Description
Creamy, festive Christmas Deviled Eggs topped with crispy bacon, paprika, and fresh herbs. A classic holiday appetizer that’s easy, elegant, and always the first to disappear.
Ingredients
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6 large eggs, room temperature
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1/3 cup mayonnaise
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1½ teaspoons Dijon mustard
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1 teaspoon apple cider vinegar
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Salt, to taste
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Black pepper, to taste
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Paprika, for garnish
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Optional: crispy bacon bits and chopped fresh herbs (parsley or chives)
Instructions
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Gently steam the eggs for 12 minutes. Transfer immediately to an ice bath and cool completely.
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Peel the eggs carefully, then slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
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Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks. Mash or mix until smooth and creamy.
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Spoon or pipe the filling evenly into the egg white halves.
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Sprinkle with paprika and optional bacon bits and fresh herbs.
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Chill until ready to serve.
Notes
These can be made up to 24 hours in advance—store covered in the refrigerator.
For ultra-smooth filling, use a hand mixer or food processor.
Smoked paprika adds extra depth if you want a slightly bolder flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 135 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg