Print

Deviled Eggs with Holiday Toppings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deviled Eggs with Holiday Toppings are a festive and flavorful twist on the classic appetizer, featuring creamy yolk filling and colorful seasonal garnishes perfect for parties and special gatherings.

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • Salt and black pepper, to taste
  • Optional: pinch of garlic powder, paprika

Holiday Toppings (choose a mix):

  • Crispy bacon bits
  • Chopped chives or parsley
  • Paprika or smoked paprika
  • Diced roasted red peppers
  • Pomegranate seeds or dried cranberries
  • Pickled onions or sliced olives
  • Mini sprigs of rosemary or thyme
  • Crumbled feta or goat cheese
  • Candied pecans or walnuts, finely chopped

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.
  2. Transfer eggs to an ice bath to cool completely. Peel and slice in half lengthwise.
  3. Gently remove yolks and place in a bowl. Mash with a fork until smooth.
  4. Add mayonnaise, mustard, vinegar or lemon juice, salt, and pepper. Mix until creamy. Add optional garlic powder or paprika if desired.
  5. Spoon or pipe yolk mixture into the egg white halves.
  6. Top with a variety of holiday-inspired garnishes for visual and flavor appeal.
  7. Chill for at least 15 minutes before serving. Add a final dusting of paprika or fresh herbs if desired.

Notes

  • Boil and peel eggs a day ahead and store in the fridge for easier prep.
  • Piping the filling gives a more elegant presentation—use a star tip for best results.
  • Use a food processor for extra smooth filling.
  • Mix and match toppings for a festive look with variety.
  • Serve cold or just slightly chilled for best texture and flavor.

Nutrition

Find it online: https://thefamilycooking.com/deviled-eggs-with-holiday-toppings/