The holiday season is here. The house smells like pine trees and cookies. Your favorite festive playlist is on repeat. Everything feels magical until you remember you need to bring a dish to the upcoming party.
What do you make? It needs to be simple, tasty, and of course, look festive. I have just the thing for you. These deviled egg wreaths are the best Christmas party appetizers. They are a classic snack with a beautiful holiday twist.
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Why You’ll Love This Recipe
First, they look amazing. Arranged in a circle with fresh rosemary, they really look like a tiny, edible wreath. The little red bell pepper pieces look just like holly berries. It’s a showstopper.
Second, everyone loves deviled eggs. They are familiar and comforting. This recipe adds fresh herbs like rosemary and thyme, which gives them a wonderful holiday flavor. It feels special without being complicated.
Finally, they are so easy to prepare. You do not need any fancy equipment. These are some of the simplest Christmas Appetizers Finger Foods you can make. They are great for beginners and seasoned cooks alike.
Ingredients
The ingredient list for these Christmas Eve appetizers is simple and fresh. Here is what you will need to grab from the store.
For the Deviled Eggs
- 12 large eggs
- ½ white onion, diced very small
- ½ Cup mayonnaise
- 2 Tablespoons Dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon garlic, minced
- 2 Teaspoons fresh rosemary, chopped
- 1 Teaspoon fresh thyme leaves
- 1 Teaspoon salt
- ½ Teaspoon black pepper
To Garnish
- Fresh rosemary leaves
- 1 red bell pepper, finely diced
These simple additions are what turn regular deviled eggs into festive Xmas appetizers. The fresh herbs are key.
Step By Step Instructions
Let’s walk through how to make these wonderful finger foods for Christmas party gatherings. I promise it is very straightforward.
Step 1: Hard Boil The Eggs
Place your eggs in a saucepan. Add cold water until it just covers the tops of the eggs. Bring the water to a rolling boil over high heat. Once it is boiling, set a timer for 10 minutes.
When the timer goes off, immediately move the eggs into a bowl of ice water. This stops the cooking and makes them easier to peel. Let them cool completely before you try to peel them.
Step 2: Prepare The Egg Yolks
Once the eggs are cool, peel them carefully. Slice each egg in half lengthwise. Gently scoop out the yolks and place them into a medium sized bowl. Arrange the empty egg white halves on a platter.
Step 3: Mix The Filling
To the bowl with the egg yolks, add all the remaining ingredients. This includes the mayonnaise, Dijon mustard, lemon juice, garlic, fresh herbs, salt, and pepper.
Mix everything together until it is smooth and creamy. You can use a hand mixer for a very silky texture. If you do not have one, mashing thoroughly with a fork works just fine too.
Step 4: Fill The Egg Whites
Spoon your creamy yolk mixture into a piping bag with a wide tip. A large star tip gives a beautiful look. No piping bag? No problem. A simple ziplock bag works great. Just fill the bag and snip off one corner.
Carefully pipe the filling into each of the egg white halves. Be generous with the filling. You want them to look full and delicious. This is a key step for great Christmas party appetizers.
Step 5: Assemble The Wreath
Now for the fun part. Arrange the filled eggs on your serving platter in a large circle. This will form the base of your wreath. Let them touch so it looks nice and full.
Tuck small sprigs of fresh rosemary or thyme in between the eggs. This adds texture and really brings the wreath idea to life. It also adds a wonderful aroma. These are such pretty Christmas appetizers finger foods.
Step 6: Garnish And Serve
Finally, decorate your wreath. Sprinkle the finely diced red bell pepper over the eggs. They will look like little red berries scattered on the wreath. Add a few more rosemary leaves for extra color.
And that is it. Your beautiful and tasty holiday appetizer is ready to serve. Stand back and admire your work before everyone digs in.
How To Store Leftovers
If you have any leftovers, which is unlikely, storing them is easy. Arrange the deviled eggs in a single layer in an airtight container. They will stay fresh in the refrigerator for up to two days.
The filling can be stored separately from the egg whites for up to three days. This is a great tip if you want to make components ahead of time. Just pipe and assemble right before serving.
Tips
Here are a few extra pointers to make your Christmas party appetizers a huge success.
- Use cold eggs to peel. The quick cooling in ice water really does help the shells come off cleanly. This gives you nice, smooth egg white halves for your base.
- Mash until silky. A smooth yolk filling gives the neatest results when piping. Nobody wants a lumpy deviled egg. Take the extra minute to get it right.
