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Christmas Deviled Eggs
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Add a festive touch to your holiday appetizer or side dish lineup with this quick and easy recipe for creamy Christmas Deviled Eggs, no food coloring needed!
I am in full-on holiday mode around here, if the endless batches of Marshmallow Christmas Wreaths and Christmas Tree Cupcakes weren’t enough of an indication! But every year my mom and I, who do almost all of the cooking for our holiday guests, are stumped on what to serve snack-wise during the ever-important cocktail hour before we feast.
We’re big fans of Party-Perfect Cheese Straws, and we always have a batch of Sweet and Spicy Roasted Nuts out for munching and crunching, but now we’re upping the festivity factor with Christmas Deviled Eggs.
This holiday spin on an appetizer classic stars flavor-packed egg salad that’s given a tinge of green color and an extra-creamy consistency thanks to the addition of a not-so-secret ingredient…
While you can stick to this all-natural color enhancer, for a true pop of green color, opt for a drop or two of food coloring to bolster the Christmas wreath effect. And don’t forget the diced red pepper “holly berries” on top!
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Christmas Deviled Eggs
- 6 large eggs
- 1 small avocado, peeled and pitted
- 3 Tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1 Tablespoon sweet relish
- 1 medium red bell pepper, small diced
Add the eggs to a medium saucepan and cover them with enough water so that it's 1 inch above the eggs. Place the saucepan over medium-high heat and bring the water to a boil. Once the water boils, cover the pan, turn off the heat and allow the eggs to cook for 12 minutes. Remove the eggs from the water and carefully peel them.
Slice the eggs in half lengthwise. Set aside the whites and add the yolks to a medium bowl.
To the bowl with the yolks, add the avocado, mayonnaise, mustard and sweet relish. Mash together the mixture with a fork then taste and season it with salt and pepper.
Transfer the mixture to a piping bag fitted with a star tip (optional) or sealable plastic bag. Pipe the mixture into the egg whites then garnish each deviled egg with three pieces of diced red pepper. Serve immediately or refrigerate, covered, until ready to serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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