Christmas parties deserve appetizers that sing, and this Christmas Tree Deviled Eggs Recipe does just that—adorable, festive, and deliciously creamy. It’s a surefire way to wow your guests and bring some holiday spirit to the table.
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Why You'll Love This Recipe
This Christmas Tree Deviled Eggs Recipe isn’t just another appetizer—it’s a conversation piece and a true crowd-pleaser. I love how the avocado adds silkiness while the bright yellow bell pepper stars bring that joyful pop of color.
- Festive presentation: The egg filling is piped into Christmas tree shapes with tiny bell pepper stars that look almost too cute to eat.
- Unique twist: Creamy avocado mixed into the yolk blend gives it more depth and smoothness than the usual deviled eggs.
- Simple ingredients: You likely have everything already, making it easy to whip up right before guests arrive.
- Customizable garnish: Use crushed red pepper flakes, pomegranate seeds, or tiny bell pepper pieces for an extra festive touch.
Ingredients & Why They Work
Getting the right mix of ingredients ensures your Christmas Tree Deviled Eggs Recipe tastes as good as it looks. The combination of classic mayo and Dijon mustard balances richness with tang, while the avocado keeps things creamy and fresh.
- Large eggs: Fresh eggs make peeling easier and give you perfectly firm whites and creamy yolks.
- Mayonnaise: Adds that classic creamy, smooth texture we all love in deviled eggs.
- Dijon mustard: A little tang that brightens the filling without overpowering it.
- Lemon juice: Freshly squeezed for brightness and balance, cutting through the richness.
- Ripe avocado: This is the secret ingredient that makes the yolk filling extra silky and adds a subtle buttery flavor.
- Salt and pepper: Essential seasonings to make everything sing.
- Crushed red pepper flakes or small red pepper pieces: For that festive “ornament” look and a hint of heat, if you like.
- Yellow bell pepper: Used to cut out cute stars that top each deviled egg like a shining star on a Christmas tree.
Make It Your Way
One of the best things about this Christmas Tree Deviled Eggs Recipe is how easy it is to make your own. I love adding different toppings or swapping ingredients to suit my mood or dietary needs. It’s really about making it yours!
- Variation: Sometimes I swap out the avocado for cream cheese to get a tangier texture—I’ve found it’s especially great if you want a firmer filling for piping.
- Dietary tweak: Use vegan mayo if you want a dairy-free version, and skip the mustard for a milder flavor that kids might prefer.
- Ornament ideas: Pomegranate seeds make beautiful, jewel-like garnishes if you want to add some fruity brightness and color instead of red pepper flakes.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly cook and peel the eggs
Start by hard-boiling your eggs. I swear by the Instant Pot method because it takes the guesswork out: 5 minutes on high pressure, then a quick release and an ice bath. If you prefer stovetop, 10 minutes boiling followed by chilling works too. Peel them gently so the whites stay intact—tip: peeling under running cold water helps loosen the shells.
Step 2: Prepare your filling with flair
Once peeled and halved, scoop out the yolks into a bowl. Mash them up with mayonnaise, Dijon mustard, lemon juice, and that ripe avocado until everything is silky smooth. Season well with salt and pepper—you want a balanced flavor that’s creamy but with a hint of zing.
Step 3: Pipe your “Christmas trees”
Transfer your yolk mixture into a piping bag fitted with a star tip or just a plastic bag with a corner snipped. Pipe the filling back into the egg whites, stacking it taller in a swirl to imitate a Christmas tree shape. Don’t be shy—height adds the festive look we’re after!
Step 4: Add the finishing touches
Sprinkle crushed red pepper flakes for “ornaments,” or if you want a pop of real red, tiny pieces of red bell pepper or pomegranate seeds work beautifully. Use a 1-inch star-shaped cookie cutter to cut stars from the yellow bell pepper and place one on top of each egg as the tree topper. Instant holiday magic!
Top Tip
During my many holiday gatherings, I realized a few things make this Christmas Tree Deviled Eggs Recipe really shine, so I’m sharing those with you.
- Egg peeling made easy: Use eggs that are a few days old since they peel easier than ultra-fresh eggs, preventing frustrating white damage.
- Keep fillings smooth: Mash the yolks and avocado thoroughly for a creamy texture that pipes nicely—no lumps allowed!
- Make your piping bag work for you: If you don’t have a star tip, a simple zip-top bag with the corner snipped works perfectly and keeps things tidy.
