If you're looking for a festive, fresh twist on a classic snack, this Christmas Tree Deviled Eggs Recipe is a must-try. Perfect for holiday parties or cozy family gatherings, these deviled eggs are dressed up like miniature Christmas trees, bringing charm and flavor to your appetizer spread. You'll love how they balance creamy avocado with bright herbs, and that playful presentation always sparks conversation.
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What Sets This Apart
Unlike your usual deviled eggs, this recipe swaps classic yolk filling for creamy avocado, giving a fresh, silky texture that won't dry out. The fun Christmas tree shape adds a festive touch that's surprisingly simple and elegant.
- Consistent Results: Perfectly boiled eggs and smooth avocado mix ensure each bite melts in your mouth.
- Rich, Balanced Flavor: The tang from Dijon and lemon lifts the creamy filling beautifully without overpowering.
- Pantry-First Ingredients: Most of these are items you likely have on hand, making it an easy go-to recipe.
- Weeknight Friendly: Thoughtful prep steps and quick assembly mean you spend less time fussing in the kitchen.
Ingredient Snapshot
When making this Christmas Tree Deviled Eggs Recipe, I rely on fresh, ripe avocado to keep the filling creamy and vibrant. Selecting colorful bell peppers and fresh parsley not only boosts flavor but makes the garnish pop visually, enhancing that holiday vibe.
- Eggs: Fresh, large eggs provide firm whites and rich yolks, crucial for a smooth filling.
- Avocado: Choose ripe but slightly firm for easy mashing and creamy texture.
- Mayonnaise: Adds silkiness and balances avocado with a touch of tang.
- Dijon Mustard: Gives a subtle sharpness that complements the richness.
- Red Bell Pepper: Bright and crisp, perfect for "ornaments" decorating the tree.
- Parmesan Cheese: Adds a slightly salty "snow" finish that melts in your mouth.
- Cheddar Cheese: Use a slice for stars - a cute, cheesy topping that ties the look together.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Christmas Tree Deviled Eggs Recipe
Step 1 - Prep & Season
Start by boiling your eggs precisely for 12 minutes. This timing delivers firm yolks without any greenish rim, which can affect color and texture of your filling. I drop them carefully into boiling water with a slotted spoon, then move them right into an ice bath for a full 10 minutes. The chill not only cools eggs quickly but makes peeling so much easier - trust me, the peeling under cool running water trick is a game changer. Once peeled, slice each egg in half lengthwise and pop the yolks into a bowl.
Step 2 - Build Flavor
Next, add ripe avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to your yolks. Using a fork or potato masher, carefully mash until the mixture is luxuriously smooth and creamy with a beautiful green hue. You'll notice how the lemon juice brightens the avocado's richness and the Dijon adds a subtle punch - it all balances perfectly. Taste and tweak seasoning here before moving on.
Step 3 - Finish for Best Texture
Transfer this creamy filling into a piping bag with a star tip - if you don't have one, a plastic bag with a snipped corner works just fine. Pipe the filling into the egg white halves, shaping each into a little tree cone. Then, decorate with finely diced red bell pepper "ornaments," sprinkle chopped parsley for leafy texture, and dust with salty Parmesan "snow." Cut tiny cheddar cheese stars using a small cutter and crown each tree. The sharp cheddar adds a nice contrast and makes these eggs instantly festive.
Cook's Notes & Tricks
From my many times making this Christmas Tree Deviled Eggs Recipe, I can tell you that the key to gorgeous presentation and ease is in the prep. Peeling eggs flawlessly and smoothing out the filling means you spend less time fussing and more time enjoying the gathering.
- Doneness Cue: Eggs are perfectly cooked when a short simmer of exactly 12 minutes yields bright, firm yolks.
- Temperature Trick: Plunging straight into ice water halts cooking and makes peeling painless.
- Make-Ahead Move: The filling and egg whites can be prepped a day before; assemble just before serving.
- Avoid This Pitfall: Don't skip peeling under running water - it helps keep whites intact and shell-free.
Serve & Enjoy
Finishing Touches
I love finishing these Christmas Tree Deviled Eggs Recipe with fresh parsley and a light dusting of Parmesan. It looks like winter's first snow, instantly making the eggs feel seasonal without extra effort. The cheddar star on top adds a playful, nostalgic element that kids especially adore.
