Christmas Deviled Eggs
These stunning 5 ingredient Christmas Deviled Eggs are perfect for your holiday celebration.
Servings: 12 servings
Calories: 51kcal
Ingredients
- 6 large hard boiled eggs peeled
- 1/4 cup mayonnaise
- 2-3 teaspoons dijon mustard
- Salt and White Pepper to taste
- Food Coloring - 3 Colors see tips for natural versus artificial amounts
- 3 teaspoons white distilled vinegar
- 6-8 fresh rosemary sprigs
Instructions
- Halve the boiled eggs, remove the yolks, and place the yolks in a separate bowl. Cover and refrigerate the yolks while dying the egg whites.
- Fill three 2-cup size bowls with 1 1/2 cups water each. To each bowl, stir in 1 teaspoon vinegar food coloring. NOTE: For natural dye, 10-20 drops will yield pastel colored eggs. It takes approximately half of one bottle for a deeper color tone. You can start small and add more coloring if they're not your desired shade. Artificial dye tends to have a more concentrated color versus natural dye varieties, so you'll need to use less.
- Place 4 egg whites in each bowl. Let the egg whites soak in the colored water for 20-30 minutes, or until they reach your desired color intensity. Add more drops if they’re not at your desired color, and soak an additional 20-30 minutes.
- Once colored, remove the egg whites from the colored water, and gently pat dry with paper towels.
- Mash the egg yolks with a fork until smooth. Add mayonnaise, dijon mustard, salt, and white pepper. Mix until well combined and creamy. Taste and adjust the flavor and texture as desired.
- Place the egg whites on a serving tray. Fill a pastry bag with a piping tip or ziploc bag with the deviled egg filling and pipe into the egg whites. You can also do this using a spoon or scoop. Refrigerate until ready to serve.
Video
Notes
Expert Tips and Variations
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- Plating Variations. You could also plate these eggs in the form of a Christmas tree or simply place them on a deviled egg plate. You can also add a festive touch with pomegranate seeds and diced red bell pepper.
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- Make More: Sometimes deviled egg trays are made for 18 prepared halves or you simply need more for your party. In this case, simply start with 9 hard boiled eggs, and use an additional tablespoon or two of mayonnaise and teaspoon or two of Dijon Mustard.
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- Peel the hard-boiled eggs while warm. Allow the eggs to cool until warm in a large bowl of ice water then crack the shell and peel while the eggs are warm for an easier process. Rinse the eggs under cold water once the shell is cracked to help release any stuck pieces of as well.
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- Natural vs. Artificial Dye. Natural dye like I used will take 10-20 drops, depending on how strong you want the color of your egg whites. Artificial will take less than 10, and again, depends on how dark you want your eggs. Simply drain when they’ve reached your desired color.
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- Crack hard boiled eggs correctly. There’s a secret technique when it comes to cracking hardboiled eggs. Gently tap both rounded ends of the eggs to release the shell. Next, gently roll the whole egg against the countertop to crack the rest of the shell. Easily peel off the shell pieces and repeat.
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- Use a piping bag for easy filling. Make sure you use a piping bag or a ziptop bag with the corner cut off for easy filling of the eggs with the egg yolk mixture.
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- Other flavors to customize the filling.
- BLT: Add paprika, mayonnaise and mustard to the filling. Garnish the egg with a cherry tomato and bacon bit.
- Other flavors to customize the filling.
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- Spicy: Add cayenne pepper, hot sauce, or minced jalapeno to the filling for a little kick.
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- Crab: Stir in fresh lump crabmeat and paprika to the yolk filling, Garnish with chives.
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- Lemon Juice: 1/4-1/2 teaspoon lemon juice can add a nice acidity.
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Storage & Make Ahead Instructions
To make this Christmas appetizer ahead of time, simply boil and peel the hard boiled eggs up to 3 days in advance. Make the egg yolk filling up to 3 days in advance as well. Then just dye and dill the egg whites the day of your gathering. Store in the refrigerator lightly covered with plastic wrap before serving. Store any leftover deviled eggs in an airtightNutrition
Calories: 51kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 79mg | Potassium: 34mg | Fiber: 0.04g | Sugar: 0.5g | Vitamin A: 134IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 0.3mg
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