Christmas Deviled Eggs are festive and decorated with pomegranate arils and fresh rosemary for a fun and easy Christmas appetizer. This fun holiday twist on classic deviled eggs uses Greek yogurt instead of mayo for a healthy holiday snack or holiday appetizer. Serve these at your next Christmas party or dinner.
Love deviled eggs? Also, try my Shrimp Deviled Eggs, Crab Deviled Eggs, No Mayo Deviled Eggs, Easter Bunny Deviled Eggs, and Everything But the Bagel Deviled Eggs.
Christmas Deviled Eggs recipe
This Christmas Deviled Eggs recipe oozes classy fun. Deviled Eggs are perfect for any occasion, but have a special place on the holiday or Christmas table, so why not dress up my classic Healthy Deviled Egg recipe with a simple addition of pomegranate arils and fresh rosemary? These simple decorations give the plate lots of fun red and green colors and the look of poinsettias. And it really only takes a few more minutes to add the festive decor.
My version of healthy deviled eggs swaps out the traditional maynoise for Greek yogurt, making these a healthy, low-calorie holiday treat anyone can love. These are only about 40 calories each!
If you think making deviled eggs is hard, think again! If you can boil eggs, you can do this. And I did include my pro tips for boiling eggs below.
This adorably festive, Christmas appetizer is sure to be one that everyone asks for year after year.
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Why You'll Love this Christmas Deviled Eggs recipe...
- These Christmas Deviled Eggs can be ready in around 20 minutes but still look so fancy!
- They are really pretty and have a total red and green Christmas vibe.
- You can double or triple the recipe easily for a larger crowd.
- My deviled eggs are healthy and have no mayo.
- There are around 40 calories for each deviled egg.
- This is such an easy way to elevate your classic deviled eggs for your holiday or Christmas spread. It's a fabulous way to impress guests!
Ingredients:
Here's an overview of what you'll need to make this Christmas Deviled Eggs recipe, but keep scrolling for the full recipe amounts.
- Eggs: To make a dozen deviled eggs you'll need 6 hard-boiled eggs. To prep the eggs, you'll need to cook, cool and peel them. If you don't know how to do that, I've included my tips on cooking hard-boiled eggs below. If you end up making a full dozen eggs, you'll have two dozen deviled eggs.
- Plain Greek Yogurt: This is where I swap things out for a healthier deviled egg. Most deviled egg recipes use mayonnaise, but I use Greek yogurt. It has a fraction of the calories and the other flavors are so strong you don't even notice the substation. You can use fat-free or full-fat, depending on your dietary preferences.
- Mustard: Mustard adds a lot of zest and flavor without the calories. It's also a common ingredient and taste you'll expect in deviled eggs. I like to use a nice grainy Dijon mustard for a nice zippy flavor. You can use your favorite or whatever you happen to have in the fridge including yellow mustard.
- Worcestershire Sauce: I love adding this flavor bomb to my deviled eggs to add some liquid and acid to the mixture. It's full of earthy flavors! If you don't have this or don't want to use it some good substitutions are apple cider vinegar, white vinegar, soy sauce, or even lemon juice.
- Garlic Powder: I bit of garlic powder adds a big garlic punch to the deviled eggs!
- Christmas Garnish: I used Pomegranate arils & fresh rosemary to create the Christmas design. Another option are diced red bell pepper and parsley.
- Salt & Black Pepper to Taste
Instructions:
This is an overview of the instructions to make this Christmas Deviled Eggs recipe, but the full detailed printable recipe is below in the recipe card.
- Start with your boiled and peeled eggs. Using a sharp knife, slice the deviled eggs in half and carefully squeeze the egg to remove the yellow egg yolks.
- In a small bowl, put the yolks in and mash them with a fork or potato masher.
- To the yolks, add in the greek yogurt, Worcestershire sauce, and garlic powder. Mix until smooth. You can also do this mixing in your food processor, which might be handy if you are making a bigger batch.
- Carefully spoon the egg yolk mixture into a piping bag or pastry bag with a large tip.
- Using the piping bag, refill the center of the egg white with the yoke mixture. Or if you don't have a piping bag use a ziplock bag with the corner cut off or a small spoon.
- Arrange the deviled eggs on a plate.
