Nothing brings festive cheer quite like a plate of these charming little bites, and the Christmas Tree Deviled Eggs Recipe does just that—with a playful holiday twist that’s both delicious and adorable. They’re crisp, creamy, and just the right dose of fun to brighten up any gathering.
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Why You'll Love This Recipe
I've found this Christmas Tree Deviled Eggs Recipe to be the perfect combination of festive styling and creamy flavor that always wows my guests. It's one of those snacks that looks like it took forever but really comes together in no time—and you’ll get plenty of compliments, trust me!
- Festive and Fun: These deviled eggs look like miniature Christmas trees, bringing instant joy to the holiday spread.
- Rich and Creamy Filling: The addition of avocado makes the yolk mixture luxuriously smooth and adds a lovely green tint.
- Easy to Customize: You can swap out seasonings or use different garnishes to match your family’s tastes or dietary needs.
- Great Make-Ahead Appetizer: Prepare these a day ahead to save yourself stress on the big day.
Ingredients & Why They Work
This Christmas Tree Deviled Eggs Recipe balances the creamy yolk filling with fresh, crisp garnishes that add both color and texture. Each ingredient plays a role in building that comforting, yet festive bite.
- Large eggs: The star player providing creamy whites and yolks—fresh eggs hard-cooked perfectly are key.
- Mayonnaise: Adds smoothness and richness, ensuring the filling isn’t dry or crumbly.
- Dijon mustard: Offers a subtle tang and depth that cuts through the richness.
- Lemon juice (freshly squeezed): Brightens the filling with just the right zing and keeps flavors lively.
- Avocado: A creamy, healthy alternative that enhances texture and gives a natural green hue to fit our Christmas tree theme.
- Salt & pepper: Basics that bring out all the flavors in the filling—don’t skip or skimp!
- Crushed red pepper flakes or red pepper pieces: Adds a pop of color as “ornaments” and a gentle kick for flavor.
- Large yellow bell pepper: Used for cutting out star shapes—the festive “tree toppers” that really make these eggs sing.
Make It Your Way
I love adding little twists to this Christmas Tree Deviled Eggs Recipe depending on who’s coming over or what flavors I’m craving. You can keep it classic or kick it up with extra spices—either way, it’s a crowd-pleaser.
- Variation: Sometimes I swap the Dijon mustard for a spicy brown mustard for a deeper flavor, or add a sprinkle of smoked paprika to the filling for a subtle smoky touch. It’s a personal favorite that guests often ask about!
- Dietary Modification: For a dairy-free version, just use avocado and skip the mayo or replace it with a vegan mayo alternative—still creamy and delicious.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly Hard Cook the Eggs
Start by boiling or steaming your eggs—my go-to is the Instant Pot for foolproof results. I set mine on high pressure for 5 minutes, then do a quick release and dunk the eggs into an ice bath immediately to stop cooking and make peeling a breeze.
Step 2: Peel and Prep the Eggs
Once cooled, gently peel the eggs to keep the whites smooth and intact. Then slice them in half lengthwise—this gives you the perfect base for the “tree.” Pro tip: peeling under running water helps wash away bits of shell.
Step 3: Make the Creamy Filling
Scoop out the yolks into a bowl and mash them thoroughly with mayo, Dijon mustard, lemon juice, and that ripe avocado. Keep blending until the mixture is silky smooth—this is what makes the filling irresistible. Don’t forget to taste and season with salt and pepper.
Step 4: Pipe the Yolk Mixture into the Whites
Load your filling into a piping bag or a zip-top bag with a corner snipped off, then pipe tall swirls into the egg whites, shaping them like little Christmas trees. Aim for height and dimension—this really makes them pop on your platter.
Step 5: Add the Festive “Ornaments” and Stars
Sprinkle crushed red pepper flakes or small red pepper pieces for the ornaments. Then use a 1-inch star cookie cutter to cut stars from the yellow bell pepper and gently place one on top of each egg tree. These final touches bring everything together beautifully.
Top Tip
Over the years, I’ve learned a few tricks for perfect Christmas Tree Deviled Eggs every single time. These simple tips helped me avoid common pitfalls and get that crave-worthy creaminess and neat presentation.
- Egg Cooking Consistency: Using the Instant Pot or steaming your eggs prevents greenish rings and rubbery whites, which can ruin the texture here.
- Peeling Under Water: Peeling eggs under running water helps loosen shell bits and keeps the whites unmarred.
