This Red and Green Christmas Deviled Eggs appetizer is a festive twist on the classic. Simple changes—dyed egg whites and a classic creamy filling—turn ordinary deviled eggs into a bright holiday-ready starter.
Dyed eggs aren’t just for Easter. These colorful deviled eggs are an attractive addition to any holiday spread and are easy to prepare ahead of time.
Christmas Deviled Eggs Ingredients
This is the familiar deviled egg filling—mayonnaise and mustard—paired with colored egg whites for a festive look.
- Eggs: Hard-boiled eggs work best. You can buy pre-cooked eggs if you prefer to skip boiling and peeling.
- Mayonnaise
- Ground mustard
- Salt and pepper
- Paprika for garnish
- Red food coloring
- Green food coloring
How to Make Red and Green Eggs
- Hard boil the eggs: place eggs in a pot and add cold water to cover by about an inch. Bring to a rolling boil, then remove the pot from heat and let the eggs sit for 10–12 minutes. Drain and run cold water over the eggs until cooled, then peel.
- Slice each egg in half lengthwise and gently scoop the yolks into a bowl.
- Add mayonnaise, ground mustard, salt, and pepper to the yolks. Mix until smooth and creamy. Adjust seasoning to taste.
- Prepare dye baths: add about five drops of red food coloring to a bowl of water and five drops of green food coloring to another bowl. Place the egg white halves into the colored water and let them sit for 10–15 minutes, or until they reach your desired shade.
- Remove the egg whites from the dye and pat them dry with paper towels to avoid transferring color to the filling.
- Pipe or spoon the yolk mixture back into the colored egg whites. Using a piping bag with a decorating tip gives a neat, professional appearance.
- Arrange the filled eggs on a platter, cover, and refrigerate for up to 24 hours before serving.
- Just before serving, sprinkle a little paprika over the eggs for color and a hint of flavor.
Serving Suggestions
Deviled eggs make a classic hors d’oeuvre for holiday parties, potlucks, and family dinners. Arrange them on a decorative plate or platter, alternating red and green for a festive presentation. They pair well with charcuterie, cheese boards, and other small bites.
Recipe Tips
- The longer the egg whites sit in the dye, the deeper and more vibrant the color will be. For bolder hues, increase the number of drops or use a concentrated gel food coloring.
- Use a piping bag and tip to fill the egg whites for a tidy, attractive finish. A small star tip creates a classic look.
- Customize the filling by stirring in chopped pickles, relish, or a touch of vinegar for extra tang if desired.
More Christmas Appetizer Recipes
- Christmas Wreath Charcuterie Board
- Cranberry Pecan Cheese Balls
- Bacon Wrapped Smokies
- Cream Cheese Pinwheels
Red and Green Christmas Deviled Eggs Appetizer
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Equipment
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1-Quart Nonstick Saucepan
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Deviled Egg Plate
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Mixing Bowls
Ingredients
- 6 eggs hard-boiled, cooled and peeled
- 3 tablespoons mayonnaise
- 1/4 teaspoons ground mustard
- 1/8 teaspoons salt
- 1/8 teaspoons pepper
- paprika for garnish
- red food coloring
- green food coloring
Instructions
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Hard boil the eggs: place eggs in a pot, cover with water about an inch above, bring to a rolling boil, then remove from heat and let sit 10–12 minutes. Drain and cool under cold running water, then peel.
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Cut eggs in half lengthwise and scoop the yolks into a bowl.
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Mix yolks with mayonnaise, ground mustard, salt, and pepper until smooth.
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Prepare dye baths with red and green food coloring. Submerge egg whites and let them sit 10–15 minutes until colored to your liking.
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Pat the colored egg whites dry.
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Fill the egg whites with the yolk mixture using a spoon or piping bag.
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Arrange the filled eggs on a plate, cover, and refrigerate up to 24 hours.
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Sprinkle paprika on top just before serving.
Nutrition
Nutrition information is a general estimate and may vary depending on ingredients and portion sizes.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.