How far in advance can I make Christmas deviled eggs?

You can prepare the filling up to two days in advance , storing it in an airtight container in the refrigerator. For the best texture and presentation, assemble the deviled eggs the same day you plan to serve them , preferably a few hours ahead. This keeps the filling fresh and the garnishes looking vibrant.

Can I make Christmas deviled eggs without an Instant Pot?

Absolutely. While the Instant Pot makes peeling eggs easier and cooking faster, you can simply boil eggs on the stovetop . Place the eggs in a pot of cold water, bring to a boil, cover, and let sit off the heat for 10–12 minutes. Then transfer to an ice bath, just like you would with pressure-cooked eggs.

What can I use instead of pomegranate seeds for garnish?

If you don’t have pomegranate seeds, consider these festive alternatives: • Chopped dried cranberries – for color and sweet-tart contrast • Red bell pepper dice – for crunch and visual appeal • Cherry tomato slivers – adds freshness and bright color

Christmas Deviled Eggs – Easy Holiday Treat

Name: Christmas Deviled Eggs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup water (for cooking in Instant Pot); 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp dill pickle, minced; 1 tbsp red onion, diced; 1/4 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp paprika; 12 fresh parsley leaves (for garnish); 24-36 pomegranate seeds (2–3 per egg half)

Description

These festive Christmas Deviled Eggs are a delicious and eye-catching holiday appetizer. Topped with fresh parsley and bright pomegranate seeds, they combine a classic creamy filling with holiday flair — perfect for parties, potlucks, and family gatherings.

Ingredients

Scale

6 large eggs
1 cup water (for cooking in Instant Pot)
1/3 cup mayonnaise
1 tsp Dijon mustard
1 tbsp dill pickle, minced
1 tbsp red onion, diced
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp paprika
12 fresh parsley leaves (for garnish)
24-36 pomegranate seeds (2–3 per egg half)

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Instructions

Place eggs in a steamer basket inside the Instant Pot. Add 1 cup of water, seal the lid, and pressure cook on HIGH for 5 minutes.
Allow natural steam release. Then, carefully transfer eggs to an ice bath for at least 5 minutes to stop cooking.
Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
Mash yolks with a fork until crumbly. Gradually mix in the mayonnaise until smooth and creamy.
Add Dijon mustard, minced dill pickle, diced red onion, salt, pepper, and paprika. Mix until fully incorporated.
Pipe or spoon the yolk mixture into the egg white halves.
Top each deviled egg with a parsley leaf and 2–3 pomegranate seeds.
Serve immediately or refrigerate until ready to serve.

Notes

Use a piping bag for a decorative finish, or spoon the filling for ease.
Greek yogurt can replace mayonnaise for a lighter option.
Store assembled eggs in the fridge for up to 2 days.
To make ahead, prepare the filling in advance and assemble before serving.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Boiled/Pressure Cooked
Cuisine: American

Nutrition

Serving Size: 1 deviled egg
Calories: 79 kcal
Sugar: 0.2 g
Sodium: 139 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0.02 g
Carbohydrates: 0.4 g
Fiber: 0.1 g
Protein: 3 g
Cholesterol: 96 mg