There's something magical about bite-sized treats that bring a festive spirit to the table, and this Christmas Tree Deviled Eggs Recipe definitely fits the bill. With creamy, flavorful filling shaped into adorable little trees, these deviled eggs are a sure way to impress guests and get everyone in the holiday mood.
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Why You'll Love This Recipe
I first made this Christmas Tree Deviled Eggs Recipe one chilly December, and it instantly became a favorite for holiday parties. It's not just about the taste—the presentation brings a festive charm that guests, young and old, simply adore.
- Festive Look: The egg filling is swirled into a Christmas tree shape that’s both cute and eye-catching.
- Creamy & Flavorful: Adding ripe avocado elevates the classic deviled egg filling to a rich, smooth delight.
- Easy to Make: With simple ingredients and clear steps, you can whip these up in under 30 minutes.
- Perfect Party Appetizer: These deviled eggs make a colorful addition to any holiday spread, sparking conversations before dinner even starts.
Ingredients & Why They Work
Every ingredient in this Christmas Tree Deviled Eggs Recipe plays a role in achieving that balance of creamy texture, bright flavor, and festive color. Knowing why each one matters helps you understand how to tweak or substitute if needed.
- Large Eggs: The sturdy base for deviled eggs; go for fresh but not too fresh for easier peeling.
- Mayonnaise: Adds creaminess and richness without overpowering the flavors.
- Dijon Mustard: Brings a slight tang and depth, balancing the richness.
- Fresh Lemon Juice: Brightens the filling and cuts through the creaminess.
- Ripe Avocado: A wonderful swap or addition for extra creaminess and a subtle buttery taste.
- Salt & Pepper: Essential seasoning to bring all flavors together.
- Crushed Red Pepper Flakes: Adds festive color and just a touch of mild heat.
- Large Yellow Bell Pepper: Cut into star shapes as playful edible “tree toppers.”
Make It Your Way
While I adore this recipe as is, I also love encouraging you to put your own spin on it. Whether you want to spice things up or keep it mild for kids, these little Christmas tree deviled eggs are forgiving and versatile.
- Variation: I sometimes swap crushed red pepper flakes for tiny pomegranate arils for a juicy burst and vivid red “ornaments” effect—kids love that twist.
- Dietary Tweaks: Use vegan mayo to make these dairy-free and still creamy.
- Seasonal Spins: Mix in finely chopped herbs like dill or chives for a herbal freshness that brightens the richness.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly Hard-Cook the Eggs
I like using the Instant Pot for foolproof hard-cooked eggs—just 5 minutes on high pressure followed by a quick release and ice bath. But stovetop boiling also works great; bring water to a boil, add eggs, and simmer gently for 10 minutes before cooling them in ice water. The icy bath is crucial—it stops cooking and makes peeling easier.
Step 2: Prep the Eggs and Make Filling
Once cooled, peel the eggs gently so they stay smooth and pretty. Slice each egg in half lengthwise and scoop the yolks into a bowl. Mash the yolks with mayo, mustard, lemon juice, and avocado until silky smooth. Season with salt and pepper, taste, and adjust if needed—the filling should be creamy but not too loose.
Step 3: Pipe the Christmas Trees
I use a piping bag fitted with a large star tip to create tall, textured swirls in the egg white halves—this step is the magic that turns these deviled eggs into Christmas trees. Don’t worry if you don’t have a piping bag; a sturdy zip-top bag with a corner snipped off works just as well. Build up the filling to look like little trees, tall and pointy.
Step 4: Add the Final Touches
Sprinkle crushed red pepper flakes over the tops to mimic ornaments, or place tiny red pepper pieces or even little pomegranate seeds for that festive pop of color. Don’t forget to cut out little yellow bell pepper stars using a 1-inch star cookie cutter—it’s totally worth the extra effort! Place a star atop each egg tree for the final holiday flourish.
Top Tip
When I've made this Christmas Tree Deviled Eggs Recipe for gatherings, timing and presentation have been everything. These tips help ensure your eggs not only taste amazing but look picture-perfect too.
- Peel with Care: Use older eggs or try cracking shells all over and peeling under running water to prevent tearing whites.
- Consistent Swirls: Practice piping on a plate first if you're new; steady pressure makes those tree shapes sharp and neat.
- Avocado Freshness: Add lemon juice right after mashing avocado to keep that vibrant color and prevent browning.
