christmas Deviled Eggs Recipe has become my go-to every holiday season. It’s an easy crowd-pleaser that feels special without being fussy—and the bright pops of pomegranate always earn compliments. I hope when you make these, you enjoy them as much as I do, with friends gathered around and holiday cheer in the air!