- Dry the whites. After slicing your eggs, pat the cut surfaces of the whites with a paper towel. This helps the filling grip better and not slide around.
- Chop everything very small. Finely diced onion and herbs will pass through a piping tip without clogging it. This is important for a stress free process.
- Pipe with a wide tip. A larger opening makes for quick and tidy swirls. It gives your deviled eggs a professional and appealing look.
Conclusion
These deviled egg wreaths are more than just a recipe. They are a way to bring a little extra joy and creativity to your holiday table. They prove that delicious Christmas party appetizers do not have to be complicated.
This is one of those fantastic finger foods for Christmas party events that guests will talk about. So go ahead, give this recipe a try. I know it will become a new holiday tradition for you and your family.
FAQ
Can I Make These Ahead Of Time?
Yes, you can. You can boil and peel the eggs a day or two in advance. You can also mix the filling and store it in an airtight container in the fridge. For best results, pipe the filling and assemble the wreath just before serving.
What If I Don’t Have A Piping Bag?
A sturdy plastic food storage bag, like a Ziploc bag, is a great substitute. Just fill the bag with the yolk mixture, push it down to one corner, and snip a small piece off the tip. It works very well for these Xmas appetizers.
Are These Deviled Eggs Gluten Free?
They certainly are. All of the ingredients used in this recipe are naturally gluten free. Just be sure to double check the labels on your mayonnaise and Dijon mustard to be certain, as brands can vary.
Any Fun Variations I Can Try?
Of course. You can add a little sprinkle of smoked paprika for color and flavor. Crumbled bacon bits or finely chopped chives are also delicious additions to the yolk filling. Feel free to get creative with your Christmas Eve appetizers.
Deviled Egg Wreaths
A classic snack with a beautiful holiday twist, these deviled egg wreaths are simple, tasty, and look festive for any Christmas party.
Requirements
Ingredients
Instructions
- Place your eggs in a saucepan. Add cold water until it just covers the tops of the eggs. Bring the water to a rolling boil over high heat. Once it is boiling, set a timer for 10 minutes. When the timer goes off, immediately move the eggs into a bowl of ice water. This stops the cooking and makes them easier to peel. Let them cool completely before you try to peel them.
- Once the eggs are cool, peel them carefully. Slice each egg in half lengthwise. Gently scoop out the yolks and place them into a medium sized bowl. Arrange the empty egg white halves on a platter.
- To the bowl with the egg yolks, add all the remaining ingredients. This includes the mayonnaise, Dijon mustard, lemon juice, garlic, fresh herbs, salt, and pepper.
- Mix everything together until it is smooth and creamy. You can use a hand mixer for a very silky texture. If you do not have one, mashing thoroughly with a fork works just fine too.
- Spoon your creamy yolk mixture into a piping bag with a wide tip. A large star tip gives a beautiful look. No piping bag? No problem. A simple ziplock bag works great. Just fill the bag and snip off one corner. Carefully pipe the filling into each of the egg white halves. Be generous with the filling. You want them to look full and delicious.
- Arrange the filled eggs on your serving platter in a large circle. This will form the base of your wreath. Let them touch so it looks nice and full. Tuck small sprigs of fresh rosemary or thyme in between the eggs. This adds texture and really brings the wreath idea to life.
- Decorate your wreath. Sprinkle the finely diced red bell pepper over the eggs. They will look like little red berries scattered on the wreath. Add a few more rosemary leaves for extra color. Serve.
Notes
If you have any leftovers, storing them is easy. Arrange the deviled eggs in a single layer in an airtight container. They will stay fresh in the refrigerator for up to two days.
The filling can be stored separately from the egg whites for up to three days. This is a great tip if you want to make components ahead of time. Just pipe and assemble right before serving.
Use cold eggs to peel. The quick cooling in ice water really does help the shells come off cleanly. This gives you nice, smooth egg white halves for your base.
Mash until silky. A smooth yolk filling gives the neatest results when piping. Nobody wants a lumpy deviled egg. Take the extra minute to get it right.
Dry the whites. After slicing your eggs, pat the cut surfaces of the whites with a paper towel. This helps the filling grip better and not slide around.
Chop everything very small. Finely diced onion and herbs will pass through a piping tip without clogging it. This is important for a stress free process.
Pipe with a wide tip. A larger opening makes for quick and tidy swirls. It gives your deviled eggs a professional and appealing look.
Nutrition
Calories
Sugar
Fat
Carbs
