In my family, the holiday appetizer spread was the main event. We hovered around the kitchen island like it was a fireplace, grabbing bites, gossiping, and absolutely ignoring the fact that a “real dinner” existed somewhere in the future. That’s exactly why I love these red and green Christmas deviled eggs. They look catered, they taste like you went the extra mile, and they are still totally doable in a regular home kitchen.

The trick is simple: you make one classic deviled egg base, then split it into two bowls. One gets rich basil pesto for a naturally green filling. The other gets tangy sun-dried tomatoes for a naturally rosy red (sometimes more reddish-orange, depending on the tomatoes). Arrange them on the same platter and you get instant holiday color with no food dye, and without relying on fussy garnishes to sell the look.

A festive platter of deviled eggs with half filled with bright green pesto yolk filling and half filled with red sun-dried tomato yolk filling, arranged on a white serving tray with holiday greenery in the background

If you want a little extra confidence before you start, I recommend skimming my egg basics: how to boil and peel eggs for deviled eggs. And if you are building a whole spread, my Holiday Recipes guide is where I park all my most useful hosting-friendly ideas. Also, this is a piping-friendly situation, so you can get that clean, party-tray look even if you are making them in between other holiday chaos.

Why it works

Natural color that also brings flavor. Pesto turns the filling a cheerful green while adding basil, garlic, and Parmesan. Sun-dried tomatoes bring a deep rosy hue plus that sweet-tangy punch that wakes up the yolk.
One base, two flavors. You make one smooth yolk mixture, then split it. This keeps the texture consistent and prevents the “one batch is perfect, the other is weird” problem.
Make-ahead friendly. Both fillings hold well when stored properly, so you can focus on the rest of the party instead of last-minute piping.
Easy to balance. Pesto is oily and savory; sun-dried tomatoes are concentrated and acidic. With just a little lemon and mustard, everything tastes bright, not heavy. If you love this kind of tweak-and-taste approach, you will like how to balance deviled egg flavors.

Ingredient notes

Eggs: Use large eggs. Older eggs peel more easily, so if you have eggs that have been in the fridge for a week, this is their moment.
Mayonnaise: Classic mayo gives the smoothest texture. If you are avoiding mayo, you can still make a festive tray using my no mayo deviled eggs approach, then split and flavor the base the same way.
Dijon mustard: Dijon plays nicely with pesto and sun-dried tomatoes. Yellow mustard works too, just slightly sharper.
Pesto: Store-bought is totally fine. Look for a pesto you genuinely like the taste of because it is the main green flavor and the main green color.
Sun-dried tomatoes: Oil-packed sun-dried tomatoes blend most smoothly. If yours are very dry, soak in hot water for 10 minutes, then pat dry before blending.
Lemon juice: This keeps both versions tasting bright. It also helps the red filling taste less “tomato paste-like.”
Salt and black pepper: Pesto can be salty, and sun-dried tomatoes can be salty too. Season at the end after you mix in the flavorings.

Equipment

Medium saucepan with lid (for boiling eggs)
Slotted spoon (optional but helpful)
Mixing bowl
Fine mesh sieve (optional for ultra-smooth filling)
Fork or potato masher
Cutting board and knife
Two small bowls (to split the filling)
Piping bag with a star tip or a zip-top bag with the corner snipped
Serving platter

Pro tips

Split the yolk mixture before you fine-tune thickness. Pesto and tomato both change texture. Pesto can loosen filling because of oil; tomatoes can tighten it depending on how dry they are. Mix flavors first, then adjust with mayo or a tiny splash of pickle juice or lemon.
For the brightest green, keep it cold. Warm filling can look duller. Chill the pesto bowl for 15 to 20 minutes before piping if you have time.
Use a zip-top bag if you do not want piping drama. Spoon filling into the bag, press out air, snip a small corner, and pipe. For more polish, see how to pipe deviled eggs like a caterer.
Make the red filling smooth. Finely chop the sun-dried tomatoes before blending or mashing. Big tomato bits can clog piping tips and make the tops look ragged.
Keep the whites tidy. Pat the egg white halves dry with a paper towel before piping so the filling does not slide around.

Substitutes

No nuts pesto: Use nut-free pesto, or make a quick basil paste with basil, Parmesan, garlic, olive oil, and lemon. The color will still be beautifully green.
Sun-dried tomatoes swap: Roasted red peppers can create a softer red-orange filling and a sweeter flavor. Drain very well before mixing.
Dairy-free: Use a dairy-free pesto and skip Parmesan. Add a little extra lemon and a pinch more salt to keep it punchy.
Mustard: Swap Dijon for whole grain mustard for more texture, or use yellow mustard for a classic deviled egg vibe.
Heat: Add a pinch of crushed red pepper flakes to either filling, or a small spoonful of pickled jalapeño brine for a quiet little kick.

Variations

Caprese holiday eggs: Add a tiny cube of fresh mozzarella and a micro basil leaf on top of the red tomato eggs for a caprese feel.
Pesto plus bacon: Crumble crispy bacon on the green eggs. Salty-crunchy plus herby filling is always a win.
“Wreath” garnish: Pipe the green filling in a ring shape and add a small dot of red filling in the center, like a mini wreath on each egg half.
Extra tangy red: Stir a teaspoon of balsamic vinegar into the sun-dried tomato bowl. It deepens the color and makes the tomato flavor pop.
More garnish inspiration: If you are the kind of host who likes a topping moment, bookmark unique deviled egg garnishes (no paprika required).

