Recipe Card
Hook: Recipe Title & Quick Description
Christmas Tree Deviled Eggs – A festive twist on classic deviled eggs, piped into adorable Christmas tree shapes and perfect for holiday parties.
Servings & Timing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 deviled eggs (6 whole eggs)
- Dietary: Vegetarian, Gluten-Free, Low-Carb
Ingredients List
- Large eggs
- Mayonnaise
- Dijon mustard
- White vinegar or lemon juice
- Salt
- Black pepper
- Fresh parsley
- Fresh dill
- Green food coloring
- Red bell pepper
- Shredded coconut
- Yellow bell pepper or cheddar cheese slices
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
- Transfer eggs to an ice bath and cool completely. Peel once cooled.
- Slice eggs in half lengthwise and carefully remove yolks.
- Add yolks to a food processor with mayonnaise, mustard, vinegar, salt, and pepper.
- Add parsley, dill, and green food coloring. Blend until smooth and thick.
- Transfer mixture to a piping bag fitted with a star tip.
- Pipe filling onto egg whites in a stacked, tree-like swirl.
- Garnish with finely diced red bell pepper, shredded coconut, and star-shaped bell pepper or cheese pieces.
- Chill for 15 minutes before serving for best texture.
Additional Notes
- Use older eggs for easier peeling.
- This recipe is naturally gluten-free and low-carb.
- Ingredient substitutions are listed below.
Brief Introduction (After Recipe Card)
These Christmas Tree Deviled Eggs are a fun, festive upgrade to the classic appetizer everyone loves. Designed to look like miniature holiday trees, they’re surprisingly easy to make and always the first thing to disappear from the party table. I started making these when I wanted a holiday appetizer that was cute, savory, and not dessert-heavy—and they’ve been a hit every year since.
Step-by-Step Cooking Guide
Preparing the Eggs
Boil the eggs just until set to avoid gray yolks. Cooling them completely in an ice bath helps with clean peeling.
Tip: Gently roll eggs on the counter to loosen shells before peeling.
Making the Filling
Blending the yolks with herbs creates a smooth, vibrant green filling that pipes cleanly.
Tip: If the mixture feels too soft, refrigerate it for 10 minutes before piping.
Piping the Trees
Pipe in layers, starting with a wider base and finishing with a pointed top.
Tip: Keep pressure steady on the piping bag to maintain clean ridges.
Ingredient Details and Substitution Tips
Key Ingredient Notes
- Fresh Herbs: Parsley and dill provide color and freshness. Fresh herbs are essential here for the bright green hue.
- Mayonnaise: Full-fat mayonnaise gives structure and richness.
Substitutions
- Mayonnaise → Greek yogurt (lighter option, slightly tangy)
- Fresh herbs → Spinach plus parsley (for deeper green color)
- Dijon mustard → Yellow mustard (milder flavor)
Equipment Alternatives
- No food processor? Mash yolks with a fork and mix thoroughly by hand.
- No piping bag? Use a zip-top bag with the corner snipped off.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add 1 teaspoon pickle juice for extra tang
- Mix in 1 tablespoon finely grated parmesan for umami
- Add smoked paprika for warmth
Dietary Variations
- Dairy-Free: Ensure mayonnaise is dairy-free
- Keto-Friendly: Recipe already qualifies
Serving Suggestions
Serve on a black or white platter for contrast. Sprinkle extra coconut “snow” around the plate for presentation.
Storage and Make-Ahead Information
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Not recommended. Best served chilled.
Make-Ahead Tips
Prepare filling and egg whites up to 24 hours in advance. Assemble just before serving for best appearance.
Shelf Life Notes
Herb-based filling may darken slightly after 24 hours but remains safe to eat.
Nutrition Facts (Per Deviled Egg Half – Approximate)
- Calories: 65
- Protein: 3g
- Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Sodium: 70mg
Allergens: Egg
Frequently Asked Questions (FAQs)
Q: Can I make these without food coloring?
A: Yes. Use extra herbs or add a small amount of blanched spinach for natural color.
Q: Why is my filling too runny?
A: Too much mayonnaise. Add more yolk or chill the mixture before piping.
Q: Can I freeze deviled eggs?
A: No. Freezing ruins the texture of both eggs and filling.
Optional Personal Notes
These deviled eggs started as a last-minute experiment for a holiday potluck and quickly became a tradition. They’re playful, nostalgic, and prove that even classic recipes can be dressed up for special occasions.
Call-to-Action
Try these Christmas Tree Deviled Eggs for your next holiday gathering and let me know how they turned out. Share your variations, leave a rating, or tag your creation on social media. I’d love to see your festive spin on them.
