There's something truly festive and fun about transforming simple deviled eggs into a holiday centerpiece. This Christmas Tree Deviled Eggs Recipe takes classic flavors up a notch with creamy avocado and a bright pop of fresh yellow bell pepper stars that make every bite feel like a little celebration on your plate.
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Why You'll Love This Recipe
I’ve made plenty of deviled eggs over holiday seasons, but this Christmas Tree Deviled Eggs Recipe really stands out—both in flavor and presentation. It’s the kind of dish that sparks conversation and even gets kids excited to eat something green and good for them.
- Festive Design: The piped filling shaped like Christmas trees topped with a bell pepper star is an instant crowd-pleaser and looks adorable on any holiday table.
- Rich, Creamy Flavor: Avocado blends into the yolk mixture for luscious creaminess, giving a fresh twist on the traditional recipe.
- Simple Ingredients: You likely already have most of what you need on hand, which means less stress during busy holiday preparations.
- Versatile and Customizable: Whether you want it spicy, milder, or colorful with extra garnishes, this recipe takes well to your personal touch.
Ingredients & Why They Work
Each ingredient in this Christmas Tree Deviled Eggs Recipe plays a key role—from the creamy texture to the fresh pops of flavor and color. Plus, I’ll share some little tips on picking and prepping them like a pro.
- Eggs: Large, fresh eggs work best for perfect cooking and easy peeling, which is essential for neat deviled eggs.
- Mayonnaise: Adds richness and helps create that smooth, spreadable filling everyone loves.
- Dijon mustard: Just a teaspoon adds a gentle kick and depth of flavor without overpowering.
- Lemon juice: Freshly squeezed brightens the creamy yolk mix and balances the richness.
- Avocado: This gives a creamy texture and subtle freshness that’s healthier and delicious.
- Salt & pepper: Always taste and adjust seasoning to make those flavors pop!
- Crushed red pepper flakes or red pepper pieces: These act like festive “ornaments” on your tree-shaped deviled eggs, adding color and a little zing.
- Yellow bell pepper: Choose a firm, ripe bell pepper to cut star shapes that crown each deviled egg with a cheerful glow.
Make It Your Way
I love making this recipe my own by swapping out the crushed red pepper flakes for pomegranate seeds when I want a little natural sweetness and a pop of holiday red. Give it a try and find your favorite twist!
- Variation: For an extra herbaceous kick, mix a teaspoon of finely chopped fresh dill or chives into the filling. It’s a personal favorite that brightens the yolk’s creaminess beautifully.
- Dietary swaps: Use vegan mayo or Greek yogurt for a lighter version that still tastes indulgent.
- Spice it up: Add a dash of smoked paprika or a hint of cayenne for a warm, festive heat.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Hard-Boil the Eggs Perfectly
I always use my Instant Pot for hard-cooking eggs because it’s practically foolproof—6 minutes at high pressure, quick release, and then an ice bath to stop the cooking instantly. But a gentle stovetop boil for 10 minutes works just as well. The key is a quick cool-down so peeling is a breeze and the whites stay bright and smooth.
Step 2: Prepare the Filling
Once peeled, slice the eggs in half lengthwise, scoop out the yolks, and mash them with mayo, Dijon mustard, lemon juice, and ripe avocado until silky smooth. Season with salt and pepper to taste. I like to taste as I go here—you want a balance between creamy, tangy, and fresh.
Step 3: Shape the Christmas Trees
Use a piping bag fitted with a large star tip to swirl the filling back into the egg whites, building up a little “tree” shape. This step is surprisingly fun and makes the presentation feel extra special.
Step 4: Decorate with Ornaments and Stars
Sprinkle crushed red pepper flakes on the “trees” to resemble ornaments—or swap in tiny red pepper pieces or juicy pomegranate seeds if you want that fresh sweetness. Then, use a 1-inch star-shaped cookie cutter to cut cheerful stars from yellow bell pepper and place one on each egg to finish the festive look.
Top Tip
From my experience, little details make all the difference in results and appearance. Here are a few nuggets of wisdom to help you shine in the kitchen when making your Christmas Tree Deviled Eggs.
- Peeling Perfection: Fresh eggs can be tricky to peel—try boiling eggs that are at least a week old, or use the Instant Pot method to prevent sticking.
- Smooth Filling: For extra creamy filling, mash the yolks while warm and mix quickly with mayo and avocado before it cools.
