Holiday Deviled Eggs
The Best Holiday Deviled Eggs!
When it comes to holiday gatherings, it's the little bites that often steal the show. Enter: Holiday Deviled Eggs - a timeless favorite with a festive twist that you can tweak for ANY holiday!
Not only are these creamy, flavor-packed treats a hit with guests, but they're also a breeze to make, leaving you strees-free and ready to celebrate. Whether you're hosting a Thanksgiving or Friendsgiving feat, a Halloween, Valentine's Day or Christmas party, or a New Year's Eve bash, this recipe ensures your holiday deviled eggs are the star of the appetizer table.
The best part of this recipe is that you can tailor it to your liking and dream up various ways to elevate your deviled eggs. A few of my favorite additions include; caviar, smoked salmon, wasabi peas, ikura (fish roe), bacon and shrimp. The options really are endless!
Let's get cracking (pun intended!).
Ingredients for Holiday Deviled Eggs
Here's what you'll need to whip up theses delicious bites!
A dozen large eggs (preferably older eggs, fresh ones are harder to peel) - hard-boiled and peeled
1/4 cup of mayonnaise (preferably Kewpie, available at Asian grocery stores) - adjust for creaminess
1 tsp Dijon mustard or wasabi for an Asian kick)
Optional: a splash of soy sauce if you are going the Asian route
Kosher salt and pepper to taste
Garnishes
Japanese style: green onions, togarashi and/or furikake mix, a wasabi pea, fresh red ginger (shoga), toasted sesame seeds
Fancy style: caviar, bacon, smoked salmon, fish roe (ikura), edible flowers
Classic style: paprika or smoked paprika
Instructions for Holiday Deviled Eggs
Boil eggs by putting 12 eggs in a pot covered with water.
Bring the water and eggs to a boil. Once boiling, remove the pot from the heat. Put a towel on top of the pot, then the lid and let them sit for 15 minutes.
Tip: Older eggs are easy to peel and fresh eggs are morer difficult to peel. Carefully drain the eggs and add them to a bowl of ice water. Rinse and peel the eggs after 15 minutes.
Cut the eggs lengthwise and carefully spoon out the egg yolks out of the egg whites into a bowl.
Mix 1/3 to 1/4 cup of Kewpie mayo with the eggs. Use a fork to mash them up into a smooth mixture.
Depending on the style, add in mustard, or if you are going the Asian route, wasabi.
Add in the spices. Salt, pepper, and garlic powder are a great place to start. Adjust the seasoning to your liking.
Add the egg yolk mixture back into the egg whites using a piping bag, regular spoon or a plastic bag with the tip cut.
For more holiday deviled egg inspiration, check out this book that's all about eggs and one of my favorite deviled egg cookbooks.
Holiday Deviled Eggs are always a hit at potluck parties! They pair great with spam musubis, check out my spam musubi recipe here.
Holiday Deviled Eggs with a Japanese Twist (Kewpie mayo, wasabi, togarashi, nori and green onion toppings!)
Add some salmon roe for an umami finish to your Holiday Deviled Eggs!
Holiday Deviled Eggs with Smoked Salmon and Salmon Roe (Ikura)
Tips for Holiday Deviled Eggs:
Use older eggs. Older eggs are easier to peel, purchase them about a week before you plan to make these.
To elevate your deviled eggs, purchase a cheap piping bag or use a plastic baggie. If you use a plastic bag, cut off the tip with kitchen scissors.
Experiment and have fun! Let your creativity take over when adding toppings and flavors for your deviled eggs.