Christmas Tree Deviled Eggs are a fun and festive twist on a classic appetizer. These little eggs are filled with a creamy, tangy yolk mixture and decorated to look just like tiny Christmas trees, complete with green herbs and colorful toppings. They bring a cheerful vibe to any holiday spread and are super easy to recognize on the table.
I love making these deviled eggs because they add a playful touch to our holiday parties and always get a smile from guests. I usually use fresh chopped chives or parsley to create the “tree” effect, and a sprinkle of paprika or tiny red pepper bits to mimic ornaments. It’s a simple way to bring some color and holiday spirit into a dish that everyone already loves.
My favorite way to serve these Christmas Tree Deviled Eggs is on a platter lined with some greenery or pine sprigs to make the presentation extra festive. They’re perfect finger food while chatting with friends and family, and they make a great conversation starter. I always find myself sneaking a few before the party really gets going!
Key Ingredients & Substitutions for Christmas Tree Deviled Eggs
Eggs: Hard-boiled eggs are the base here. Fresh eggs peel easier after cooling. If eggs are really fresh and tough to peel, add a pinch of baking soda to the boiling water for easier shells removal.
Avocado: It replaces traditional mayo-based filling for creaminess and green color. If avocado isn’t your thing, use blended cream cheese with spinach or herbs for a similar look and texture.
Mayonnaise & Dijon mustard: These add creaminess and a mild tang. For a lighter option, try Greek yogurt or avocado mayo. Dijon mustard brings a subtle sharpness, but yellow mustard works fine too.
Lemon juice: Brightens the filling and keeps avocado from browning. Fresh lemon juice is best, but bottled works if fresh isn’t handy.
Herbs & garnish: Parsley or dill add fresh flavor and a pop of green. Pomegranate seeds and small red berries mimic ornaments. If not available, finely diced red bell pepper or cherry tomatoes can work.
Cheese stars: Cheddar is common for cutting stars, but you can try Swiss, mozzarella, or even yellow bell pepper for a star topper.
How Do I Make the Deviled Egg Filling Look Like a Christmas Tree?
Creating the tree shape is all about piping with the right tool and technique:
- Use a piping bag fitted with a star or open star tip for pretty ridges.
- If you don’t have a piping bag, use a plastic bag with a small corner cut off.
- Start from the base of the egg white half and build upwards in circles, gradually narrowing the layers.
- Keep your filling smooth and firm but pliable enough to pipe evenly.
- Chill the filled eggs before decorating; the filling firms up and holds the shape better.
These tips help your deviled eggs not only taste great but also look delightful—perfect for holiday parties!
Equipment You’ll Need
- Medium saucepan – for boiling the eggs evenly without cracks.
- Mixing bowl – to mash and mix the yolk and avocado filling smoothly.
- Fork or potato masher – helps mash the yolks and avocado well.
- Piping bag with star tip (or plastic bag with snipped corner) – perfect for shaping the filling into Christmas tree shapes.
- Small star-shaped cookie cutter or knife – to cut cheese stars for the tree toppers.
- Serving platter – to display your festive deviled eggs neatly and attractively.
Flavor Variations & Add-Ins
- Swap avocado with cream cheese mixed with finely chopped spinach for a creamy, green filling without avocado taste.
- Add crumbled cooked bacon or smoked salmon bits for a smoky, salty twist that pairs well with eggs.
- Mix in chopped fresh herbs like chives, dill, or tarragon to change the herbal flavor profile.
- Use finely diced red bell pepper or cherry tomato halves instead of pomegranate seeds for a milder, colorful “ornament.”
How to Make Christmas Tree Deviled Eggs
Ingredients You’ll Need:
Main Ingredients:
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
For Garnishing:
- Paprika or smoked paprika, for garnish
- Fresh parsley or dill, finely chopped (optional, for color and flavor)
- Small red berries or pomegranate seeds (to mimic ornaments)
- Cheese slices (such as cheddar), for star toppers
- Olive oil (to drizzle, optional)
How Much Time Will You Need?
Preparing these festive deviled eggs takes about 20 minutes of hands-on time. Boiling the eggs, cooling, peeling, and mixing the filling usually takes 15 minutes. Piping and decorating the eggs into Christmas tree shapes takes another 5 minutes. Chill them in the refrigerator for at least 30 minutes before serving to let the flavors meld and the shapes hold.
Step-by-Step Instructions:
1. Boil and Peel the Eggs:
Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let sit for 10-12 minutes. Drain the hot water and run cold water over the eggs to cool them quickly. Peel the eggs gently once they are cool enough to handle.
2. Prepare the Filling:
Slice each peeled egg in half lengthwise and carefully remove the yolks. Place yolks in a mixing bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the yolks. Mash everything together until you have a smooth, creamy mixture. For a little extra color and flavor, stir in finely chopped fresh parsley or dill if you like.
3. Pipe the Christmas Trees:
Fill a piping bag fitted with a star tip (or use a plastic bag with the corner snipped) with the avocado-yolk mixture. Starting at the base of each egg white half, pipe the mixture in a swirling upward motion, layering it to build a cone shape that looks like a little Christmas tree.
4. Decorate with Festive Toppings:
Decorate your piped “trees” by gently pressing small red berries or pomegranate seeds into the filling to mimic Christmas ornaments. Use a small cookie cutter or a knife to cut cheese slices into star shapes, placing one atop each tree. Sprinkle lightly with paprika for some added color and warmth.
5. Final Touches and Serving:
Optionally, drizzle a bit of olive oil around the base of the eggs on your serving platter for a polished look. Chill the finished deviled eggs in the refrigerator until you’re ready to serve. This helps the filling firm up and flavors to blend nicely.
Enjoy your bright, tasty, and fun Christmas Tree Deviled Eggs – perfect for holiday celebrations and sure to delight your guests!
Can I Use Regular Mayonnaise Instead of Avocado?
Yes, you can skip the avocado and use all mayonnaise for a classic deviled egg filling. The avocado adds creaminess and the green color, but regular mayo will still deliver great flavor.
How Do I Make the Christmas Tree Shape Without a Piping Bag?
If you don’t have a piping bag, use a plastic sandwich bag and snip a small corner off to pipe the filling. You can also spoon and carefully shape the filling with a small spatula or butter knife.
Can I Prepare These Deviled Eggs Ahead of Time?
Absolutely! You can boil eggs, prepare the filling, and pipe the trees a day in advance. Store them covered tightly in the fridge and decorate with ornaments and cheese stars just before serving for the freshest look.
How Should I Store Leftover Deviled Eggs?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Avoid storing with the garnishes on top to keep them fresh. Re-pipe or re-decorate if needed before serving again.