Nothing says festive like a plate of charming holiday treats, and this Christmas Tree Deviled Eggs Recipe is just that—a delicious and whimsical way to elevate a classic appetizer. With creamy avocado in the filling and bright bell pepper stars on top, these deviled eggs bring a playful, colorful spirit to your holiday table.
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Why You'll Love This Recipe
I’m always on the lookout for holiday recipes that are both eye-catching and tasty, and this Christmas Tree Deviled Eggs Recipe hits the sweet spot. It’s a guaranteed crowd-pleaser that mixes creamy textures with festive flair—trust me, your guests will ask for the recipe.
- Festive Presentation: Each deviled egg is piped to resemble a mini Christmas tree, making your appetizer table instantly joyful.
- Unique Flavor Twist: The addition of ripe avocado adds a silky richness that makes these eggs pop with creamy goodness.
- Simple to Make: No fancy tools or rare ingredients here—just your everyday kitchen staples and a little creativity.
- Customizable Garnishes: You can easily swap out the bell pepper stars or red pepper flakes for pomegranate seeds or herbs to suit your mood.
Ingredients & Why They Work
Each ingredient in this Christmas Tree Deviled Eggs Recipe plays a role in balancing texture and flavor, ensuring the filling is creamy yet bright, with just the right zing. Shopping for fresh, ripe avocado and a crisp bell pepper will make a notable difference in the final result.
- Eggs: The star of the show, hard-cooked eggs provide the canvas and the needed protein punch.
- Mayonnaise: Adds rich creaminess and helps bind the filling smoothly.
- Dijon Mustard: Delivers a subtle tang that brightens the filling without overpowering.
- Lemon Juice: Freshly squeezed lemon juice cuts through richness with a clean, zesty flavor.
- Avocado: This is my secret weapon—adds buttery texture and makes the filling extra luscious.
- Salt & Pepper: Essential for seasoning and enhancing all other flavors.
- Crushed Red Pepper Flakes: Provide a gentle heat and festive red "ornaments" look on top.
- Yellow Bell Pepper: Used with a star-shaped cutter to make cute tree toppers that add crunch and color.
Make It Your Way
One of the best things about this Christmas Tree Deviled Eggs Recipe is how easy it is to personalize. I love adding little touches that suit my mood or the occasion, and you can too! Don’t hesitate to swap out garnishes or tweak the filling for dietary needs.
- Variation: I sometimes swap avocado for cream cheese if I want a slightly tangier, richer filling—it’s delicious either way.
- Spice it up: If you love a bit of heat, try mixing in a pinch of cayenne or paprika to the filling for a smoky kick.
- Herb Boost: Adding fresh chopped dill or chives inside the filling gives it a fresh, garden-like aroma that works beautifully.
- Allergy-Friendly: For an egg-free option, try making a guacamole-stuffed mini bell pepper tree instead—same festive feel with a twist.
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Step 1: Perfectly Cook Your Eggs
I swear by the Instant Pot method for hard-cooking eggs—it makes peeling so much easier. Cook the 6 eggs for 5 minutes on high pressure, then quick-release and submerge in an ice bath to stop cooking and cool quickly. Once cooled, gently peel the shells without tearing the whites.
Step 2: Make the Creamy Filling
Halve your eggs lengthwise, then scoop the yolks into a bowl. Mash them up with mayo, Dijon mustard, fresh lemon juice, and that half avocado until smooth and luscious. Season with salt and pepper—taste as you go! The avocado gives this filling a silky texture that sets it apart from your usual deviled eggs.
Step 3: Pipe Your Christmas Trees
Using a piping bag or a small zip-top bag with the corner snipped off, pipe the filling back into the egg whites forming a tall swirl that mimics a Christmas tree shape. Don’t be shy—give the trees some height!
Step 4: Add Festive Ornaments and Toppers
Sprinkle a few crushed red pepper flakes for a pop of red “ornaments,” or get creative with tiny pieces of red bell pepper or pomegranate seeds. Then, use a 1-inch star-shaped cookie cutter to cut stars from the yellow bell pepper and pop one atop each tree. Instantly adorable and festive!
Top Tip
Over the years, I’ve learned that a few small tricks make your Christmas Tree Deviled Eggs really shine and keep guests coming back for more.
- Egg Peeling Hack: Always cool your eggs in an ice bath right after cooking—this helps separate the membrane and makes peeling a breeze.
