Print

Christmas Tree Deviled Eggs

Festive Christmas Tree Deviled Eggs with red pepper ornaments

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Making these ahead of time is a lifesaver for a busy holiday host. Simply prepare the filling and egg white trees the day before, then assemble your Christmas Tree Deviled Eggs just before your guests arrive. I can still remember the first time I brought a platter of these to my family Christmas Eve gathering. My aunt, who usually bypasses the appetizer table, stopped dead in her tracks. Who knew that a humble deviled egg could cause such a delightful stir? That is the magic of these Christmas Tree Deviled Eggs. They take a beloved classic and wrap it in pure holiday joy, making them one of the most fun and festive Christmas recipes appetizers you can possibly make.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar or fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • A pinch of paprika (smoked or sweet)
  • 1/2 of a ripe avocado, mashed until perfectly smooth (for natural green color)
  • OR 2-3 drops of green gel food coloring (for simple option)
  • 1 small red bell pepper, finely diced
  • 1 small yellow bell pepper (or a small piece of carrot), for the star toppers
  • Fresh parsley or dill, finely chopped, for a snowy herb garnish

Instructions

  1. Prepare Your Hard-Boiled Eggs: Place your eggs in a single layer in a large saucepan and cover with at least an inch of cold water. Bring to a full rolling boil over high heat. Once boiling, immediately cover the pan and remove it from the heat. Let it stand for 12 minutes. Then, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely before peeling.
  2. Create the Egg White Trees: Carefully slice a very thin piece off the bottom of each peeled egg white so it can stand upright without tipping over. Then, slice the top third of the egg white off. You will use the larger bottom piece as the tree base and the top piece can be finely chopped and added to the filling for extra texture.
  3. Mix the Creamy Green Filling: Slice all the egg whites as described above and place the yolks in a medium bowl. Mash the yolks thoroughly with a fork until they resemble fine crumbs. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Now, for the color! If using avocado, mash it separately until completely smooth, then fold it into the yolk mixture. If using gel food coloring, add 2-3 drops and stir until you achieve a uniform, festive green hue. Taste and adjust seasonings.
  4. Pipe and Decorate Your Edible Trees: Spoon the green filling into a piping bag fitted with a large star tip. If you do not have one, a plastic zip-top bag with a corner snipped off works in a pinch. Hold an egg white base firmly on your work surface. Starting at the bottom, pipe the filling in a spiral motion, working your way up to a point at the top to form a Christmas tree shape. Press a few tiny pieces of red bell pepper into the filling as ornaments. Use a small star-shaped cookie cutter or a sharp knife to cut tiny stars from the yellow bell pepper or carrot and place one on the very top of each tree. For a final touch, you can sprinkle a tiny bit of finely chopped parsley or paprika around the base for a snowy or rustic look.

Notes

Best enjoyed immediately. For make-ahead, you can boil, peel, and slice the egg whites up to two days in advance. Store them in an airtight container in the fridge. The filling can also be made 1 day ahead and stored separately. Assemble within a few hours of serving for the best texture and appearance. Store any assembled leftovers in a single layer in an airtight container in the refrigerator for up to 2 days. Do not recommend freezing deviled eggs as the texture will become watery.

Nutrition