There’s something about festive bites that just make your holiday table pop, and this Christmas Tree Deviled Eggs Recipe does exactly that. Creamy, bright, and playful, it’s the kind of recipe that’s both a crowd-pleaser and a conversation starter.
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Why You'll Love This Recipe
I first made these Christmas tree-shaped deviled eggs a few holiday seasons ago, and honestly, they instantly became my go-to festive appetizer. They’re simple to pull off but add such a charming, seasonal touch you'll want to make them every year.
- Festive and Fun: These deviled eggs are styled to look like tiny Christmas trees, which instantly brighten holiday spreads.
- Creamy Avocado Twist: Adding avocado to the filling gives it a fresh, creamy texture that’s a nice change from classic deviled eggs.
- Easy to Make: With simple ingredients and clear steps, this recipe fits perfectly into busy holiday prep.
- Customizable Toppings: From red pepper flakes to pomegranate seeds, you can personalize the “ornaments” to suit your taste and pantry.
Ingredients & Why They Work
Each element of this Christmas Tree Deviled Eggs Recipe has a place, balancing flavor and texture to build that perfect festive bite. Here’s why these ingredients come together so nicely, and a few tips for picking the best ones.
- Eggs: Fresh but not too fresh eggs are ideal to ensure easy peeling after boiling – older eggs tend to peel better.
- Mayonnaise: This adds creamy richness without overpowering the delicate egg yolk flavor.
- Dijon Mustard: Gives just the right tang and complexity, keeping the filling interesting.
- Lemon Juice: Freshly squeezed is best here; it brightens the whole filling and balances the richness.
- Avocado: Ripe avocado makes the texture super creamy and adds a light, buttery flavor that complements the egg yolks.
- Salt & Pepper: Essential seasonings that bring out all the flavors – don’t skimp on these!
- Crushed Red Pepper Flakes or Red Pepper Pieces: Adds visual “ornaments” and a subtle kick of spice; great for that festive feel.
- Yellow Bell Pepper: The star-shaped garnish made from this gives that perfect "tree topper" pop of color and crunch.
Make It Your Way
One of the reasons I adore this Christmas Tree Deviled Eggs Recipe is how easy it is to tweak. You can customize the filling and the toppings to fit your family’s flavor preferences or dietary needs, which makes it both fun and flexible.
- Variation: Once, I swapped out the avocado for a bit of Greek yogurt to lighten the filling, and it was fantastic—just a tangier twist that my friends really enjoyed.
- Make it Spicy: Feel free to add a dash of smoked paprika or cayenne for a smoky heat that everyone will love.
- Colorful Garnishes: You can use small bits of pomegranate seeds, chives, or even edible gold leaf for extra festive sparkle.
- Dietary Tweaks: If you prefer dairy-free, just skip the mayo or use a plant-based mayo alternative—it holds up well in this recipe.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly Hard-Cook Your Eggs
I like using my Instant Pot for foolproof hard-boiled eggs—it’s hands-off and super reliable. Just set it to high pressure for 5 minutes and quick-release, then plunge into ice water immediately to stop cooking. If you prefer stovetop, gently boil for 10 minutes, then ice bath them to peel like a pro.
Step 2: Carefully Peel & Halve the Eggs
When the eggs are cool enough to handle, I always do a gentle tap-and-roll on the counter to crack the shells all over and peel under a running tap. This helps the shell come off without marring the whites. Cut each egg in half lengthwise, aiming for clean edges to hold the filling better.
Step 3: Whip Up That Creamy Filling
Scoop the yolks into a mixing bowl and add mayonnaise, Dijon mustard, freshly squeezed lemon juice, and ripe avocado. I mash everything together with a fork until it's silky smooth—no lumps, please. Season with salt and pepper to your taste and give it a quick taste test; adjust if you want more tang or creaminess.
Step 4: Shape Your Mini Christmas Trees
I love using a piping bag fitted with a large star tip to swirl the filling back into the egg whites, building upward for that tree shape. If you don’t have a piping bag, a sturdy plastic sandwich bag with a corner snipped off works just as well! This step is what really brings the presentation to life.
Step 5: Add Ornaments & The Star Topper
Sprinkle crushed red pepper flakes or use tiny red bell pepper pieces as “ornaments” on each tree for that festive look. Then, use a 1-inch star-shaped cookie cutter to slice bright yellow bell pepper stars and pop one on top of every deviled egg tree. It really completes the holiday vibe!
Top Tip
From years of making deviled eggs, I’ve learned these little tricks that help guarantee your Christmas Tree Deviled Eggs Recipe turns out both pretty and delicious every single time.
- Peeling Perfection: Always cool your eggs completely before peeling to prevent tearing the whites.
- Smooth Filling: Blend the yolks with avocado really well—this gives a creamy texture that’s easier to pipe.
- Pipe With Confidence: If you don’t have a piping bag, use a zip-top bag and snip the corner for a simple DIY alternative.
