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 absolutely festive about a crowd-pleasing, bite-sized treat that isn’t just tasty but brings a pop of color to the table. That’s exactly why I love this Christmas Deviled Eggs Recipe — it combines creamy, tangy filling with beautiful garnishes that feel like holiday magic on a plate.

This image shows a white round plate on a white marbled surface, holding ten deviled egg halves. Each egg half has three layers: the white egg white base, a yellow creamy filling piped in a swirl with a smooth texture, topped with a small green flat parsley leaf and three shiny red pomegranate seeds placed beside the parsley. The eggs are arranged scattered but balanced across the plate. The photo was 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

This recipe has been a holiday staple in my family because it strikes the perfect balance between classic comfort and festive flair. Plus, it’s incredibly easy to make ahead, so you can focus on enjoying the party instead of fussing in the kitchen.

Simple Ingredient Combo: You only need everyday pantry items with a twist like dill pickle and pomegranate seeds for a unique Christmas touch.
Instant Pot Magic: Using the Instant Pot makes perfectly cooked eggs every time without the guesswork or peeling frustration.
Festive Presentation: A little parsley and those jewel-like pomegranate seeds make your deviled eggs instantly Instagram-worthy.
Make-Ahead Friendly: Prepare these early and chill; they taste even better after a few hours as the flavors meld beautifully.

A white plate holds eight halved boiled eggs arranged in two rows, each with smooth white egg whites as the base. On top of each half is a creamy, pale yellow filling that is swirled with light ridges and small specks of seasoning. Each egg half is decorated with a few bright red pomegranate seeds and a small green parsley leaf, placed on one side of the filling. The plate sits on a round wooden board, 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 adds its own charm—creamy mayo for richness, Dijon mustard for a subtle kick, and dill pickle for an unexpected burst of flavor. When combined, they create that classic deviled egg taste with a holiday twist you'll want to return to every year.

Flat lay of six large whole brown eggs with clean shells, a small white bowl of creamy mayonnaise, a small white bowl of bright yellow Dijon mustard, a small white bowl filled with finely minced green dill pickles, a small white bowl holding diced vibrant purple-red onion, a small white bowl with ground black pepper, a small white bowl of fine white salt, a small white bowl of deep red paprika powder, a few fresh green parsley sprigs, and scattered bright red pomegranate seeds artfully arranged on a simple white ceramic plate, 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 star of the dish; fresh eggs hard boiled just right for smooth whites and tender yolks.
Mayonnaise: Adds creaminess and binds the filling, so choose a good-quality one for the best flavor.
Dijon Mustard: Brings a mild tang that balances the richness without overpowering.
Dill Pickle: Minced finely, it adds crunch and a subtle sour note that’s unexpectedly delightful.
Red Onion: Diced small for a mild sharpness that complements the creamy yolks.
Pepper & Salt: Essential seasoning to enhance every bite.
Paprika: A classic deviled egg garnish that adds smoky warmth and color.
Parsley: Fresh garnish adding a vibrant touch and a hint of herbaceous freshness.
Pomegranate Seeds: The ultimate Christmas pop of sweet and tart jewel-like “sprinkles” that make these eggs special.

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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

One of the most fun things about this Christmas Deviled Eggs Recipe is how flexible it is. I love playing around with different add-ins depending on who I’m cooking for or what I have on hand, and it always turns out delicious.

Variation: Sometimes I swap out the dill pickle for sweet relish to soften the tang when serving kids, and they always enjoy it. You can also add a pinch of smoked paprika for an extra layer of warmth.
For a spicy kick: A few drops of hot sauce or cayenne pepper mix right into the yolk filling without overwhelming the classic flavors.
Make it creamy: For a silkier texture, add a little sour cream or Greek yogurt along with the mayo.
Fresh herbs: If you want a fresh herb twist, chopped chives or tarragon can brighten up the filling marvelously.

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

Step 1: Perfectly Cook Your Eggs in the Instant Pot

Start by placing your eggs in the Instant Pot’s steamer basket and covering them with one cup of water. Set the pressure cooker on HIGH for exactly 5 minutes. Once the timer’s up, let the pressure release naturally—this helps prevent overcooking and that dreaded green ring around the yolk.

Step 2: Shock the Eggs in an Ice Bath

Right after cooking, transfer the eggs into a bowl filled with ice water using tongs. This little trick stops the cooking immediately and makes peeling a breeze. I’ve found it’s the step that saves the most time and frustration when making deviled eggs.