- Piping Tips: Use a large star piping tip and don’t overfill the egg whites to keep the “tree” shape neat and stable.
- Bright Stars: Pick a firm yellow bell pepper and slice thinly to get perfect star shapes that hold up on the eggs.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I’m a big fan of the pomegranate seed garnish because it adds a burst of juicy sweetness and looks stunning against the green avocado and white egg. But when I’m in a pinch, the crushed red pepper flakes with a tiny sprinkle of fresh chives works beautifully too.
Side Dishes
This Christmas Tree Deviled Eggs Recipe pairs wonderfully with other holiday finger foods like a cheese board, spiced nuts, or some roasted Brussels sprouts. It also balances heavier mains like glazed ham or roast turkey on your festive spread.
Creative Ways to Present
Try arranging your deviled eggs on a large platter lined with fresh kale or parsley to mimic a mini forest. Or create a tiered display using cake stands to give your party table that holiday wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover deviled eggs keep best in an airtight container in the fridge. I usually place a damp paper towel over them to keep the filling moist and fresh—just enjoy them within 2 days for optimal taste and texture.
Freezing
I don’t recommend freezing this Christmas Tree Deviled Eggs Recipe because the avocado and mayo-based filling doesn’t freeze well—it tends to split and lose its creamy consistency after thawing.
Reheating
Deviled eggs are best served cold or at room temperature. If you pull leftovers from the fridge, let them sit out for about 15 minutes before serving to bring out the flavors and soften the filling just slightly.
Frequently Asked Questions:
Absolutely! You can hard boil, peel, and prepare the filling a day ahead. I recommend assembling and decorating the eggs on the day you plan to serve them to keep the bell pepper stars crisp and the filling fresh.
For easy peeling, I suggest boiling eggs that are a week old instead of fresh and cooling them quickly in an ice bath after cooking. You can also roll the egg gently on the counter to crack the shell before peeling under running water.
Yes! If you prefer, you can replace avocado with extra mayonnaise or sour cream for creaminess. Keep in mind avocado adds a subtle, fresh flavor and healthy fats that mayo alone won’t provide.
If you don’t have yellow bell pepper, you can use thin slices of cheddar or another firm cheese cut with a small star-shaped cutter. Fresh chives or parsley sprigs also make charming little tree toppers.
Final Thoughts
Making this Christmas Tree Deviled Eggs Recipe always reminds me how small touches can transform a simple dish into something special. It’s one of those recipes I bring out year after year when I want to add a bit of festive magic to the appetizer table—and I’m confident you’ll enjoy making (and nibbling!) it just as much. Give it a try, and get ready for some “oh wow” moments from your guests!
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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: Low Lactose
Description
This festive Christmas Tree Deviled Eggs recipe transforms classic deviled eggs into charming holiday treats. With creamy avocado-infused filling and colorful bell pepper stars, these appetizers are perfect for Christmas parties and family gatherings.
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 to taste
- Black pepper to taste
- Crushed red pepper flakes or red pepper pieces for garnish
Garnish
- 1 large yellow bell pepper
Instructions
- Cook the eggs: Hard-cook the eggs using your preferred method, such as stovetop boiling or Instant Pot. Allow them to cool completely to make peeling easier.
- Peel and halve the eggs: Carefully peel the cooled eggs and slice each one lengthwise into halves.
- Prepare the filling: Scoop the yolks into a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, and ripe avocado until you achieve a smooth, creamy mixture. Season with salt and pepper to taste.
- Fill the egg whites: Pipe or spoon the yolk mixture back into the hollowed egg whites, forming a tall swirl that resembles a Christmas tree shape.
- Add festive decorations: Sprinkle crushed red pepper flakes or place small red pepper pieces or pomegranate seeds on the filling to mimic tree ornaments.
- Create star toppers: 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 the tree topper.
Notes
- For foolproof hard-cooked eggs, consider using the Instant Pot for consistent results.
- Substitute pomegranate seeds or cherry tomato pieces for red pepper flakes to add a sweeter ornament touch.
- Use a piping bag with a star tip for a more decorative filling swirl.
- The avocado adds creaminess and a subtle flavor, but you can omit it or replace it with extra mayonnaise if preferred.
- Keep the deviled eggs refrigerated until serving to maintain freshness.
Nutrition
- Serving Size: 1 piece
- Calories: 70 kcal
- Sugar: 1 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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