- Prep Ahead: Make filling a few hours before party time but pipe just before serving to keep texture crisp and fresh.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I stick with crushed red pepper flakes or small diced red bell peppers for colorful “ornaments.” Sometimes I switch to tiny pomegranate seeds—plus they add a pleasant tartness. The yellow bell pepper stars always make me smile; they bring a cheerful brightness and fun surprise on every bite.
Side Dishes
These are a perfect finger food next to a cozy bowl of baked spinach dip or alongside a charcuterie board loaded with cheeses, nuts, and olives. For Christmas Eve, I like serving them with a fresh green salad dressed with a tangy vinaigrette to balance out the richness.
Creative Ways to Present
For a party, arrange the deviled eggs in a triangle on a platter lined with kale or parsley to mimic a real Christmas tree. You can even scatter extra red pepper or pomegranate “ornaments” around the platter for a festive vibe. If you're serving kids, mini Santa hats or edible glitter can turn these into magical conversation starters.
Make Ahead and Storage
Storing Leftovers
I store leftover Christmas Tree Deviled Eggs in a shallow airtight container in the fridge, ideally covered with plastic wrap over the filling to keep it from drying out. They stay good for about 2 days, though I recommend eating them sooner to enjoy the freshest taste and best texture.
Freezing
Freezing deviled eggs isn’t really advisable because the texture of the egg whites and filling changes upon thawing. I’ve tried it once time, and the eggs turned watery and rubbery. So it's best to make these fresh or store refrigerated for a day or two.
Reheating
Deviled eggs are really best served chilled or at room temperature. I avoid reheating them because it can spoil the texture and flavor. Just pull them out of the fridge about 20 minutes before serving so they’re not too cold, and they taste even better.
Frequently Asked Questions:
Absolutely! Regular yellow mustard will work fine and give a slightly different, more tangy flavor. Dijon adds a bit of smoothness and depth but feel free to use what you have on hand.
The best way is to add fresh lemon juice right after mashing the avocado with the yolks. The acidity slows browning. Also, try to assemble and serve the eggs fairly soon after mixing the filling for the best look and taste.
Yes! You can hard-cook and even prepare the filling a few hours ahead and keep them refrigerated separately. For best presentation, pipe the filling into the egg whites shortly before serving so they stay fresh and vibrant.
No worries! You can hand-cut small triangles or other festive shapes, or simply dice the bell pepper small and sprinkle as garnish. The yellow star toppings are cute but not essential to enjoy the recipe.
Final Thoughts
This Christmas Tree Deviled Eggs Recipe brings together nostalgia and festive fun in every bite—it's one of those simple ideas that really elevates holiday entertaining. Whenever I serve these, I get so many smiles, and they even steal the spotlight from dessert sometimes! I hope you’ll try making them this season and add your own special touches to make it a Christmas tradition in your home too.
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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
Christmas Tree Deviled Eggs are a festive and flavorful holiday appetizer featuring creamy avocado-mayo filling piped into hard-boiled egg whites shaped like mini Christmas trees, garnished with colorful bell pepper stars and red pepper flakes for a charming touch perfect for parties and gatherings.
Ingredients
Eggs
- 6 large eggs
Filling
- 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
- Hard boil eggs: Hard-cook the eggs using your preferred method, such as boiling or using an Instant Pot, until fully cooked, about 10 minutes. Then cool the eggs enough to handle.
- Peel and halve eggs: Carefully peel the cooled eggs and slice each in half lengthwise, keeping the whites intact.
- Prepare filling: Scoop the yolks into a mixing bowl and mash them with mayonnaise, Dijon mustard, lemon juice, and ripe avocado until smooth and creamy. Season the mixture with salt and freshly ground pepper to taste.
- Fill egg whites: Using a piping bag or spoon, pipe the yolk mixture back into the egg white halves, forming a tall swirl that resembles a Christmas tree shape.
- Add decorations: Sprinkle crushed red pepper flakes or place tiny red pepper pieces or pomegranate seeds on the filling to mimic ornaments on the tree.
- Create and add stars: Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper, then place one star on top of each egg tree as a festive topper.
Notes
- This recipe transforms classic deviled eggs into festive holiday treats perfect for Christmas parties or brunch.
- Using avocado in the filling adds creaminess and a subtle flavor twist while making the dish a bit healthier.
- You can substitute pomegranate seeds for red pepper flakes if you want a sweeter garnish resembling ornaments.
- To hard boil eggs perfectly every time, consider using an Instant Pot or follow stovetop boiling for about 10-12 minutes.
- Make sure eggs are fully cooled before peeling to avoid tearing the whites.
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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