Pairs Beautifully With
Pair these festive deviled eggs with crisp veggie trays, tangy cranberry sauce, or even a simple smoked salmon appetizer for balance. The creamy richness of the avocado filling complements bright, fresh flavors, so don't hesitate to add a zesty side salad or pickled vegetables.
Simple Plating Wins
Arrange your Christmas Tree Deviled Eggs Recipe on a large platter lined with fresh kale or lettuce leaves to mimic a forest floor. Adding sprigs of herbs and scattering a few extra diced peppers around amps up the visual appeal. A few festive picks or small decorations nearby will elevate this easy appetizer to holiday table charm.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover Christmas Tree Deviled Eggs Recipe in an airtight container in the refrigerator for up to two days. Keep the filling separate if possible to prevent the egg whites from becoming soggy. When you plate again, add fresh garnishes for crispness.
Freezing Tips
These deviled eggs don't freeze well due to the creamy avocado filling, which can change texture and color. I recommend enjoying them fresh or refrigerated rather than frozen for best taste and appearance.
Reheating Christmas Tree Deviled Eggs Recipe Without Drying Out
Since this recipe is best served chilled or at room temperature, reheating isn't typical. If you must warm them slightly, do so for just a few seconds in the microwave on low power, covered with a damp paper towel to retain moisture. Otherwise, enjoy them cool to appreciate the creamy texture fully.
Frequently Asked Questions
Yes! You can boil and peel the eggs, and prepare the filling a day in advance. Store them separately and assemble the filling just before serving to keep textures fresh.
No worries! You can cut small triangles or freehand simple star shapes with a paring knife. The charm is in the homemade look.
You can try cream cheese for a different creamy texture, but avocado's flavor and color are key to the Christmas tree effect.
Keep the filling and egg whites separate until right before serving, and avoid storing fully assembled eggs for more than a few hours.
Final Thoughts
PrintFull Recipe
Christmas Tree Deviled Eggs Recipe
Celebrate the holidays with these festive Christmas Tree Deviled Eggs. Creamy avocado replaces traditional yolk filling for a vibrant green, healthy twist. Decorated with red bell pepper 'ornaments', parsley 'leaves', grated Parmesan 'snow', and topped with a cheddar cheese star, these elegant appetizers are perfect for Christmas parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 deviled egg halves
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Eggs and Filling
- 6 large eggs
- 1 medium ripe avocado
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Garnishes
- ¼ cup finely diced red bell pepper
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 slice cheddar cheese (for stars)
Instructions
- Boil the Eggs: Bring a large pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon. Boil for exactly 12 minutes for firm yolks.
- Cool and Peel: Immediately transfer the cooked eggs to a large bowl of ice water. Let them cool completely for at least 10 minutes. Once cooled, gently tap each egg on a hard surface to crack the shell all over. Peel the eggs under cool running water to remove shells smoothly.
- Prepare Egg Halves: Slice each peeled egg in half lengthwise. Remove the yolks and place them in a medium bowl. Set the egg white halves aside for filling.
- Mash the Filling: Add the avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl with egg yolks. Mash thoroughly with a fork or potato masher until smooth and creamy. Adjust seasoning to taste.
- Pipe the Filling: Transfer the avocado yolk mixture to a piping bag fitted with a star tip (or plastic bag with snipped corner). Pipe the mixture into each egg white half, building up a cone or tree shape.
- Decorate: Gently press finely diced red bell pepper onto the green filling as ornaments. Sprinkle chopped fresh parsley for leafy effects and grated Parmesan cheese for a snow-like dusting.
- Add Cheese Stars: Using a small star-shaped cookie cutter or hand-cut, form stars from the cheddar cheese slice. Place one cheddar star on top of each deviled egg tree.
- Serve or Chill: Arrange deviled egg trees on a platter and serve immediately or refrigerate until ready to serve.
Notes
- Use very fresh eggs for the best taste and texture.
- To make peeling easier, use older eggs if possible or follow the ice water bath technique as described.
- Adjust the amount of mayonnaise for a creamier or firmer filling as desired.
- Substitute Greek yogurt for mayonnaise for a lighter, tangier version.
- Fresh lemon juice brightens the avocado flavor and prevents browning.
- If you don't have a piping bag, a zip-top plastic bag with a corner snipped off works well.
- Prepare the filling ahead and keep refrigerated to save time during party prep.
- Use different colored bell peppers for a more colorful decoration.
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