- Pipe for Precision: Using a piping bag for the filling not only looks cleaner but lets you build up the “tree” shape beautifully.
- Cut Bell Pepper Stars Just Before Serving: This keeps them crisp and vibrant so your eggs look freshly made and inviting.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
For garnishes, I stick with little red pepper bits or a sprinkle of pomegranate seeds for that jewel-like sparkle on the trees. A light dusting of smoked paprika sometimes makes an appearance too, adding a subtle hint of warmth and color contrast.
Side Dishes
These deviled eggs pair beautifully with a fresh green salad, cranberry relish, or even a nice charcuterie board. I like to serve them alongside warm, soft dinner rolls or a vibrant winter veggie platter for a balanced holiday spread.
Creative Ways to Present
For holiday parties, I’ve arranged these eggs in a large platter shaped like a pine wreath, adding sprigs of rosemary and thyme all around for a fragrant, rustic effect. You can even place them on a deep green or red serving tray to amp up the Christmas vibe!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store deviled eggs in an airtight container in the refrigerator, ideally on a flat tray so they don’t tip over. I cover the container with plastic wrap to keep things fresh and try to consume within 2 days for the best flavor and texture.
Freezing
I don’t recommend freezing deviled eggs because the texture changes—avocado and egg yolk can get grainy and watery after thawing. Instead, if you want to prep ahead, make the filling and whites separately and assemble just before serving.
Reheating
Since deviled eggs are best served chilled or at room temperature, reheating isn't needed. I usually pull them out of the fridge 20 minutes before serving to take the chill off—they taste fresher that way.
Frequently Asked Questions:
While traditional deviled eggs use eggs and mayonnaise, you can make a vegan version by substituting with firm tofu or chickpea ‘egg’ salad and using vegan mayo. The tree presentation is versatile, but textures will differ.
Adding a splash of vinegar or salt to the boiling water helps strengthen the egg whites, and starting eggs in cold water and bringing to a gentle boil reduces cracking. Using a steamer basket or Instant Pot can also minimize breakage.
Absolutely! The filling can be made a day ahead and stored in the refrigerator in an airtight container. Just give it a good stir before piping it back into the egg whites on the day you plan to serve.
Use a sharp 1-inch star-shaped cookie cutter and press firmly into the bell pepper slices. Cutting the pepper into about ¼-inch thick slices before cutting the stars helps maintain shape and ease.
Final Thoughts
This Christmas Tree Deviled Eggs Recipe has been a holiday staple in my kitchen for years—it’s the kind of recipe that makes hosting less hectic and more joyful. I hope you’ll enjoy making it as much as I do, sharing those bright green trees and sunny stars with your friends and family. There’s something so satisfying about seeing these little edible trees disappear bite by bite that will have you coming back each Christmas season!
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Christmas Tree Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 pieces
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A festive and creative twist on classic deviled eggs, shaped and decorated like Christmas trees with avocado-infused filling and bell pepper stars for a colorful holiday appetizer.
Ingredients
Eggs and Filling
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- ½ large ripe avocado
- Salt and pepper to taste
- Crushed red pepper flakes or red pepper pieces for decoration
Garnish
- 1 large yellow bell pepper
Instructions
- Hard-Cook Eggs: Cook the eggs using your preferred method until hard-boiled, approximately 10 minutes. Then, cool the eggs enough to handle.
- Peel and Halve: Carefully peel each egg and slice them lengthwise in half to expose the yolk.
- Prepare Filling: Scoop out the yolks into a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, and avocado until smooth. Season the mixture with salt and pepper to taste.
- Fill Egg Whites: Pipe or spoon the yolk mixture back into the egg white halves, creating a tall swirl shape to resemble Christmas trees.
- Decorate: Sprinkle crushed red pepper flakes or place small red pepper pieces on the filling to look like ornaments.
- Add Star Toppers: Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper and place one star on top of each egg tree.
Notes
- For perfectly hard-boiled eggs, use an Instant Pot or stovetop boiling method.
- Substitute pomegranate seeds for red pepper pieces to add a burst of sweetness and festive color.
- Use a piping bag with a star tip to pipe the filling neatly for a professional look.
- The avocado keeps the filling creamy and adds healthy fats.
- Prepare the eggs a few hours ahead to let flavors meld and refrigerate until serving.
Nutrition
- Serving Size: 1 piece
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
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