Name: Christmas Deviled Eggs with Pomegranate Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup water; 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp dill pickle, minced; 1 tbsp red onion, diced; 1/4 tsp pepper; 1/4 tsp salt; 1/4 tsp paprika; parsley stems; pomegranate seeds

There’s something about the bright pop of red from juicy pomegranate seeds paired with creamy, tangy filling that makes the Christmas Deviled Eggs with Pomegranate Recipe an absolute showstopper during the holidays. It’s a fresh twist that takes classic deviled eggs to festive perfection—and trust me, your guests will be asking for the recipe!

This image shows a white round plate on a white marbled surface, holding ten deviled egg halves. Each egg half has three layers: the white egg white base, a yellow creamy filling piped in a swirl with a smooth texture, topped with a small green flat parsley leaf and three shiny red pomegranate seeds placed beside the parsley. The eggs are arranged scattered but balanced across the plate. The photo was taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Deviled Eggs with Pomegranate Recipe
Top Tip
How to Serve Christmas Deviled Eggs with Pomegranate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Deviled Eggs with Pomegranate Recipe

Why You'll Love This Recipe

I remember the first time I made this Christmas Deviled Eggs with Pomegranate Recipe—it immediately became a holiday staple because it combines classic comfort with a festive flair. The juicy little pomegranate seeds aren’t just for looks; they add a burst of sweet-tart freshness that balances the creamy egg filling beautifully.

Festive flavor boost: The pomegranate seeds bring a bright, jewel-like crunch that lifts the whole dish.
Simple yet elegant: This recipe uses everyday ingredients but turns them into something special enough for holiday guests.
Quick to put together: You don’t need hours in the kitchen—pressure cooking the eggs speeds things up.
Perfect make-ahead dish: Prep it a day ahead and just add the garnishes when you’re ready to serve.

A white plate holds eight halved boiled eggs arranged in two rows, each with smooth white egg whites as the base. On top of each half is a creamy, pale yellow filling that is swirled with light ridges and small specks of seasoning. Each egg half is decorated with a few bright red pomegranate seeds and a small green parsley leaf, placed on one side of the filling. The plate sits on a round wooden board, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays an important role—from the creamy mayonnaise to the zesty Dijon mustard, and the burst of texture from dill pickles and onions. Together, they create a deviled egg filling that’s balanced, flavorful, and perfect for holiday parties.

Flat lay of six large whole brown eggs with clean shells, a small white bowl of creamy mayonnaise, a small white bowl of bright yellow Dijon mustard, a small white bowl filled with finely minced green dill pickles, a small white bowl holding diced vibrant purple-red onion, a small white bowl with ground black pepper, a small white bowl of fine white salt, a small white bowl of deep red paprika powder, a few fresh green parsley sprigs, and scattered bright red pomegranate seeds artfully arranged on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Using fresh, large eggs ensures a rich yolk and perfect creamy filling once cooked right.
Mayonnaise: Adds smoothness and richness that coats the yolks luxuriously.
Dijon mustard: Gives a subtle tang and depth that brightens the filling.
Dill pickles: These bring a crunch and vinegary contrast to the creaminess—don’t skip them!
Red onion: Finely diced for a mild sharpness and texture without overpowering.
Salt and pepper: Essential seasoning that balances the flavors perfectly.
Paprika: Adds a subtle smokiness and gorgeous color sprinkle.
Parsley: Fresh garnish for a herbal touch and color contrast.
Pomegranate seeds: The star of the recipe, they give each bite a festive pop of tangy sweetness and jewel-like beauty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this recipe depending on the mood and crowd. You can easily make it milder or bump up the tang by playing with the mustard and pickles. And don’t be afraid to add a bit of heat with a pinch of cayenne if you want to spice things up!

Variation: Sometimes I swap dill pickles for sweet bread-and-butter pickles for a gentler sweet-tangy flavor that kids really enjoy.
Dietary swap: Use vegan mayonnaise to keep it dairy-free but still creamy.
Holiday twist: Try sprinkling finely chopped fresh rosemary or thyme alongside the parsley for more seasonal herbal notes.

