Nothing says holiday cheer like a festive bite that’s as delightful to look at as it is to eat. The Christmas Tree Deviled Eggs Recipe is my go-to when I want something simple yet stunning for holiday gatherings—imagine creamy avocado filling shaped just like little evergreen trees, dotted with bright “ornaments” and topped with a cheerful yellow bell pepper star. It's a guaranteed crowd-pleaser that brings smiles all around!
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Why You'll Love This Recipe
I’m obsessed with this Christmas Tree Deviled Eggs Recipe because it turns a classic appetizer into a festive centerpiece. It’s easy enough for a last-minute addition and pretty enough to make everyone feel the holiday spirit.
- Festive Presentation: The shape and colorful garnishes make these eggs pop on any holiday platter.
- Healthy Twist: Using avocado adds creamy richness and a boost of good fats, making these a little lighter and more nutritious.
- Simple Ingredients: You likely have everything on hand—no fancy or hard-to-find items needed.
- Great Make-Ahead Option: You can prep them a day before your party, saving you stress and kitchen chaos.
Ingredients & Why They Work
This combination of ingredients hits just the right balance of creamy, tangy, and fresh flavors—and the crunchy bell pepper stars add a fun, unexpected twist. When shopping, pick ripe avocados for the smooth filling and a bright yellow bell pepper for that perfect star shape and color pop.
- Eggs: Hard-cooked perfectly for firm whites and creamy yolks, the base of classic deviled eggs.
- Mayonnaise: Adds creaminess and helps bind the filling.
- Dijon mustard: Gives a subtle tang and depth without overpowering.
- Lemon juice: Brightens the filling, balancing the richness.
- Avocado: Adds a velvety texture and healthy fats, replacing part of the mayo for a fresher feel.
- Salt & pepper: Essential seasonings to bring all flavors together.
- Crushed red pepper flakes or red pepper pieces: These mimic Christmas ornaments and add just a tiny kick.
- Yellow bell pepper: Used to cut out star shapes that top each “tree,” bringing festive color and crunch.
Make It Your Way
One of my favorite things about the Christmas Tree Deviled Eggs Recipe is how easy it is to make it your own. Whether you want to spice it up, make a vegan version, or just add a personal touch, there's plenty of room to play.
- Mild or Spicy: I sometimes swap out red pepper flakes for smoked paprika if I want a smoky twist without heat—perfect for kids.
- Herbaceous Touch: Adding fresh dill or chives into the yolk mixture adds a burst of herbal freshness that's pretty and delicious.
- Dairy-Free Version: Skip the mayo and use extra avocado blended with a dollop of dairy-free yogurt for a creamy, allergy-friendly option.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly Hard-Cook the Eggs
I like using my Instant Pot for foolproof hard-cooked eggs—6 minutes on manual pressure followed by quick release and an ice bath does the trick. This makes peeling so easy—no frustrating shell bits! But if you prefer stovetop, bring water to a boil, add eggs gently, boil 10 minutes, then plunge into ice water immediately.
Step 2: Prep Your Greens and “Ornaments”
While eggs cool, wash and dry the yellow bell pepper well. Using a 1-inch star cookie cutter, press out 12 stars for the tree tops. For the “ornaments,” finely chop some red bell pepper or sprinkle crushed red pepper flakes—both look vibrant and taste great.
Step 3: Mix the Filling
Pop the yolks into a bowl, then mash with mayo, Dijon mustard, fresh lemon juice, and ripe avocado until smooth. I like to whip it just enough so it’s fluffy but still holds its shape when piped. Season with salt and pepper to taste—you want that perfect balance here.
Step 4: Pipe Your Christmas Trees
Scoop or pipe the filling back into the egg whites, building up a tall swirl to create that classic tree shape. I use a piping bag fitted with a star tip—it’s the easiest way to get that festive look and keeps things neat.
Step 5: Decorate and Serve
Sprinkle your “ornaments” of crushed red pepper or red bell pieces over the filling, then gently place a yellow bell pepper star on the top of each egg tree. Voila—instantly festive, irresistible appetizers!
Top Tip
From my years of making deviled eggs, presentation and texture are key. Here are a few nuggets to make your Christmas Tree Deviled Eggs Recipe shine every time.
- Egg Peeling Hack: Always shock your hard-boiled eggs in an ice bath right after cooking—it stops further cooking and makes peeling easier.
- Perfect Piping: Use a disposable piping bag with a star-shaped tip to get a pretty, tree-like swirl that’s tidy and festive.
