These deviled eggs are holiday party showstoppers.
They’ve got the classic creamy filling you love, but we’re giving them a merry little makeover with a swirl of green-tinted filling and tiny red pepper bits on top.
They’re fun, eye-catching, and gone in seconds.
Why I Love This Recipe
There’s just something about these green deviled eggs with that festive red bell pepper sprinkle that makes me smile every time. I love how they take a classic recipe and give it a little holiday twist without being fussy. It’s fun, it’s playful, and they still taste amazing—creamy, tangy, and just the right amount of richness.
- They look super cute and festive without needing fancy tools
- You can make them ahead, which is a lifesaver for parties
- The green color is fun and unexpected, especially for a holiday table
- That little crunch of red bell pepper on top adds just the right texture
- They’re always the first thing to disappear from the plate
I’ve made these for holiday potlucks, family dinners, and even brunches—they never last long!
What You’ll Need
- 12 large eggs
- ½ cup mayo
- 2 tsp Dijon mustard
- 1 tsp white vinegar
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- Green gel food coloring (or natural spinach juice)
- 1 small red bell pepper, diced into tiny bow shapes or strips
Cooking time: 35 minutes
Servings: 24 halves
Make Ahead Tips
Boil and peel the eggs a day ahead. Store the egg whites and filling separately, then color, pipe, and garnish on the day you serve.
How to Make Christmas Deviled Eggs (Holiday Bow Style)
Step 1: Boil the Eggs
Place 12 large eggs in a pot and cover with water by 1 inch. Bring to a boil, then cover, turn off the heat, and let sit for 12 minutes.
Step 2: Ice Bath
Transfer boiled eggs into a bowl filled with ice and water. Let cool for 10 minutes.
Step 3: Peel and Halve
Peel the eggs and slice each one lengthwise. Remove the yolks and set the whites aside.
Step 4: Make the Filling
Mash the yolks with ½ cup mayo, 2 tsp Dijon mustard, 1 tsp white vinegar, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Add green food coloring (a drop at a time) and stir until the mixture is bright green and smooth.
Step 5: Pipe the Filling
Spoon the green filling into a piping bag fitted with a star tip and pipe swirls into each egg white half.
Step 6: Sprinkle with Diced Red Bell Pepper
Sprinkle finely diced red bell pepper and red pepper flakes on top of each deviled egg for a festive holiday garnish with a pop of color.
Pro Tips
- For natural green coloring, blend fresh spinach with water and strain—just add a teaspoon at a time to your filling
- Don’t overfill your piping bag—it’s easier to control with less filling inside
- Use kitchen tweezers to place the diced red bell peppers if you’re doing tiny designs
- Chill for 20 minutes before serving to help everything set
- Slice a thin layer off the bottom of each egg to help them sit flat
Tools You’ll Need
- Medium pot
- Mixing bowl
- Fork or hand mixer
- Knife and cutting board
- Piping bag with star tip
- Small bowls for ingredients
- Serving plate or parchment-lined tray
Substitutions and Variations
- Use avocado in the filling instead of food coloring for a natural green color and creaminess
- Sprinkle red pepper flakes instead of bell pepper for a spicy garnish
- Use pimentos instead of red bell peppers.
- Add a little horseradish for an extra kick
Tips for Leftovers and Storage
- Store deviled eggs in a single layer in an airtight container
- Best enjoyed within 1–2 days
- If prepping ahead, keep whites and filling separate for best freshness
Macros (Per deviled egg half)
Calories: 62
Protein: 3g
Fat: 5.5g
Carbs: 0.5g
Why This Recipe Works (Quick Science)
The creamy yolk base blends perfectly with the mayo and mustard for a smooth emulsion. The green food coloring doesn’t change flavor, just makes them fun and festive. Adding acid like vinegar brightens the filling and balances the richness of the yolks and mayo.
Common Mistakes
- Using too much food coloring—start small!
- Not chilling the eggs after boiling—they’ll overcook and get a green ring
- Filling too runny—use less mayo if it gets too thin
- Piping while the filling is warm—it won’t hold shape
- Forgetting to dry egg whites before filling—wet whites can make the filling slide off
What to Serve With
- Charcuterie boards
- Cheese ball and crackers
- Holiday sliders
- Mini quiches
- Mulled wine or sparkling cranberry mocktails
FAQ
Can I make these without food coloring?
Yes, use blended spinach juice or mashed avocado instead.
Can I use store-bought boiled eggs?
Absolutely. It’ll save time, just make sure they’re firm and fresh.
How do I cut the red bows?
Slice thin strips of red bell pepper and trim into bow shapes using a sharp paring knife or small cookie cutter.
Can I make them spicy?
Yes! Add a pinch of cayenne or a dash of hot sauce to the filling.
Final Thoughts
These Christmas Deviled Eggs are proof that the simplest dishes can still steal the show—especially when they’re this cute and colorful. I hope they make your holiday table a little brighter and a lot more delicious. Let me know how yours turned out in the comments!