Christmas Deviled Eggs
Creamy, rosemary-flavored, and arranged like a Christmas tree, these Christmas deviled eggs are an easy appetizer for Christmas dinner, holiday parties, and brunch!
Servings 24 deviled eggs
Calories 74kcal
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
Serving: 1g | Calories: 74kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 206mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 0.4mg