Christmas Deviled Eggs
I love naturally festive recipes – using produce to get the colors you want. These Christmas Deviled Eggs are an easy but elevated recipes that has all the colors of the season – from nature!!
CONTENTS
Christmas Deviled Eggs
Ok, so this recipe isn’t just for Christmas time. The flavors would be delicious year round. The orange color comes from sun-dried tomatoes (dry not packed in oil). The topping is more tomato, spinach, and chives – all delicious year round flavors!!
Does Egg Yolk Color Matter?
Egg yolks come in a variety of yellow and orange hues. I’ve found that free range, local, and heirloom eggs tend to have a darker hue – more orange.
White shell, ‘standard’ egg yolks tend to be more pale yellow. If you want a darker color – especially for these Christmas deviled eggs, then you’ll want to get eggs from locally grown and/or pasture-raised chickens!
What Sun-Dried Tomatoes Should I Use?
This is an important note – they should be dry-packed. Meaning they’ll be packaged and look like other dried fruits. I love the oil-packed sun-dried tomatoes, but the amount of oil (even patted dry) won’t hold up in the same way as a topping, for sure, and the filling will be a little different.
Dry packed sun-dried tomatoes are readily available at grocery stores. Since every store is a little different, look next to canned tomatoes or in the spice section! Or, ask someone who works there! 🙂
Some people have asked about using red bell pepper for the coloring. Because they’re usually packed in oil or water when roasted, that’s harder. The flavor also won’t be as strong and the color won’t be as vibrant. You could try sautéing them, patting it dry, and blending it in that way – I just haven’t tried it.
How to Store Sun Dried Tomatoes
Dry-packed sun dried tomatoes should be stored in a sealed container in the cupboard – a cool dark place.
Oil-packed sun-dried tomatoes are good in the cupboard until opened. Then they need to be stored in the refrigerator and used within a week or two. If you have extra of these, try this sun-dried tomato pizza – so good and pretty easy!
Can I make Christmas Deviled Eggs Ahead of Time?
Man, the last thing I want to do Christmas morning is add something else to my to do list. The whole recipe can be made the day before serving. For a “fresher” look, I’d recommend hard boiling the eggs (I use these pots) and making the filling. Store them separately and assemble before serving – easy!
How to Serve Deviled Eggs
When it’s time to serve your deviled eggs, the platter can make all the difference. There are plates made specifically for deviled eggs with little divots for each egg. I don’t serve deviled eggs enough to use this and I don’t really have a problem with a regular platter but you do you!
Since these eggs themselves have the festive color, a simple plate would be fine. A holiday themed platter is useful for more than just the eggs though.
Ok. Let’s talk about size. The best way to get a deviled egg is, truthfully, is your fingers. With that in mind, it’s good to leave PLENTY of space between each egg on the platter, so someone could get an egg without touching another egg.
For a fun presentation, especially with a solid color plate/platter, sprinkle the green onions or chives over the eggs when they’re on the plate. This will add some natural decor to the plate and the eggs and it will make it all look like a cohesive presentation without any wonky work!
More Egg Recipes
Christmas Deviled Eggs
Ingredients
- 4 large hard boiled eggs
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped dry-packed sun-dried tomatoes
- ½ cup finely chopped fresh spinach
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 2 tablespoons mayonnaise
- Chopped fresh chives for garnish
Instructions
- Heat the olive oil in a small skillet over medium-high. Add the sundried tomatoes and cook for 1 minute, until coated in oil and softened. Add the spinach and cook for 1 minute, until barely wilted. Remove the pan from the heat and stir in the garlic powder, onion, powder, and salt.
- Peel the eggs, rinse them with water, cut them in half, and transfer the yolks to a medium bowl.
- Reserve half of the sun-dried tomatoes and spinach for the topping. Add the rest to the yolks with the mayonnaise. Stir until smooth.
- Place all the egg whites cut-side up on a serving dish. Fill each an equal amount of the blended yolks using either a spoon or a piping bag.
- Top each with the remaining sun-dried tomatoes and spinach. Sprinkle with chives. Serve right away or chill until ready to serve, up to 24 hours.
Notes
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