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 deviled eggs 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…
Avocado!
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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Ingredients
- 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
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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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.
I made these for my Bunco Christmas party and they were a big hit! So cute and unique and yet they taste like regular, delicious deviled eggs. Just be careful with the food coloring. I spilled half a bottle on my counter – what a mess!
I’m so glad you enjoyed the recipe, Teresa!
Absolutely delicious
So glad you enjoyed the recipe, Pat!
Chose your recipe over others for a Xmas family gathering this weekend specifically because your picture illustrates your egg mixture as being a brighter more Xmas green color. Would a drop or so of gel food coloring along with the relish achieve this?
Absolutely, Lynne!
Is there anything I can replace the relish with? and or the avocado?
Hi Lynn! You can just omit the relish and substitute green food coloring for the avocado if you want the deviled eggs to be green.
I LOVE YOUR IDEA FOR DEVILS EGGS, I FOLLOWED YOUR RECEPT FOR HALLOWEEN, AN IT WAS A SMASH THEY ALL WENT EXCEPT THREE, WHICH, I ATE, HA HA.
NOW WE SENIORS ARE HAVING A POT LUCK CHRISTMAS AN AM MAKING CHRISTMAS ONES GOT AN RECEP FOR THE GREEN EGGS CENTER, WITH THE AVOCADO, WITH SMALL PIECES OF RED PEPPERS AS DECORAGIONS FEEL THAT W ILL ATTRACT THE SENIOR ONC AGAIN, THANK YOU FOR YOUR IDEAS. HELEN,
You are so welcome, Helen! I hope you enjoy the recipe!
i just made the Christmas deviled eggs — how do you keep them from turning brown (from the avocado)?? i’m disappointed in that …
Hi Suzie – The mayo contains an acidic component (either lemon juice or vinegar), which slows the oxidization (and thus the browning of the avocado). It doesn’t last forever but it should be enough time to get these served on the same day you make them. However, you could try adding a touch more lemon juice to preserve them a little longer. I’m sorry you didn’t love the recipe!
These were really good. This was my first time using a piping bag and for some reason I could not get the egg mixture to push thru the tip. I ended up spooning the mixture so they didn’t look fancy like the picture. Also, my mixture was no where near as green as the picture. Did you use food coloring or something? The avocado gives it a slight green hue but its still mostly yellowish.
Hi Rachel – I just used avocado :)
Thank you for sharing! I’m excited to try this at my Christmas brunch this year. Am I able to make the filling ahead of time?
Thank you :)
Hi Alicia! I’d recommend making the filling the same day you plan to serve them :)
So festive and delicious.!
I’m so glad you enjoyed the recipe, Heidi!
Why doesn’t the avocado turn brown?
Hi Peggy! The mayo contains an acidic component (either lemon juice or vinegar), which slows the oxidization (and thus the browning of the avocado). It doesn’t last forever but it should be enough time to get these served on the same day you make them. Hope that helps!