Serving ideas

Arrange like a candy cane stripe: Alternate red and green down the platter for a super festive look that reads “Christmas” from across the room.
Pair with crunchy snacks: Put these next to salted nuts, kettle chips, or crostini so guests can bounce between creamy and crunchy.
Add something briny: Cornichons, olives, or quick pickles keep the whole spread from feeling too rich.
Build a chilled tray: These are perfect for a cold-appetizer lineup. My go-to blueprint is how to plan a chilled deviled egg party tray.
Drinks: A crisp sparkling wine, gin and tonic, or a citrusy mocktail plays nicely with basil and tomato. For more ideas, see wine and cocktail pairings for deviled eggs.

Storage

Refrigerate promptly. Keep deviled eggs chilled until serving. If you are hosting, I like to pull the platter out in small batches and refresh it from the fridge.
How long can they sit out? For food safety guidance and timing, read how long can deviled eggs sit out.
Make ahead: You can boil and peel eggs, then store whites and yolks separately. For a full timeline, see how far in advance can you make deviled eggs.
Best texture: These are best within 24 hours once filled. The pesto can darken slightly over time and the tomato filling can weep a little if the tomatoes are very oily.
Transporting: If you are taking these to a party, a deviled egg carrier or a parchment-lined tray inside a lidded container helps prevent smears. My full approach is in how to transport deviled eggs without ruining the presentation.

Mistakes

Overmixing pesto into a too-warm base: Warm yolk filling can look dull and can loosen up fast. Let the eggs cool completely and chill the filling if it starts to look soft.
Using watery pesto: Some jarred pestos are thin. Start with less, then add more. If the filling gets runny, see how to fix runny deviled egg filling.
Leaving big tomato pieces: Chunky tomatoes make lumpy filling and messy piping. Chop very fine or blend.
Oversalting: Pesto and sun-dried tomatoes both bring salt. Taste before you add extra.
Skipping the acid: Without lemon juice, both versions can taste heavy. A little brightness makes the flavors feel intentional and holiday-party friendly.

FAQ

Can I use food coloring instead?

You can, but you truly do not need it here. Pesto and sun-dried tomatoes are doing double duty: they color the filling and make it taste like something special.

Do I have to make two fillings?

Nope. If your crowd loves pesto, make a full batch of green. If you have tomato lovers, go full red. The split version is just extra festive on a platter.

What if I hate pesto?

Try an herby green alternative like chopped basil plus a little spinach blended into the yolk mixture. Keep the amount small and rely on lemon, garlic, and Parmesan for flavor.

My filling is too thick. What should I add?

Add mayonnaise 1 teaspoon at a time. If you want brightness, add lemon juice or a tiny splash of pickle juice. Go slowly so you do not overshoot.

How do I keep deviled eggs from sliding on the platter?

Line the platter with a piece of lettuce, fresh herbs, or a thin layer of paper towel under a decorative napkin. Also pat the egg whites dry before piping so the filling adheres better.

Recipe

Red and Green Christmas Deviled Eggs With Pesto and Sun-Dried Tomatoes

Classic deviled eggs, split into two bowls and flavored naturally: one with basil pesto for a bright green filling, and one with sun-dried tomatoes for a festive red filling.

Prep: 25 minutes
Cook: 12 minutes
Total: 55 minutes
Servings: 24 deviled egg halves

Ingredients

12 large eggs
1/3 cup mayonnaise, plus more as needed
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice, divided
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste
3 tablespoons basil pesto (store-bought or homemade), plus more to taste
3 tablespoons oil-packed sun-dried tomatoes, drained
1 teaspoon sun-dried tomato oil (from the jar), optional
2 tablespoons finely grated Parmesan, optional
Garnish options: finely chopped basil, thinly sliced chives, extra minced sun-dried tomatoes, pine nuts (optional)

Instructions

Hard-boil the eggs. Place eggs in a saucepan and cover with cold water by about 1 inch. Cover, bring to a boil over high heat, then turn off the heat and let the eggs sit covered for 12 minutes.
Cool and peel. Transfer eggs to an ice bath and chill for 10 to 15 minutes. Peel and rinse to remove any shell bits, then pat dry.
Halve and separate. Slice eggs in half lengthwise. Gently pop yolks into a mixing bowl and set whites on a platter or tray.
Make the base filling. Mash yolks with a fork until fine. Add mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, and pepper. Mash or stir until smooth.
Split the filling. Divide the yolk mixture evenly between two small bowls.
Make the green pesto filling. Stir pesto into one bowl. If using, stir in 1 tablespoon Parmesan. Taste, then adjust with a pinch of salt, pepper, more pesto, or a small spoonful of mayonnaise if you want it creamier.
Make the red sun-dried tomato filling. Finely chop the sun-dried tomatoes, then mash them into the second bowl until well incorporated. Stir in the remaining 1 teaspoon lemon juice. If you want a richer tomato flavor and slightly smoother piping, stir in 1 teaspoon sun-dried tomato oil. Taste and adjust with salt, pepper, or a touch more mayo if needed.
Pipe or spoon into whites. Transfer each filling to its own piping bag or zip-top bag. Pipe the green and red fillings into the egg white halves, alternating colors on the platter.
Garnish and chill. Garnish as you like, then refrigerate uncovered for 15 minutes to help the tops set. Serve chilled.

Notes

Texture control: Pesto can loosen filling and sun-dried tomatoes can thicken it. Adjust each bowl separately with mayonnaise 1 teaspoon at a time.
Smoother red filling: For very smooth piping, pulse the sun-dried tomatoes with 1 tablespoon of the yolk base in a mini food processor, then stir back in.
Make-ahead: Boil, peel, and halve eggs up to 2 days ahead. Store whites and yolk mixture separately in airtight containers in the refrigerator, then flavor, pipe, and garnish the day you serve.