- Don’t skip the chill: Refrigerate the eggs after piping for at least 30 minutes; it helps the flavors meld and the shape hold steady for serving.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I usually stick with the crushed red pepper flakes because they add a little kick and look like tiny ornaments. But for a sweeter twist, pomegranate seeds are gorgeous and add a bit of juicy brightness. Sprinkle freshly chopped chives for a pine-needle effect if you’re feeling fancy.
Side Dishes
These deviled eggs go beautifully with other holiday finger foods like mini meatballs, cranberry sauce, and cheese platters. A crisp green salad dressed in vinaigrette helps balance the richness, especially if you’re serving a bigger meal.
Creative Ways to Present
Try arranging your Christmas Tree Deviled Eggs on a tray lined with fresh rosemary or parsley to mimic greenery. Adding tiny star-shaped napkins underneath each egg to match the pepper stars adds extra festive charm. For a party, a tiered serving tray makes these the centerpiece everyone will notice.
Make Ahead and Storage
Storing Leftovers
I always store leftover deviled eggs in an airtight container in the fridge and try to enjoy them within two days because the avocado can brown a bit over time. Wrapping the container with plastic wrap helps keep them fresh and prevents fridge odors from sneaking in.
Freezing
I wouldn’t recommend freezing this Christmas Tree Deviled Eggs Recipe since the texture of both avocado and eggs changes and can get watery or mushy when thawed. It’s best to make them fresh or just a day ahead.
Reheating
No reheating needed here—these are delightful cold appetizers. Just take them out of the fridge 10 minutes before serving to take the chill off so the flavors come through better.
Frequently Asked Questions:
Absolutely! You can prepare the eggs and filling a day ahead but wait to pipe and garnish them the day you plan to serve. This keeps the filling fresh and the bell pepper stars nice and crisp.
No worries! You can use a small knife to carefully cut star shapes from the bell pepper, or get creative with other festive shapes like hearts or circles. Even a sprinkle of finely chopped herbs can substitute as a topper.
Using fresh lemon juice in the mixture helps slow browning, and keeping the deviled eggs chilled until serving is key. Making them as close to mealtime as possible also preserves that vibrant green color.
Yes! If you prefer a more classic filling, leave out the avocado and increase the mayonnaise just a bit for creaminess. Alternatively, cream cheese works nicely as a substitute for richness.
Final Thoughts
This Christmas Tree Deviled Eggs Recipe holds a special place in my holiday lineup because it’s fun to make and always gets oohs and aahs from friends and family. The blend of creamy avocado and the cheerful bell pepper stars just captures the festive vibes perfectly. Give this a try and let it be part of your holiday tradition—you’ll have a delicious conversation starter that’s as delightful to eat as it is to make.
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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
Celebrate the holidays with these festive Christmas Tree Deviled Eggs, featuring creamy avocado and classic flavors piped into green tree shapes and topped with bright bell pepper stars for a delightful appetizer.
Ingredients
Eggs & 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 for decoration
Decoration
- 1 large yellow bell pepper
Instructions
- Hard-cook eggs: Cook the eggs using your preferred method until hard-boiled, about 10 minutes. Cool the eggs in ice water to stop cooking and make peeling easier.
- Peel and slice eggs: Once cooled, carefully peel the eggs and slice each egg in half lengthwise to separate the whites and yolks.
- Prepare filling: Scoop the yolks into a mixing bowl and mash them together with mayonnaise, Dijon mustard, lemon juice, and ripe avocado until smooth. Season with salt and pepper to taste.
- Assemble deviled eggs: Pipe the yolk mixture back into the egg white halves using a piping bag or spoon, creating a tall swirl shape that resembles a Christmas tree.
- Add decorations: Sprinkle crushed red pepper flakes or place tiny red pepper pieces or pomegranate seeds on the yolk mixture to mimic tree ornaments.
- Create bell pepper 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' to finish the look.
Notes
- You can hard-boil eggs in the Instant Pot for easy, hands-off cooking.
- For a smoother filling, blend the yolks and ingredients together using a blender or food processor.
- Substitute mayonnaise with Greek yogurt for a healthier variation.
- Use pomegranate seeds as an alternative to red pepper pieces for a festive touch.
- Ensure avocado is ripe for a creamy consistency in the filling.
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: 3 g
- Cholesterol: 110 mg
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