- Keep Them Cold: Assemble close to serving time to keep the eggs fresh, or cover tightly and refrigerate if made ahead.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I personally love to stick with crushed red pepper flakes for a bit of heat and those tiny red pepper “ornaments” for color contrast. Sometimes, I mix in pomegranate seeds if I want a sweet-pop of flavor and that jewel-like look. Fresh chopped chives sprinkled on top add a subtle oniony freshness that balances the creaminess.
Side Dishes
Deviled eggs are perfect alongside a charcuterie board or a winter salad with citrus vinaigrette. For holiday brunches, I like pairing them with smoked salmon, crusty bread, and fresh fruit like mandarins or sliced apples. They brighten the whole spread without stealing the show.
Creative Ways to Present
Try arranging the deviled eggs on a large serving platter lined with fresh rosemary sprigs or kale to mimic a pine forest. You can also add edible glitter or sprinkle some smoked paprika around the edges for extra festive flair. If you’re feeling crafty, create a “ski slope” display by arranging eggs on a bed of crumbled feta cheese for a snowy effect!
Make Ahead and Storage
Storing Leftovers
After serving, any leftover Christmas Tree Deviled Eggs should go into an airtight container and refrigerated promptly. I find they keep well for up to two days, though they’re always best eaten fresh. The avocado filling might darken slightly, but a quick stir before piping fresh batches fixes that.
Freezing
I wouldn’t recommend freezing deviled eggs, especially with avocado in the filling. The texture tends to go mushy and unappetizing after thawing. It's best to make these fresh on the day you plan to serve them for the best flavor and appearance.
Reheating
Deviled eggs are served cold or at room temperature, so no reheating is needed. If you’ve refrigerated them, I like to remove them from the fridge about 15 minutes before serving to take the chill off—it really helps bring out the flavors.
Frequently Asked Questions:
Yes! You can prepare the egg filling a day in advance and keep it refrigerated. Just pipe the filling into the egg whites and add garnishes shortly before serving to keep everything fresh and bright.
Once boiled and cooled in ice water, gently crack the shell all over and peel under running water if possible. This helps the membrane slide off easier, resulting in smooth, intact egg whites perfect for holding the filling.
Definitely! If you’re not a fan of avocado or have allergies, substitute with extra mayonnaise or a dollop of Greek yogurt for creaminess. Just keep the balance to maintain a smooth, pipeable texture.
Piping the filling in an upright swirl shape and adding red pepper flakes or tiny red bits as ornaments along with a yellow bell pepper star on top really bring the Christmas tree effect. Using a star-shaped cookie cutter for the bell pepper stars gives a professional touch.
Final Thoughts
This Christmas Tree Deviled Eggs Recipe is one of those holiday gems that brings so much joy to making and sharing. It combines the nostalgia of deviled eggs with a festive twist that zings with freshness and color. Honestly, every year I make them, I end up feeling a little more festive and a lot more connected to friends and family gathered around the table. Give it a try—you’ll love how easy it is to turn a classic into a showstopper.
Print
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
These Christmas Tree Deviled Eggs are a festive and delicious holiday appetizer featuring creamy avocado-infused filling piped into sliced hard-boiled eggs and decorated to resemble mini Christmas trees. Perfect for holiday parties or Christmas Eve brunch, they combine classic flavors with a fun and colorful presentation.
Ingredients
Eggs and Filling
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (freshly squeezed)
- ½ large avocado (ripe)
- Salt & pepper (to taste)
- Crushed red pepper flakes (or red pepper pieces)
Garnish
- 1 large yellow bell pepper
Instructions
- Cook Eggs: Hard-cook the eggs using your preferred method, such as boiling or using an Instant Pot, until fully cooked. Then cool them enough to handle.
- Peel and Slice: Carefully peel the cooled eggs and slice each in half lengthwise to prepare for filling.
- Prepare Filling: Scoop the yolks into a mixing bowl and mash them with mayonnaise, Dijon mustard, lemon juice, and ripe avocado until smooth. Season the mixture with salt and pepper to your taste.
- Fill Egg Whites: Pipe or spoon the yolk mixture back into the egg white halves, forming a tall swirl that resembles a Christmas tree shape.
- Add Ornaments: Sprinkle crushed red pepper flakes over the filling for a festive touch or use tiny red pepper pieces or pomegranate seeds as colorful ornaments.
- Cut and Add Stars: Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper. Place one star on top of each egg tree as the tree topper.
Notes
- Use an Instant Pot for foolproof hard-boiled eggs with easy peeling.
- Substitute pomegranate seeds for red pepper flakes for a sweeter garnish.
- Mayonnaise can be replaced with Greek yogurt for a lighter filling.
- Make the eggs a few hours ahead and refrigerate to let flavors meld.
- Use a piping bag with a star tip for a neater, more festive swirl.
Nutrition
- Serving Size: 1 piece
- Calories: 62 kcal
- Sugar: 0.3 g
- Sodium: 70 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 94 mg
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