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!

A wooden platter filled with Christmas Deviled Eggs

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.

A wood cutting board with hardboiled eggs cut in half

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…

A clear bowl filled with cooked egg yolks, mustard, avocado, mayo and relish


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!

A wood platter with an overhead shot of Christmas Deviled Eggs

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Christmas Deviled Eggs

Add a festive touch to your holiday appetizer lineup with creamy Christmas Deviled Eggs!
4.25 from 4 votes
A wooden platter filled with Christmas Deviled Eggs
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 12 servings


  • 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.
  • ★ 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.

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Calories: 87kcal, Carbohydrates: 2g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 74mg, Potassium: 132mg, Fiber: 1g, Sugar: 1g, Vitamin A: 470IU, Vitamin C: 14.4mg, Calcium: 14mg, Iron: 0.5mg

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  1. 5 stars
    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.

  2. 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 :)

    1. 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!