Why You’ll Love This Recipe
Deviled Egg Christmas Trees are a charming and delicious way to bring holiday magic to your appetizer table. They take classic deviled eggs—a nostalgic favorite—and transform them into adorable little “trees” using a creamy green filling and playful garnishes. These festive bites are easy to assemble, visually impressive, and perfect for Christmas gatherings, potlucks, or holiday brunches. I once added a touch of fresh dill to the filling, and it gave the “trees” such a fragrant, evergreen quality that guests thought it was intentional. The rich yolk mixture pairs beautifully with the freshness of herbs and the mild sweetness of garnishes, giving you a classic flavor profile with a seasonal twist. Whether displayed on a platter with rosemary “branches” or served individually, these Deviled Egg Christmas Trees add sparkle, whimsy, and flavor to any celebration.
Deviled Egg Christmas Trees: A Festive, Whimsical Holiday Appetizer
- Total Time: 25 mins
- Yield: 24 deviled eggs
- Diet: Vegetarian
Description
Festive deviled eggs decorated to look like Christmas trees, topped with herbed green filling and colorful garnishes—perfect for holiday parties.
Ingredients
- 12 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1–2 drops green food coloring (optional for tree effect)
- 1 tbsp fresh dill or parsley, finely chopped
- Red bell pepper, finely diced (for ornaments)
- Yellow bell pepper or cheese star shapes (for tree toppers)
Instructions
- Slice hard-boiled eggs in half and remove the yolks.
- Place yolks in a bowl and mash until smooth.
- Add mayonnaise, mustard, lemon juice, garlic powder, salt, pepper, dill/parsley, and optional green food coloring.
- Mix until creamy. Adjust color as desired.
- Transfer filling to a piping bag with a star or round tip.
- Pipe tall swirls of filling onto each egg white to resemble Christmas trees.
- Decorate with tiny diced red bell pepper as ornaments.
- Finish with a small star shape cut from yellow bell pepper or cheese.
- Refrigerate until serving.
Notes
- Use avocado instead of food coloring for a natural green tint.
- For extra flavor, add a pinch of smoked paprika or chives to the yolk mixture.
- Pipe the filling high to give each “tree” dimension.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Hard-boiled eggs
Eggs serve as the base of the recipe. Their firm whites hold the tree-shaped topping, while the yolks make a rich, smooth filling.
Mayonnaise
Mayonnaise adds creaminess, binding the yolks into a silky mixture that pipes easily.
Dijon or yellow mustard
Mustard gives the filling tang and gentle heat, balancing the richness.
Green food coloring or blended spinach
Used to tint the filling green, creating the visual illusion of a mini Christmas tree. Spinach puree gives a natural option.
Salt and pepper
Seasonings that enhance and balance the creamy filling.
Fresh dill or parsley
Herbs bring brightness and delicate texture, helping form a tree-like shape.
Paprika
Paprika adds gentle warmth and color, complementing the creamy filling.
Decorative toppings
Chopped red pepper, minced chives, shredded carrot, or small diced pickles can serve as “ornaments” for the tree design.
Directions
Begin by slicing the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add mayonnaise, mustard, salt, and pepper, stirring until creamy and well combined. If you prefer natural coloring, blend a small handful of spinach with the mayonnaise before mixing. Otherwise, add a drop or two of green food coloring until the mixture reaches your desired shade.
Transfer the yolk mixture to a piping bag fitted with a star or round tip. Pipe a tall, swirled mound onto each egg white base, shaping it upward to resemble a small Christmas tree. Sprinkle the piped filling lightly with dill or parsley to enhance the tree effect.
Decorate each “tree” with tiny bits of red pepper, carrot, chives, or other small vegetables, placing them like ornaments. For a finishing touch, dust lightly with paprika. Chill the deviled eggs for at least 20 minutes before serving so the filling firms slightly.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 12 people (24 deviled egg halves). Preparation takes about 20 minutes, and chilling requires another 20 minutes. Total estimated time: approximately 40 minutes.
Storage/reheating
Store deviled eggs in an airtight container in the refrigerator for up to two days. Keep them chilled until ready to serve. Reheating is not recommended, as deviled eggs are best served cold. Avoid freezing, as eggs and the creamy filling do not freeze well.
Variations and Customizations
Herbed Green Goddess Deviled Eggs
Blend the filling with parsley, dill, chives, and a touch of lemon juice for a fresh, bright flavor.
Avocado Green Deviled Eggs
Add mashed avocado for a naturally green, creamy filling with mild sweetness.
Spinach-Artichoke Deviled Eggs
Incorporate finely chopped spinach and artichoke for a dip-inspired twist.
Pesto Christmas Trees
Mix a bit of basil pesto into the yolk mixture for a vibrant, aromatic filling.
Smoky Paprika Version
Add smoked paprika to the filling for deeper flavor and warm color.
Spicy Christmas Trees
Stir in a touch of sriracha or jalapeño for heat.
Pickle-Lovers’ Deviled Eggs
Add finely diced dill pickles or relish for tangy crunch.
Bacon-Studded Ornaments
Use tiny bacon bits as “ornaments” for a savory twist.
Truffle Deviled Eggs
Add a drop of truffle oil for an elegant, earthy version.
Mini Star Toppers
Cut tiny stars from yellow bell pepper to place on the tops of the trees.
FAQs
How do I prevent deviled eggs from tipping over?
Trim a tiny slice off the bottom of each egg white half to create a flat surface.
Can I make these ahead of time?
Yes—prepare up to one day ahead; decorate just before serving.
Is food coloring necessary?
No, you can use blended spinach, parsley, or avocado for natural green coloring.
How do I avoid lumpy yolks?
Mash thoroughly or use a fine sieve for a super-smooth filling.
Can I use store-bought boiled eggs?
Yes, but freshly boiled eggs have better texture.
How do I peel eggs cleanly?
Use slightly older eggs and cool them fully before peeling.
Can I make the filling thicker?
Add additional yolks or reduce mayonnaise for more firmness.
Can children help decorate?
Absolutely—this recipe is great for fun holiday kitchen activities.
Can I add protein to the filling?
Finely chopped shrimp or crab works well, but keep pieces small.
Are these gluten-free?
Yes—this recipe is naturally gluten-free.
Conclusion
Deviled Egg Christmas Trees are a festive, charming twist on a classic appetizer, bringing cheer and creativity to your holiday table. With their creamy filling, delightful decorations, and whimsical design, they stand out as both delicious and visually stunning. Easy to customize and simple to prepare, they’re an ideal choice for Christmas parties, family gatherings, or winter brunches. Serve them chilled, display them proudly, and enjoy a holiday appetizer that’s as fun to make as it is to eat.
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