Christmas Deviled Eggs with Kipster Eggs

Bring a festive twist to your holiday table with these Christmas deviled eggs, made with using sustainably sourced Kipster eggs. Not only are these eggs filled with fresh herbs for a vibrant green color, but they are thoughtfully produced with better animal welfare and minimal environmental impacts in mind. Something you can feel good about eating. Perfect for Christmas breakfast, lunch, or as a snack, these deviled eggs are sure to impress.

Recipe Overview

• Prep Time: 20 minutes
• Total Time: 40 minutes
• Servings: 24 deviled eggs
• Course: Appetizer
• Cuisine: Holiday, American
• Keyword: Christmas, Deviled Eggs
• Calories: 136 kcal (per serving)

Ingredients

• 1 dozen Kipster eggs
• 1/3 cup mayonnaise
• 1 teaspoon mustard
• 3 tablespoons dill pickle relish
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 drop green food coloring (optional)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup red bell pepper, diced (for garnish)

Instructions

1. Cook the Kipster eggs

Bring 2 inches of water to a boil in a large pot. Carefully place the Kipster eggs in the pot and cook for 12 minutes. Once done, use a slotted spoon to transfer the eggs to a bowl of ice water to cool for about 2 minutes.

Gently tap the tops and bottoms of the eggs on the counter to crack them, then return the eggs to the ice water for another 10 minutes. Peel the eggs once they’ve fully cooled.

2. Prepare the filling

Slice the eggs lengthwise and scoop out the yolks. In a food processor, combine the egg yolks, mayonnaise, mustard, pickle relish, parsley, dill, food coloring (optional), salt, and black pepper. Process the mixture until smooth, ensuring the herbs are well incorporated.

Transfer the filling to a piping bag or a zip-top plastic bag. Snip a 1/2-inch opening in one corner of the bag to pipe the filling.

3. Assemble the Christmas deviled eggs

Pipe the filling into the empty egg-white halves, filling each one and drawing a triangle with the tip to resemble a Christmas tree. Repeat this for all the egg halves. To make it more colorful, you can add some yolk mix in the beginning, but that’s just if you like to see two colors.

Garnish with diced red bell pepper to resemble Christmas tree ornaments and sprinkle with additional fresh dill for extra color.

4. Serving and storing

Serve these festive deviled eggs immediately or store them in an airtight container in the refrigerator for up to 24 hours.

Tips:

Make-Ahead Option: Boil and peel the Kipster eggs ahead of time and refrigerate them for up to three days before assembling the deviled eggs.

Add a Vinegar Punch: Deviled eggs benefit from a hint of acidity. The mustard and pickle relish in this recipe provide that tang, but you can also substitute with pickle juice or add a splash of vinegar for extra flavor.

Serving Suggestion: Plan to serve 2 to 3 deviled eggs per guest. A dozen eggs will yield 24 deviled eggs, which is ideal for 8 to 12 people.

By using Kipster eggs, you’re making a choice that’s better for the environment and the animals.