Christmas Deviled Eggs
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These Christmas Deviled Eggs are an easy holiday appetizer that always disappears first. They’re creamy, rosemary-flavored, and shaped like a Christmas tree, so they look as festive as they taste!
Originally published December 2019 – Updated November 2026
I love making deviled eggs for parties, because they’re always the first thing to go. No matter how many I make, the platter is empty before I know it.
Rosemary always feels so Christmas-y to me, which is why it’s the star of this recipe. It adds a festive flavor that makes these eggs perfect for Christmas dinner appetizers, holiday parties, and brunch.
My family has been known to sneak these off the platter before guests arrive, so I have to hide them until party time!
Want more fun holiday ideas? This Charcuterie Wreath is always a hit, and you can fire up this Christmas Simmer Pot to make your whole house smell like the holidays.
Why You’ll Love My Recipe
- Easy finger food: They’re bite-sized, so guests can grab one and mingle without a plate or fork.
- Budget-friendly: Eggs and a few pantry staples make a big holiday appetizer without a big grocery bill.
- Great for kids to help: Little helpers can scoop yolks, mash the filling, and decorate the tree with cranberries.
Ingredients
- Hard-boiled eggs: The base of any deviled eggs recipe.
- Mayonnaise: Makes the filling creamy. Miracle Whip works too, but it has a tangier taste.
- Dijon mustard: Adds a smooth, deep flavor.
- Sweet relish: Adds a little sweetness and tang. Go easy on it though…you don’t want it to overpower the rosemary.
- Fresh rosemary: Adds the festive flavor in this recipe. Dried rosemary works too, just grind or dice it very well.
- Garlic salt with parsley: Adds savory flavor. You can also use regular garlic salt with a sprinkle of dried parsley.
- Black pepper: Rounds out the flavors.
- Paprika: Adds color to the garnish. Smoked paprika gives a hint of smoky flavor.
- Whole cranberries and rosemary sprigs: These garnishes are what turn your appetizer into a Christmas tree.
How To Make Christmas Deviled Eggs With Rosemary
Step 1. Slice hard-boiled eggs in half lengthwise with a sharp knife, then scoop the yolks into a medium-sized bowl.
Step 2. Mash the yolks with a fork until they’re soft and crumbly.
Step 3. In a separate bowl, combine the mayonnaise, Dijon mustard, sweet relish, rosemary, garlic salt, and pepper, stirring until smooth.
Step 4. Add the mashed yolks to the mayonnaise mixture and stir until smooth and creamy. You can also use a hand or stand mixer to get that extra smooth texture.
Step 5. Fill the egg whites with the yolk mixture. I like to use a piping bag with a decorative tip to make them look pretty, but a spoon works just as well.
Step 6. Arrange the eggs on a platter or cutting board in the shape of a Christmas tree. Sprinkle with paprika and rosemary, then tuck rosemary sprigs and cranberries between the eggs for an extra festive look.
Storage
- Refrigerator: Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
- Freezer: I don’t recommend freezing these because it changes the texture and the yolk filling my become runny.
Deviled eggs can sit out at room temperature for up to 2 hours, so keep that in mind when setting them out for parties. I usually keep them in the refrigerator until ready to serve.
Variations And Add-ins
It’s easy to switch up these deviled eggs depending on what you have on hand! Here are a few delicious ways to make them your own.
- Bacon: Mix in a few slices of crumbled cooked bacon for a salty, savory bite.
- Spice Them Up: Add a dash of hot sauce or a pinch of cayenne pepper to the filling.
- Dill relish: Swap the sweet relish for dill relish if you’d prefer a tangier filling.
- Pomegranate arils: Use them instead of cranberries for a pop of ruby red on top.
- Wreath shape: Instead of a tree, arrange the eggs in a circle and add rosemary sprigs and cranberries to make a wreath.
Tips & Tricks
Here are a few of my best tips for making deviled eggs that look as good as they taste!
- Cool the eggs before peeling: Placing the eggs in ice water for a bit makes them easier to peel.
- Chop the rosemary finely: You want the pieces as small as possible so that you get flavor in every bite without any big pieces.
- Mash the yolks well: The smoother the yolk, the creamier the filling. Using a mixer can help smooth out any lumps.
- Use a piping bag: Not only does it make the eggs look a little fancier, it makes filling them quick and easy. A zip-loc bag with the corner cut off works too.
FAQ’s
Start with the widest row of eggs at the bottom, then add shorter rows on top until you reach a point. Tuck rosemary sprigs and cranberries between the eggs to finish the look. You can even cut a piece of cheese into a star shape and add it at the top,.
Yes, you can make them the day before, then store them in the refrigerator until ready to serve. To get the freshest look, wait to add the paprika, rosemary, and cranberries until right before serving.
Yes, dried rosemary works too. Just be sure to grind or dice it very well so there are no tough pieces.
Yes, but it’ll have a tangier taste so you may want to taste it before adding all the relish.
More Easy Christmas Appetizers
- Cranberry Jalapeno Cream Cheese Dip
- Cranberry Salsa
- Christmas Tree Charcuterie Board
- Mini Cheese Balls
- Grinch Fruit Kabobs (the kids love this one)
Christmas Deviled Eggs
Equipment
- Medium bowl
- Second bowl
- Mixing spoon or spatula
- Serving platter or cutting board
- Hand or stand mixer optional
- Piping bag with decorative tip optional
Ingredients
- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 1/3 cup Dijon mustard
- 2 tablespoons sweet relish
- 1 teaspoon fresh rosemary finely diced or ground, plus more for garnish
- 1 teaspoon coarse ground garlic salt with parsley
- 1 teaspoon ground black pepper
- Paprika
- Whole cranberries and fresh rosemary sprigs for garnish
Instructions
- Using a sharp knife, slice eggs in half lengthwise.12 hard-boiled eggs
- Scoop out the yolks with a spoon and place them in a small bowl. Mash well until they're finely crumbled.
- Combine yolks with mayonnaise, mustard, sweet relish, rosemary, garlic salt, and pepper. Mix well until smooth. If you are having trouble getting the yolks smooth, use a hand or stand mixer.1/2 cup mayonnaise, 1/3 cup Dijon mustard, 2 tablespoons sweet relish, 1 teaspoon fresh rosemary, 1 teaspoon coarse ground garlic salt with parsley, 1 teaspoon ground black pepper
- Fill egg whites with yolk mixture. I used a piping bag with a decorative tip, but you could also spoon the yolk filling right into the whites.
- Arrange egg whites on a cutting board or serving platter in the shape of a Christmas tree. Sprinkle with paprika and rosemary. Then add rosemary sprigs and cranberries for garnish between the eggs.Paprika, Whole cranberries and fresh rosemary sprigs for garnish
Notes
- Place the eggs in ice water for a bit after boiling to make them easier to peel.
- Chop the rosemary as finely as possible so every bite has flavor without any big pieces.
- Mash the yolks well, since smoother yolks make a creamier filling. A mixer can help smooth out any lumps.
- Use a piping bag to fill the eggs quickly and make them look a little fancier. A zip-loc bag with the corner cut off works too.
- Store the eggs in the refrigerator until it’s time to serve. Don’t let them sit out longer than 2 hours.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
