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, for decoration; pomegranate seeds, for decoration

Jump to Recipe· 4.7 from 92 reviews

If you’re on the lookout for a festive twist on a classic appetizer, you absolutely have to try this Christmas Deviled Eggs with Pomegranate Recipe. Not only are these deviled eggs creamy and flavorful, but the burst of ruby-red pomegranate seeds and fresh parsley make them look like little holiday gems. Trust me, these have become a go-to festive favorite in my kitchen because they’re easy, elegant, and always get tons of compliments!

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Why You’ll Love This Recipe

Festive Presentation: The bright red pomegranate seeds on creamy deviled eggs instantly make any holiday table pop.
Effortless Prep: Using your Instant Pot takes the guesswork out of boiling eggs perfectly every time.
Flavorful Mix: A dash of dill pickle, Dijon mustard, and red onion adds a tangy depth you don’t get with plain deviled eggs.
Make-Ahead Friendly: You can prep these in advance so they’re ready to impress when guests arrive.

A white plate holds eight deviled egg halves arranged in a loose circle, each made of a smooth white egg white base filled with a pale yellow creamy filling that has a slightly swirled texture. On top of each filling, there are a few bright red pomegranate seeds and a small green parsley leaf, adding color contrast. The plate is set on a white marbled surface with a hint of natural light that makes the dish look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7 - Christmas Deviled Eggs with Pomegranate, festive deviled eggs, holiday appetizer recipes, pomegranate appetizer ideas, easy holiday party snacks

Ingredients You’ll Need

The ingredients in this Christmas Deviled Eggs with Pomegranate Recipe are simple, fresh, and perfectly balanced. Each one brings something special to your plate—from creamy mayo to zesty mustard and that jewel-like pop of pomegranate.

Flat lay of six whole uncracked brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white bowl of vibrant minced dill pickles, a small white bowl of finely diced purple-red onion, a small white bowl with a heap of golden yellow dijon mustard, a small white bowl containing bright red pomegranate seeds, a small white bowl of deep red paprika powder, a small white bowl of coarse black pepper, a small white bowl of white salt crystals, and a few fresh green parsley sprigs arranged symmetrically, all 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 - Christmas Deviled Eggs with Pomegranate, festive deviled eggs, holiday appetizer recipes, pomegranate appetizer ideas, easy holiday party snacks

Large eggs: The star of the show—great eggs make creamy yolks and firm whites for perfect deviled eggs.
Water: Just enough for steaming the eggs gently in your Instant Pot.
Mayonnaise: Adds creaminess and smooth texture to the filling; use your favorite brand or homemade.
Dijon mustard: Provides a subtle tang and a hint of spice that wakes up the flavor.
Dill pickle (minced): This surprise ingredient gives a gentle crunch and bright acidity.
Red onion (diced): Adds a bit of sharpness and texture without overpowering.
Ground black pepper: For warmth and subtle heat.
Salt: To enhance all the flavors.
Paprika: A classic deviled egg dusting with mild smoky notes.
Parsley: Fresh and herbaceous, it balances and beautifies the finished dish.
Pomegranate seeds: The real magic—these ruby red jewels add a sweet-tart crunch and the perfect festive look.

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.

Variations

One of the things I love about this Christmas Deviled Eggs with Pomegranate Recipe is how you can tweak it to fit your style or dietary needs without losing that special holiday feel.

Spicy Kick: I sometimes add a little cayenne pepper or a dash of hot sauce to the filling to give it a surprising pop that my spice-loving family adores.
Herb Swap: Instead of parsley, using fresh dill or chives can change up the flavor in a delightful way depending on what you have on hand.
Mayo Alternatives: For a lighter version, try Greek yogurt instead of mayo—it transforms the texture just enough without sacrificing creaminess.
Make It Vegan: You can swap traditional eggs with firm tofu deviled “eggs” and use vegan mayo to recreate this festive snack for plant-based friends.

How to Make Christmas Deviled Eggs with Pomegranate Recipe

Step 1: Perfectly Steam Your Eggs in the Instant Pot

Start by placing a steamer basket inside your Instant Pot and adding the eggs. Cover them with about a cup of water. Lock the lid and set the pressure cooker to HIGH for 5 minutes. What I discovered (after a few attempts) is that letting the pressure release naturally is key to eggs that don’t crack or get rubbery. When the cook time is complete, carefully pluck the eggs out with tongs and plunge them right into an ice bath. This stops the cooking and makes peeling a breeze.

Step 2: Prepare the Yolks and Mix Your Filling

Once your eggs are cool, slice each one in half lengthwise. Gently scoop the yolks into a small bowl and set the whites aside on a serving plate. Mash the yolks with a fork until they look like little coarse pebbles—you want a bit of texture but no big chunks. Then, add mayonnaise a spoonful at a time while stirring until the mixture is creamy and lump-free. I love when the texture is just right—it makes filling the whites so much easier and prettier.