- Carefully decorate the deviled eggs with the pomegranate seeds and fresh rosemary to look like holly berries.
Hard Boiled Eggs Instructions:
If you don't already have a favorite way to make hard-boiled egg, here are two simple ways to make them for these Christmas Deviled Eggs.
- Stovetop: Place the eggs in a pot and cover them with water. Bring the pot to a full boil and then reduce the heat to a gentle boil or simmer. Let them simmer for 10 minutes. Transfer to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
- Instant Pot: For large eggs, cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Also, let them sit for 3-4 minutes before removing and peeling.
Pro Tips for Hard-Boiled Eggs:
- Against normal advice, don't use the freshest eggs. Use eggs that are at least a week old. Super fresh eggs don't peel as well.
- Peel them before transferring them to the fridge.
- Cool the eggs completely before peeling them.
Variations
I love this Christmas Deviled Eggs as written, but here are some fun variations.
- Other Deviled Egg Add-Ins: This is a basic deviled egg recipe, but other fun additions to the yoke mixture include dill pickles, pickle relish, finely chopped onion, lemon juice, chopped parsley, fresh dill or rosemary, avocado, or finely diced bell pepper.
- Make it Spicy: Make the deviled eggs spicy by adding a touch of your favorite hot sauce or cayenne pepper.
- Make it Avocado: Mash avocado in the yoke mixture to make it greener.
FAQ
Storage & Leftovers
Cooked eggs don't last long in the fridge. They have a short safe storage life so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. Store any leftover deviled eggs in the fridge in a sealed airtight container for up to two days. They are best eaten fresh though.
Freezing
I do not recommend freezing these Christmas Deviled Eggs.
Should you make deviled eggs the night before or the day of?
You can make the recipe up to where you pipe the yolk mixture back into the eggs a day ahead of time. When you are ready to serve the eggs, pipe the yolk mixture in and add the decoration. You can assemble the entire deviled egg anywhere from 12-24 hours before your party. I would not assemble them before that though.
Can you peel hard-boiled eggs ahead of time?
Yes, you can and it makes it easier to peel them. Eat them within two days of peeling them though.
This Christmas Deviled Eggs recipe is So Festive!
These Christmas Deviled Eggs are so fun, festive, and easy to make. Deviled Eggs are such a classic and loved recipe! Elevating them with a fun holiday garnish is exactly what you need to make your next Christmas dinner or party just a little more festive. I hope you enjoy them as much as I do.
Serve it With:
- Strawberry Santas
- 8 Holiday Energy Bites
- Christmas Granola
- Hot Crab Dip
- Cranberry Salsa
- Pomegranate Pistachio Goat Cheese Crostini
- Cream Cheese Stuffed Mini Bell Pepper
- Everything Bagel Cucumber Bites
- Stuffed Celery
- Healthy Smoked Salmon Dip
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More Deviled Egg Recipes to Try:
- No Mayo Deviled Eggs
- Everything Bagel Deviled Eggs
- Easter Bunny Deviled Eggs
- Shrimp Deviled Eggs
- Crab Deviled Eggs
If you make this Crab Deviled Eggs recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Christmas Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ¼ cup plain greek yogurt
- 2 teaspoons grainy mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- Decoration: Pomegranate arils & fresh rosemary
Instructions
- Start with your boiled and peeled eggs. Using a sharp knife, cut the deviled eggs in half and carefully squeeze the egg to remove the yellow yolk.
- In a small bowl, put the yolks in and mash them with a fork or potato masher.
- To the yolks, add in the greek yogurt, Worcestershire sauce, and garlic powder. Mix until smooth. You can also do this mixing in your food processor, which might be handy if you are making a bigger batch
- Carefully spoon the egg yolk mixture into a piping bag with a large tip.
- Using the piping bag, refill the center of the egg white with the yoke mixture. Or if you don't have a piping bag use a ziplock bag with the corner cut off or a small spoon.
- Arrange the deviled eggs on a plate.
- Carefully decorate the deviled eggs with the pomegranate arils and fresh rosemary.
Notes
Nutrition
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Sandhya Ramakrishnan says
These deviled eggs look so festive. I love the Greek yogurt swap. I am not a bog fan of Mayo and this just was the perfect swap. It kept the filling creamy and was not overpowering at all.