Christmas Stuffed (Deviled) Eggs Recipe

The Holidays are all about cooking, eating, drinking and laughter with your family and friends. This year I am definitely bringing out all of the stress-free, delicious and fancy appetizers that will make your guests say wow! Stuffed (deviled) eggs are an easy and delicious starter or appetizer for any holiday gathering. It will make your celebration cheerful with just a few ingredients. Growing up, mom used to make these stuffed eggs and they were such a treat! A true Guyanese stuffed egg recipe is very simple and the key ingredients are BUTTER and a pinch of pepper for a kick!  If you love eggs then you will surely love this stuffed egg recipe. It is creamy, flavorful and oh so addictive! They never last when served in my household. I love everything about this recipe from the wonderful Christmas garnishments that looks beautiful on any platter to its savory taste.

If you follow me on Instragram you would have seen these beauties for thanksgiving. I had my brother over for dinner, who loves food as much as I do and according to him, “these stuffed eggs are propa”, which is a slang used in Guyana for they are pretty amazing. He ate so many that I lost count. The great thing about this recipe is it’s not very spicy so the kids can enjoy it as well.

Helpful Tips for Stuffed (Devil) Eggs

  1. Do not over boil the eggs. Overcooked eggshave a green coating on their yolk and trust me that will not be appealing to your guest.
  2. Use any white sharp cheddar cheese. I had some from back so I decided to utilize that.
  3. There are endless ways to decorate your stuffed (devil) eggs, so be as creative as you would like.
  4. The butter has to be at room temperature as it’s easier to incorporate ingredients.
  5. For the mustard, it’s all on preference; add ¼ tsp then mix, taste and adjust. I tend to use ¼ tsp as I don’t like too much of a ‘mustardy’ taste to my stuffed eggs.
  6. Use a decorative kit to make it a fun experience.


  • 6 Eggs
  • 1 tbsp. butter
  • 2.5 tbsp. Mayonnaise
  • ¼-1/2 tsp mustard
  • 1 tsp grated cheddar cheese
  • A pinch of finely chopped hot pepper (no seeds)
  • Garnishments: Bell Pepper, Parsley


  1. Boil eggs for 12 minutes for a hard boil. Remove from heat then sink into a bowl of iced water to cool. After 30 minutes, peel eggs then slice into halves. Remove yolk using a spoon then transfer to a small bowl.
  2. Using a fork mash egg yolk then add butter, mayo, mustard and cheese. Mix well
  3. Using a decorative tip with a bag, place yolk mixture into empty egg whites by squeezing it through the tip
  4. Garnish with bell pepper and parsley
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