Step 3: Add the Flavor Boosters

Now stir in the Dijon mustard, minced dill pickles, diced red onion, pepper, salt, and paprika. This combo gives you that zesty, tangy flavor that makes these deviled eggs seriously crave-worthy. You’ll find that the pickle adds a bit of crunch and brightness that perfectly complements the creamy yolk.

Step 4: Fill and Garnish Your Deviled Eggs

Use a spoon or a piping bag to fill each egg white half with the yolk mixture. I like to make them look a little fancy by piping the filling for neat swirls. Then, top each deviled egg with a sprig of parsley and 2-3 luscious pomegranate seeds. The pomegranate isn’t just pretty—it adds a juicy burst of flavor that takes this appetizer over the top.

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Pro Tips for Making Christmas Deviled Eggs with Pomegranate Recipe

Instant Pot Magic: Using your Instant Pot ensures perfectly cooked eggs every time, which is especially helpful when making deviled eggs in bulk.
Creamy Consistency: Add mayonnaise slowly and mash well. A lumpy filling can be frustrating to pipe or spoon neatly.
Pomegranate Prep: Remove the pomegranate seeds carefully and dry them on paper towels to prevent excess moisture on your eggs.
Chill Before Serving: Refrigerate your deviled eggs for at least 30 minutes before serving—it lets the flavors meld and makes the filling firmer for easier eating.

How to Serve Christmas Deviled Eggs with Pomegranate Recipe

Christmas Deviled Eggs with Pomegranate Recipe - Serving

Garnishes

I usually stick to fresh parsley and those bright pomegranate seeds because they scream holiday to me—the green and red combo is irresistible. Sometimes, I also sprinkle a little extra paprika on top for color and a hint of smoky flavor. A tiny herb leaf here and there adds a fresh contrast that keeps the richness of the eggs balanced.

Side Dishes

This recipe pairs wonderfully with a crisp green salad, tangy cranberry sauce, or even a platter of assorted cheeses and charcuterie for a festive spread. I love serving these deviled eggs alongside warm, crusty bread or spicy roasted nuts when the party starts rolling.

Creative Ways to Present

For a special occasion, I like to arrange the eggs on a tiered serving tray or a festive platter lined with greenery like pine or holly sprigs. You could even place them inside small edible nests made of thin cucumber slices or endive leaves to turn up the wow factor. Just make sure the pomegranate jewels stay visible—they’re the star attraction!

Make Ahead and Storage

Storing Leftovers

I store leftover deviled eggs in an airtight container in the fridge and cover them with plastic wrap to keep the filling moist. They stay fresh for about 2 days, but I recommend eating them sooner since pomegranate seeds can release moisture and soften the eggs over time.

Freezing

Honestly, I don’t recommend freezing deviled eggs because the texture of the egg whites and filling changes after thawing. The delicate pomegranate seeds also lose their crunch and freshness. It’s best to enjoy them fresh or make them a day or two ahead.

Reheating

Since deviled eggs are best served cold or at room temperature, reheating isn’t really necessary. If you pull them out of the fridge earlier and let them sit for 10-15 minutes, they’ll be perfect to eat. Reheating in the microwave tends to ruin the texture and warms the pomegranate seeds, which isn’t as tasty.

FAQs

Can I make Christmas Deviled Eggs with Pomegranate Recipe without an Instant Pot?

Absolutely! You can boil the eggs on the stove by placing them in a pot of cold water, bringing it to a boil, then removing from heat and covering. Let the eggs sit for 12 minutes before immediately transferring them to an ice bath. Though the Instant Pot saves time and effort, the traditional method works just fine.
What if I don’t have pomegranate seeds?

If you can’t find fresh pomegranate seeds, dried cranberries or finely diced red bell pepper can add color and a touch of sweetness or crunch. But honestly, fresh pomegranate seeds elevate the dish in a unique way that’s worth hunting them down for the holidays.
Can I prepare the filling in advance?

Yes, you can prepare the yolk filling a day ahead and keep it covered in the refrigerator. Just mix it well before filling the egg whites. It saves time on party day and helps flavors meld for a tastier bite.
How many deviled eggs does this recipe make?

This recipe uses 6 large eggs, so you’ll get 12 deviled egg halves—perfect for a small group or as part of a party spread. If you’re expecting more guests, just double or triple the ingredients accordingly.

Final Thoughts

I absolutely love how this Christmas Deviled Eggs with Pomegranate Recipe turns simple holiday appetizers into eye-catching, tasty bites that everyone raves about. When I first tried adding pomegranate seeds, I wasn’t sure if the flavor would mesh well, but now it’s become a tradition that my family looks forward to every year. If you want something that feels festive, fresh, and just the right amount of fancy without being fussy, this recipe is for you. Give it a try—you’ll be so glad you did!