- Filling Consistency: If your mixture feels too thick to pipe, stir in a tiny splash of milk or more mayo to smooth it out.
- Use Fresh Ingredients: Fresh lemon juice and ripe avocado make a huge flavor difference; avoid bottled lemon juice or underripe fruit.
- Keep Them Chilled: Store deviled eggs in a covered dish in the fridge until ready to serve—this keeps the filling firm and fresh.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I actually love swapping the traditional paprika sprinkle for crushed pistachios alongside the red pepper flakes—it adds a lovely crunch and a green “pine needle” vibe. Tiny mint leaves or sprigs of fresh dill also make dreamy garnishes that complement the avocado very well.
Side Dishes
When I serve these eggs, I like pairing them with a simple winter salad featuring citrus segments and toasted nuts, or alongside a platter of smoked meats and cheeses. They hold up nicely next to heartier sides without being overwhelming.
Creative Ways to Present
For a real showstopper, I arrange the deviled eggs on a large platter lined with fresh kale or evergreen sprigs, adding extra bell pepper stars scattered around to echo the tree shapes. Sometimes I slice bright red radishes thinly and scatter those too—they look like festive ornaments on snow.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Tree Deviled Eggs keep best when stored in an airtight container in the fridge, covered with plastic wrap to avoid drying out. I’ve found they stay fresh for about 2 days, but best enjoyed the same day if you want them perfectly firm and fresh.
Freezing
I don’t recommend freezing deviled eggs, especially with avocado in the filling, as the texture gets mushy and watery after thawing. It’s better to make them fresh or at least within a day of serving for best quality.
Reheating
These are best served cold or at room temperature. If your fridge chills them a bit too much, just sit them out for 15–20 minutes before serving to bring out the flavors and soften the filling slightly.
Frequently Asked Questions:
Yes! You can hard-cook and peel the eggs a day ahead, then prepare and pipe the filling the morning you plan to serve. Store wrapped in the fridge to keep fresh.
If you’re not a fan of avocado or don’t have any on hand, cream cheese or Greek yogurt makes a great substitute that still gives creaminess to the filling.
Make sure your filling is smooth and not too thick—if it seems dry, add a little more mayo or lemon juice. Use a piping bag with a large star tip or cut a large opening in a zip-top bag corner to get good height and texture.
For an egg-free option, consider stuffing mini bell peppers or cucumber cups with a creamy avocado and mustard-based filling. While it won’t be traditional deviled eggs, it captures the festive look and flavor.
Final Thoughts
This Christmas Tree Deviled Eggs Recipe holds a special place on my holiday menu because it combines nostalgia with fun creativity. It’s such a joy to make and even better to share with friends and family around the table. Once you try it, I’m sure it’ll become a festive tradition you look forward to each year!
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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
These festive Christmas Tree Deviled Eggs are a delightful holiday appetizer featuring creamy avocado-infused filling piped into egg whites and decorated to resemble mini Christmas trees. Perfect for parties, brunch, or Christmas Eve dinner, they combine classic deviled egg flavors with a fun and colorful presentation.
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 and pepper to taste
- Crushed red pepper flakes or red pepper pieces for garnish
Decoration
- 1 large yellow bell pepper (for star-shaped garnish)
Instructions
- Cook Eggs: Hard-cook the eggs using your preferred method until fully cooked, about 10 minutes. Allow them to cool enough to handle.
- Peel and Halve Eggs: Carefully peel the cooled eggs and slice them lengthwise in half.
- Prepare Filling: Scoop the yolks into a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, and ripe avocado until smooth. Season with salt and pepper to taste.
- Fill Egg Whites: Pipe the yolk mixture back into the egg white halves, creating a tall swirl in each to resemble a Christmas tree shape.
- Garnish: Sprinkle crushed red pepper flakes or place tiny red pepper pieces or pomegranate seeds on top of the filling to act as ornaments.
- Cut Bell Pepper Stars: Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper.
- Top with Stars: Place one bell pepper star on the tip of each deviled egg tree to complete the festive look.
Notes
- For perfectly cooked eggs, you can use Instant Pot or stovetop methods as preferred.
- The avocado adds creaminess and a subtle flavor that complements the traditional deviled egg taste.
- Try substituting pomegranate seeds for red pepper pieces for a sweeter ornament option.
- These deviled eggs are great for holiday parties but can also add fun flair to brunch or appetizer spreads year-round.
- Make the stars in advance to speed up assembly before 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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