There’s something about bite-sized festive treats that just brighten up the holiday season, don’t you think? This Christmas Tree Deviled Eggs Recipe is exactly that—a charming, creamy classic with a joyful twist that’ll make your Christmas spread stand out and your guests smile.
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Why You'll Love This Recipe
I’ve made deviled eggs a million times, but turning them into Christmas trees? That’s pure festive magic. It’s such a simple way to impress without adding stress, and the avocado adds a delicious twist on the usual filling.
- Festive Presentation: These deviled eggs double as adorable holiday decor on your plate, not just tasty snacks.
- Simple Ingredients: You probably already have everything on hand, so it’s a no-brainer to whip up.
- Flavor Boost: The ripe avocado brings creaminess and a subtle twist that keeps it interesting.
- Kid & Adult Friendly: Little ones love the fun shape and bright colors, while adults enjoy the fresh, tangy filling.
Ingredients & Why They Work
Each ingredient in this Christmas Tree Deviled Eggs Recipe plays a part in balancing texture and flavor. The avocado ensures smoothness without overwhelming the classic tang of mustard and lemon, while the bright yellow bell pepper stars add that festive pop.
- Large eggs: The foundation—fresh and firm eggs hard-cooked make sure the deviled eggs hold their shape perfectly.
- Mayonnaise: Adds the creamy richness that makes the filling luscious.
- Dijon mustard: Gives a gentle tang that layers nicely without overpowering.
- Fresh lemon juice: Brightens the whole filling, cutting through the richness just right.
- Ripe avocado: Softens the texture and boosts the creaminess naturally.
- Salt & pepper: Essential seasoning to make flavors pop.
- Crushed red pepper flakes: Adds a fun “ornament” look and a subtle kick if you like some heat.
- Large yellow bell pepper: The star-shaped garnish that finishes the Christmas tree look with cheer.
Make It Your Way
I often like to tweak this Christmas Tree Deviled Eggs Recipe just a bit depending on the occasion. Sometimes I swap out the crushed red pepper flakes for tiny pomegranate seeds—they look like little bright baubles and add a juicy burst of sweetness that surprises everyone.
- Variation: When I’m making these for a crowd with kids, I use mild paprika instead of pepper flakes to keep it friendly for little taste buds.
- Dietary tweak: For a dairy-free or lighter version, swap the mayo for Greek yogurt or avocado-only filling—it still holds beautifully.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly Hard-Cook Your Eggs
I like to use my Instant Pot for perfectly cooked eggs every time, but stovetop works just as well. Make sure you cool the eggs completely before peeling—this saves you from gouging the whites. If you want foolproof instructions, I have a guide linked in the recipe notes below.
Step 2: Prepare the Filling
After peeling, slice the eggs in half lengthwise and gently scoop out the yolks into a bowl. Mash them up with mayo, Dijon mustard, fresh lemon juice, and that ripe avocado until it’s luxuriously smooth. Season with salt and pepper, and taste—this is where you get to fine-tune the flavor just the way you like.
Step 3: Shape Your Christmas Trees
Here’s the fun part—I use a piping bag fitted with a large star tip to pipe the yolk mixture back into the egg white halves, swirling upward to create a tall, tree-like shape. If you don’t have a piping bag, a plastic sandwich bag with the corner snipped works wonders too!
Step 4: Add the Festive Finishing Touches
Sprinkle crushed red pepper flakes lightly over the filling to mimic ornaments—or for a burst of color and sweetness, place tiny red pepper pieces or pomegranate seeds on top. Then, I cut little 1-inch star shapes from a yellow bell pepper and place one on top of each tree as a bright, edible star.
Top Tip
Making these Christmas Tree Deviled Eggs Recipe turns from fun to flawless with just a few tricks I’ve picked up over time. Trust me, these small hacks save you tons of frustration and deliver gorgeous results.
- Peeling Perfection: After cooking, plunge eggs in ice water immediately; this cools and firms them up for easier peeling.
- Filling Consistency: Don’t skip the avocado—it keeps the filling moist and creamy without extra mayo, making the taste fresh and light.
- Piping Made Easy: If you don’t have a pastry bag, plastic bags work just fine—just be sure to snip a small hole at the corner for control.