Step-by-Step: How I Make Christmas Deviled Eggs with Pomegranate Recipe

Step 1: Perfectly Cook the Eggs

I use my Instant Pot for the easiest, foolproof hard-boiled eggs. Place a steamer basket inside and add the eggs along with a cup of water. Lock the lid and set it to pressure cook on HIGH for 5 minutes. When the cooking’s done, let the pressure release naturally—this helps prevent cracking. Then, immediately slide the eggs into an ice bath; this stops the cooking and makes peeling a breeze.

Step 2: Prep Your Filling

After peeling, slice the eggs in half and scoop out the yolks into a bowl. Mash them with a fork to coarse pebbles and slowly stir in the mayonnaise one spoonful at a time until you get a silky, lump-free texture. Then, mix in the Dijon mustard, minced dill pickles, diced red onion, salt, pepper, and paprika. This combo makes each bite flavorful, creamy, and a little tangy.

Step 3: Assemble and Garnish

Fill the egg white halves with the yolk mixture—either spoon it in or use a piping bag for a fancy finish. Top each deviled egg with a small sprig of fresh parsley and 2-3 pomegranate seeds. Those bright red seeds not only scream holiday spirit but offer a perfect pop of sweetness and color contrast. Serve them right away or keep them chilled until guests arrive.

Top Tip

Through trial and error, I’ve nailed down a few tricks that make my Christmas Deviled Eggs with Pomegranate Recipe absolutely foolproof—and more delicious every time.

Instant Pot magic: Pressure cooking your eggs ensures perfectly cooked yolks every time without gray rings or rubbery whites.
Chill before peeling: The ice bath cools the eggs quickly and helps the shells slip off easily—don’t skip this step!
Yolk texture: Mash the yolks enough to avoid lumps but don’t overwork them, or they get pasty.
Pomegranate timing: Add seeds right before serving so they stay juicy and don’t get soggy.

How to Serve Christmas Deviled Eggs with Pomegranate Recipe

Christmas deviled eggs - Serving Suggestion

Garnishes

I always go classic with parsley for its fresh herbal hint, but you can get creative! Have some fresh dill or microgreens on hand? Those work wonders too. And of course, those glistening pomegranate seeds aren’t just garnish—they’re part of the experience.

Side Dishes

These deviled eggs pair beautifully with a crisp green salad or a festive charcuterie board stacked with cheeses, nuts, and seasonal fruits. At holiday parties, I like them alongside roasted veggies or cranberry chutney to round out the flavors.

Creative Ways to Present

For my holiday buffet, I arrange the eggs on a pristine white platter sprinkled with fresh rosemary sprigs and scatter extra pomegranate seeds around for that festive sparkle. Sometimes I use edible gold flakes for a little extra sparkle—because why not celebrate in style?

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 2 days. If you plan to store them before serving, it's best to keep the egg whites and filling separate and assemble just before guests arrive—especially to keep those beautiful pomegranate seeds fresh and crunchy.

Freezing

I don’t recommend freezing deviled eggs with pomegranate seeds since the texture of both eggs and seeds changes on thawing. Your best bet is to prepare fresh, but you can pre-make the filling a day in advance and freeze that to save time.

Reheating

Since deviled eggs are best served chilled, there’s no need to reheat. Just bring them out of the fridge about 10 minutes before serving to take the chill off, so all the flavors really shine.

Frequently Asked Questions:

Can I make Christmas Deviled Eggs with Pomegranate Recipe ahead of time?

Absolutely! You can prepare the egg filling and whites separately up to a day in advance and assemble just before serving to keep everything fresh, especially the pomegranate seeds.

What if I don’t have an Instant Pot?

No Instant Pot? No problem! You can hard boil your eggs the traditional way on the stovetop for about 10-12 minutes, then cool them in an ice bath before peeling.

Can I replace the pomegranate seeds with something else?

If pomegranate seeds aren’t your thing, try red grape halves, dried cranberries, or even a small cherry tomato for a similar burst of color and sweetness, though the flavor will differ.

How do I peel eggs easily?

The secret is the ice bath after cooking—the cold water contracts the egg inside the shell, loosening it. Also, gently crack all over and peel under running water if needed.

Final Thoughts

Making the Christmas Deviled Eggs with Pomegranate Recipe has always felt like a small holiday tradition for me—its perfect balance of creamy, tangy, and fresh is something I look forward to sharing with family and friends. Give it a try this season, and I promise you’ll see why it’s my go-to festive appetizer that keeps everyone coming back for more.