- Balance the Avocado: Don’t overdo the avocado or it can make the filling too soft; just half an avocado per batch keeps it creamy and stable.
- Keep it Cool: Chill the stuffed eggs for at least 30 minutes before serving so flavors meld and filling firms up.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I love topping mine with tiny pomegranate seeds when available—they look just like sparkly red ornaments and add a juicy pop. Chopped fresh herbs like chives or dill are also beautiful and fresh-tasting garnishes that fit the season perfectly.
Side Dishes
These deviled eggs pair wonderfully with other holiday bites like smoked salmon canapés, crunchy veggie platters, or a simple green salad dressed with citrus vinaigrette to refresh your palate between bites.
Creative Ways to Present
Try arranging your Christmas Tree Deviled Eggs like a forest on a large platter lined with fresh parsley or kale leaves for an extra woodland vibe—it adds so much charm. For gatherings, I’ve even used a tiered serving tray to showcase them at different heights, making it a real festive focal point on the buffet table.
Make Ahead and Storage
Storing Leftovers
I generally keep leftover deviled eggs tightly covered in the fridge for up to 2 days. Store them in a single layer in an airtight container or cover the platter tightly with plastic wrap to avoid drying out.
Freezing
Personally, I don’t recommend freezing deviled eggs—they tend to get watery and lose their creamy texture once thawed. It’s better to make just enough or save leftovers for a couple of days.
Reheating
Deviled eggs are best served cold or at room temperature, so no reheating needed. Just let them sit out 15 minutes before serving if they’ve been chilled in the fridge.
Frequently Asked Questions:
Absolutely! These deviled eggs actually benefit from chilling overnight to develop flavor and firm up. Just hold off adding the bell pepper stars until right before serving to keep them crisp.
If you need to skip avocado, you can increase the mayonnaise slightly or add a little Greek yogurt for creaminess. The avocado adds richness and healthy fats but isn’t absolutely required for the deviled egg base.
The key is using eggs that aren’t super fresh—eggs that are a few days old peel easier and hold their shape better. Also, slice with a very sharp knife, wiping it clean between cuts for neat halves.
You can! Substitute the eggs with firm tofu or vegan egg replacer, mix with vegan mayo, avocado, and your favorite spices. The presentation might differ slightly, but you can still pipe and top them with bell pepper stars for a festive touch.
Final Thoughts
This Christmas Tree Deviled Eggs Recipe holds a special place in my heart—and on my holiday table—because it proves you don’t need complicated dishes for festive fun. It’s cheerful, approachable, and deliciously creamy with just the right pop of color. Trust me, once you make these, you’ll want to share this tradition year after year—and maybe even bring them to your New Year’s celebrations, 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 delicious appetizer perfect for holiday gatherings. These deviled eggs are filled with a creamy mixture of avocado, mayonnaise, and Dijon mustard, piped into egg whites in the shape of a Christmas tree, and garnished with red pepper flakes and yellow bell pepper stars for a charming seasonal touch.
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 & pepper to taste
- Crushed red pepper flakes or red pepper pieces to garnish
Garnish
- 1 large yellow bell pepper (to cut 12 stars)
Instructions
- Hard-Cook the Eggs: Hard-cook the eggs using your preferred method, such as stovetop boiling or an Instant Pot. Allow them to cool enough to handle before peeling.
- Peel and Halve the Eggs: Carefully peel the cooled eggs and slice each in half lengthwise, setting aside the whites for filling.
- Make the Filling: Scoop the yolks into a bowl and mash together with mayonnaise, Dijon mustard, lemon juice, and avocado until smooth. Season with salt and pepper to taste.
- Pipe the Filling: Using a piping bag or small spoon, fill the egg whites with the yolk mixture creating a tall swirl to mimic a Christmas tree shape.
- Add Red Ornaments: Sprinkle crushed red pepper flakes or place tiny red pepper pieces or pomegranate seeds on top of the filling to resemble ornaments.
- Cut and Attach Stars: Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper and place one star on the tip of each egg tree as the star topping.
Notes
- For perfectly hard-cooked eggs, use an Instant Pot or boil eggs for 10-12 minutes.
- Use ripe avocado for a creamy texture in the filling.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Red pomegranate seeds can be used as an alternative garnish for a festive look.
- Prepare eggs a day in advance and refrigerate for easier assembly.
Nutrition
- Serving Size: 1 piece
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 120 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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