- Star Cutter Size: A 1-inch cookie cutter is ideal; bigger stars can overwhelm while smaller ones are hard to handle and place.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I love mixing up my garnishes to keep things colorful and texturally interesting. Crushed red pepper flakes add a nice pop of red, but sometimes I swap in tiny pomegranate arils—that little burst of sweetness is a holiday surprise that always gets comments. Fresh parsley or dill sprinkled around adds a green flourish, like extra foliage beneath the trees.
Side Dishes
This recipe pairs beautifully with light sides. I like serving these deviled eggs alongside a crisp winter kale salad or even a simple herbed roasted vegetable platter. They’re also a hit at brunch tables next to warm croissants and a hot cup of cocoa or coffee.
Creative Ways to Present
One of my favorite ways to present these is on a bed of fresh spinach or kale leaves arranged to look like a forest floor around the eggs. Another fun idea is placing them on a large wooden board decorated with fresh rosemary sprigs and cranberries to elevate the whole vibe for your Christmas party.
Make Ahead and Storage
Storing Leftovers
I usually prepare these deviled eggs a few hours ahead of time and keep them covered with plastic wrap in the fridge. They stay fresh for up to 24 hours, but beyond that, the avocado can brown slightly. Just give them a gentle pat with a paper towel before serving if needed.
Freezing
Freezing deviled eggs isn’t my go-to because the texture of the filling changes when thawed. If you need to prep ahead, I recommend making the filling separately and assembling right before serving instead.
Reheating
These deviled eggs are best enjoyed cold or at room temperature. If you have leftovers, just take them out of the fridge 15 minutes before serving to take the chill off and let those flavors shine.
Frequently Asked Questions:
Absolutely! If you’re not an avocado fan, you can simply increase the mayonnaise slightly or swap in Greek yogurt for a tangy twist. The filling will be less creamy but still delicious.
To avoid that gray-green ring around your yolk, be sure to avoid overcooking the eggs. Once cooked, immediately cool them in ice water to stop the cooking process. This keeps the yolks bright yellow and creamy.
Yes! You can hard-cook and peel the eggs a day ahead and refrigerate them in an airtight container. Prepare and pipe the filling on the same day you plan to serve for the freshest taste and best presentation.
If you don’t have a star-shaped cutter or yellow bell pepper, try using small pieces of yellow cheese cut into stars, or even edible gold leaf for a fancy touch. Cherry tomatoes make cute ‘ornaments’ as well!
Final Thoughts
This Christmas Tree Deviled Eggs Recipe has become one of my absolute favorites not just for the delicious flavors but for how it livens up the holiday table with minimal effort. You’ll find yourself looking forward to making them year after year—trust me, these little trees bring a lot of joy (and yum!) wherever they go. Give it a try and impress your loved ones with something both classic and creatively festive.
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: Low Lactose
Description
These Christmas Tree Deviled Eggs are a festive and delicious holiday appetizer featuring creamy avocado-infused filling piped into egg white halves to resemble Christmas trees, topped with colorful red pepper flakes and star-shaped yellow bell pepper decorations.
Ingredients
Eggs and Filling
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (freshly squeezed)
- ½ large ripe avocado
- Salt and pepper to taste
Garnishes
- Crushed red pepper flakes or red pepper pieces
- 1 large yellow bell pepper
Instructions
- Cook Eggs: Hard-cook the eggs using your preferred method such as stovetop boiling or Instant Pot, then cool them enough to handle safely.
- Peel and Slice: Carefully peel the cooled eggs and slice them in half lengthwise to separate the whites and yolks.
- Prepare Filling: Scoop the yolks into a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, and ripe 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 that resembles a Christmas tree shape.
- Add Ornaments: Sprinkle crushed red pepper flakes or place small red pepper pieces or pomegranate seeds on top of the filling to simulate ornaments on the trees.
- Make 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 filled egg tree to complete the festive look.
Notes
- Use ripe avocado for a smooth, creamy texture in the filling.
- For a different ornament look, try tiny pomegranate seeds or finely diced red bell pepper instead of red pepper flakes.
- Hard-boil eggs in the Instant Pot for easy peeling and consistent results.
- Make sure eggs are fully cooled before peeling to prevent tearing of whites.
- Prepare deviled eggs a few hours in advance and refrigerate to let flavors meld and keep them fresh for serving.
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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