Step 3: Prep the Yolks and Mix Your Filling

Slice your eggs in half and gently scoop the yolks into a small bowl. Mash them with a fork until they look like coarse pebbles before slowly stirring in mayonnaise until smooth and creamy. Then fold in mustard, minced dill pickle, diced red onion, salt, pepper, and paprika. These little bursts of flavor make the filling truly memorable.

Step 4: Fill and Garnish for Holiday Magic

Spoon or pipe the creamy yolk mixture back into the egg whites arranged on a platter. Finally, place a small parsley stem and a few pomegranate seeds on top of each egg for that extra festive look and a refreshing pop with every bite.

Top Tip

After making Christmas Deviled Eggs Recipe countless times, I’ve learned that a few simple things make all the difference in nailing the perfect texture and flavor combination.

Instant Pot Timing: Five minutes on high pressure with natural release produces perfectly tender yolks — no overcooked gray rings or rubbery whites.
Ice Bath Is Your Friend: Don’t skip the ice bath. Cooling eggs quickly helps loosen the shells and stops the cooking process immediately.
Mixing Method: Mash the yolks gradually and add mayonnaise bit by bit to avoid lumps and achieve just the right creamy texture.
Fresh Garnishes: Parsley and pomegranate seeds aren’t just pretty; they add a fresh herbal note and bursts of sweetness that complement the tangy filling beautifully.

How to Serve Christmas Deviled Eggs Recipe

Christmas deviled eggs - Serving Suggestion

Garnishes

I always stick with parsley stems for that bright green pop and the crunch of fresh pomegranate seeds atop each deviled egg. The seeds add festive color and a surprising sweet burst, which pairs incredibly well with the savory, tangy filling. Sometimes I sprinkle a little extra paprika for a smoky finish.

Side Dishes

These deviled eggs fit perfectly alongside a holiday charcuterie board, a vibrant winter salad, or even cozy comfort foods like baked ham or roasted vegetables. They’re great finger food alongside sparkling cider or wine, too — perfect for mingling guests.

Creative Ways to Present

For some extra flair during holiday gatherings, I like arranging them on a decorative platter shaped like a wreath with fresh pine sprigs or red berries around the edges. You can also pipe the filling with a star tip for elegant swirls or use mini silicone cupcake liners for individual servings that look polished and festive.

Make Ahead and Storage

Storing Leftovers

Deviled eggs keep best in an airtight container in the fridge for up to two days. I find storing the egg whites and yolk filling separately prevents the whites from getting soggy if you’re prepping well ahead of time. Just fill them shortly before serving for that fresh texture.

Freezing

I don’t recommend freezing deviled eggs because the texture changes and the filling may become watery when thawed. These are best enjoyed fresh for peak flavor and appearance.

Reheating

Since deviled eggs are served cold, no reheating is necessary. Simply chill in the refrigerator and serve straight from there for the best taste and texture.

Frequently Asked Questions:

Can I make deviled eggs without an Instant Pot?

Yes! If you don’t have an Instant Pot, you can still make this Christmas Deviled Eggs Recipe by boiling eggs on the stove. Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat for 10-12 minutes before ice bathing.

Why do you use dill pickle in the recipe?

Dill pickle adds a slight tang and crunchy texture to the filling that contrasts wonderfully with the creamy yolks. It also adds a festive, unexpected flavor that elevates this to a special Christmas Deviled Eggs Recipe.

How far ahead can I prepare these for a party?

You can hard boil the eggs and prepare the filling a day in advance. Store the whites and yolks separately in the refrigerator and assemble just before serving to keep everything fresh and the whites firm.

Can I substitute mayonnaise with something else?

Yes! If you want a lighter or dairy-free option, Greek yogurt or a dairy-free mayo substitute can work well while keeping the filling creamy and smooth. Just adjust to taste since the tang varies among substitutes.

Final Thoughts

This Christmas Deviled Eggs Recipe is one of those little kitchen joys I always come back to during the holidays. It’s simple but special — perfect for sharing stories around the table while knowing you’ve got a tried-and-true starter that everyone will love. I can’t wait for you to make it for your next festive gathering and see how those pomegranate seeds bring that sparkle to your celebration. Happy cooking and happy holidays!