Holiday Style Deviled Eggs

Name: Holiday style deviled egg recipe
Yield: Serves 12
Ingredients: 12 large eggs, hard boiled, peeled, sliced in half; ½ cup mayonnaise; 2 teaspoons fresh dill, minced, divided; Kosher salt and cracked black pepper, to taste; Paprika, to taste

Learn how to hard boil a dozen eggs and turn them into colorful, spiced deviled eggs perfect for your holiday appetizer spread this season.

Serves: 12

By D.J. Wilson December 20, 2023 · 5 min read

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Hardboiled eggs are a tasty, nutritious, and low-calorie food. While they aren’t necessarily associated with the holiday season, colorful deviled eggs, made with hardboiled eggs, can make a lovely addition to an appetizer or meal spread, especially when “dressed up” in colorful spices. Read on to learn more.

A little about nutrition…

Due to the nutritional benefits, most people can enjoy eggs as a healthy part of their diet. Eggs contain protein, vitamins, and minerals. As a bonus, they are also low in sodium. Many people are surprised to learn that most of the egg’s nutrients are contained in the egg yolk (the yellow part of the egg.) People watching their fat and cholesterol should consult their doctor before consuming eggs, as the yolks do contain both fat and cholesterol. Egg whites may be a suitable alternative for those who crave eggs but should not consume the yolks.

Wowza!

Deviled eggs up the notch in the flavor of hardboiled eggs.

What are deviled eggs?

Hardboiled eggs are required to make deviled eggs. To create them, hardboiled eggs get peeled, cut in half, and filled with the yolk that has been mixed with other ingredients. The name “deviled egg” comes from the term “deviled” which refers to being spiced. Deviled eggs sometimes have a slight acidity of vinegar (often added to deviled eggs) and spice of paprika (frequently added to deviled eggs) that render them “deviled.”

How to hard boil a dozen eggs

Carefully place 12 fresh, uncracked eggs in a saucepan and cover with cold water. Put the pan on high heat. Bring water to a rolling boil. Remove pan from heat and cover. Let sit covered for 7 minutes. Immediately drain eggs and put them in a bowl filled with water and ice cubes. Let cool down before putting eggs in the refrigerator. If you’re planning to peel the eggs immediately, crack the shells slightly before putting them in the ice bath. Let them sit in the chilled water for up to one hour to make peeling easier. As you wait, add more ice if needed to keep the water cold. Note that 12 eggs will yield 24 deviled eggs.

Recipe

Holiday style deviled egg recipe

Serves: 12

Ingredients

Serves 12 5 ingredients

Tick items off as you cook.

12 large eggs, hard boiled, peeled, sliced in half
½ cup mayonnaise
2 tsp fresh dill, minced, divided
Kosher salt and cracked black pepper, to taste
Paprika, to taste

Method

4 steps

Tap a step’s number when it’s done.

Directions

Remove egg yolks from the hard-boiled eggs, leaving the white halves intact. Put the egg yolks in a large bowl and place the egg whites on a serving platter.
Mash the yolks with a fork. To the yolks, add the mayo, half the dill, and season with some salt and pepper.
Mix until well combined. Taste and adjust seasonings. Fill each egg white with the yolk filling.
Garnish with the remaining dill and sprinkle paprika over the top. *Read our filling tip below. Cooking notes:

Cook’s notes

Serves 12 (two deviled egg halves per person)

AMAC Kitchen · amac.us/recipes/holiday-style-deviled-eggs

This recipe is called holiday style deviled eggs because it contains colorful dill (green) and vibrant paprika (red) – which are colors associated with the Christmas season.
Not a fan of dill? No worries. Feel free to substitute with another green spice such as Italian seasoning, sage, rosemary, thyme, or parsley. Don’t have fresh dill? Sprinkle on some dried dill instead. Use smaller amounts of dried herbs as they are stronger in flavor than fresh.
There are numerous types of paprika on the market. They vary in flavor based on the types of peppers that are dried and pulverized. Names may also relate to geographical regions where paprika is produced, such as Hungarian paprika. Our favorite pick in this recipe are the smoky or sweet varieties. However, if you’re a fan of hot paprika, go for it!
Meat lover’s version: To make them even tastier, consider adding some crumbled cooked bacon to the top of the eggs.
Piping tip: Once the yolk is creamed with the other filling ingredients, pipe the yolk mix onto the egg whites using a plastic resealable storage bag like Ziploc. Simply put the opened Ziploc into a drinking glass and fill it with the egg yolk mixture. Once it’s filled, remove the bag from the glass and push the air out by twisting the bag closed. This will move the yolk toward the bottom of the bag. While holding the twisted bag closed, make one small cut in the corner of the bag to pipe the filling onto the egg whites. Use some pressure to pipe the filling out. The Ziploc can be discarded once all the filling is in place. Or eggs may be filled using a spoon instead.
The filling can be made and stored separate from the eggs up to 24 hours before serving. They are best filled a little bit ahead of serving time. Do keep the eggs refrigerated until ready to eat. Deviled eggs are best consumed within two days’ time.

We hope you enjoy our easy-to-prepare festive holiday hardboiled eggs! Merry Christmas & Happy New Year!

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