There's something truly festive and fun about a Christmas Tree Deviled Eggs Recipe, especially when the holidays roll around. These bite-sized beauties make a perfect appetizer for family gatherings or holiday parties, combining creamy, tangy filling with an adorable twist to brighten up your buffet. You'll notice how the vibrant green avocado filling and the pop of red bell pepper bring a fresh, lively feel to the classic deviled egg-plus, they're surprisingly simple to make!
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Why This Recipe Works
This Christmas Tree Deviled Eggs Recipe combines the creamy richness of avocado with the classic tanginess of deviled eggs, creating a balanced, fresh flavor that's as visually delightful as it is tasty. Every step is crafted to help you get consistent texture and a beautiful presentation without stress.
- Consistent Texture: Perfectly boiled eggs ensure silky whites and smooth yolk filling every time.
- Deep, Balanced Flavor: Combining avocado with Dijon mustard and lemon juice brings brightness and creaminess.
- Simple Ingredients: A short list of fresh, easy-to-find items makes this approachable.
- Fast Prep, Big Payoff: Ready in just over half an hour, it's impressive but quick to prepare.
Ingredient Game Plan
Choosing ripe, fresh ingredients is the key to a great Christmas Tree Deviled Eggs Recipe. The avocado should feel soft but not mushy, and eggs must be fresh for easy peeling. I like to use good-quality mayonnaise and fresh herbs-they really lift this dish to the next level.
- Large eggs: Use fresh, but not straight-from-the-farm super fresh as slightly older eggs peel easier.
- Ripe avocado: Should yield to gentle pressure but not be brown or overripe inside.
- Mayonnaise: Adds creaminess; plain or light mayo both work depending on your taste.
- Dijon mustard: Brings gentle heat and depth.
- Fresh lemon juice: Brightens the avocado and stops it from browning.
- Red bell pepper: Provides a festive color and crunch.
- Fresh parsley: Adds color and a fresh herbal note.
- Parmesan cheese: Gives a subtle salty, nutty dusting.
- Cheddar cheese slice: To cut out tiny stars for topping your deviled egg Christmas trees.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Christmas Tree Deviled Eggs Recipe
Step 1 - Prep & Season
Start by carefully boiling your eggs for exactly 12 minutes to achieve fully set yolks without the greenish ring. I've found that plunging them immediately into ice water shocks the eggs, making peeling a breeze later. When peeling, I like to do it gently under cool running water; it helps rinse away any tiny bits of shell and releases the membrane from the egg white. You'll get beautifully smooth halves ready to fill. Then scoop out the yolks to prepare for that creamy avocado mixture.
Step 2 - Build Flavor
In a bowl, mash the yolks and ripe avocado together with the mayonnaise, Dijon mustard, fresh lemon juice, salt, and pepper until the texture is completely creamy and smooth. I like to take a moment here to taste and tweak-sometimes a little more lemon juice or mustard makes a big difference. This mixture should be a vibrant green, silky, and ready to pipe or spoon into the egg whites.
Step 3 - Finish for Best Texture
Fill a piping bag with the avocado filling and carefully pipe it into the egg white halves, building a little cone-shaped "tree." If you don't have a star tip, just a snipped sandwich bag corner works just fine! Then press finely diced red bell pepper pieces into the green filling; these look just like Christmas tree ornaments. Sprinkle chopped fresh parsley on top for a leafy touch and some grated Parmesan to mimic a dusting of snow. Lastly, cut tiny cheese stars from a slice of cheddar and place one atop each tree. The layered textures and colors are as joyful as the flavors.
Pro Moves I Swear By
From my rounds of testing, these little tips have saved me time and yielded the best results. You'll get that smooth, visually captivating Christmas Tree Deviled Eggs Recipe like a pro, and it won't stress you out.
- Doneness Cue: After 12 minutes boiling, yolks develop a firm but moist texture without gray rings.
- Temperature Trick: The ice bath cools eggs fast, helping peel shells cleanly and easily.
- Make-Ahead Move: You can prep filling and cut toppings the day before, then assemble just before serving.
- Skip This Pitfall: Avoid overfilling egg whites; build your "trees" gently to keep them stable and neatly shaped.
Serve It Up
Finishing Touches
I love how the tiny cheddar cheese stars on top give these deviled eggs their holiday magic. The contrast of bright green filling, red pepper "ornaments," and fresh parsley feels festive and fresh. A light sprinkle of Parmesan adds subtle savory notes and a little snowy sparkle-perfect for the season.
Great Pairings
For balance, pair these Christmas Tree Deviled Eggs Recipe treats with crisp crudités or a crunchy winter slaw to add fresh texture. I also enjoy serving them alongside a simple cheese board or warm spiced nuts; the creamy eggs complement crunchy, salty nibbles beautifully.
Easy Plating Wins
Arrange your deviled egg trees in neat rows on a long platter for an eye-catching display. Scatter a few fresh parsley leaves or whole sprigs around the edges to echo the green theme. For casual occasions, a rustic wooden board adds warmth, while a sleek white dish lets the colors pop for elegant gatherings.
Make-Ahead & Storage
Storing Leftovers
Place leftover deviled eggs in an airtight container lined with paper towels to absorb moisture. Stored in the fridge, they stay fresh up to 2 days. You might notice the avocado mixture darkens slightly, so covering tightly with plastic wrap pressed directly on the surface helps keep it looking bright.
Freezer Notes
Because of the avocado and mayonnaise, freezing is not recommended for the Christmas Tree Deviled Eggs Recipe. The texture would suffer upon thawing and the filling could become watery or grainy, so it's best enjoyed fresh or within a couple of days refrigerated.
Reheating Christmas Tree Deviled Eggs Recipe Without Drying Out
Deviled eggs are best served cold or at room temperature. If you prefer, take them out of the fridge about 15 minutes before serving to remove chill. Reheating in microwave or oven isn't ideal since the filling can dry or separate, but if you must, use short 5-10 second bursts at low power, covering them lightly with a damp paper towel to retain moisture.
Frequently Asked Questions
Yes, you can swap out avocado for the classic mayonnaise filling, but you'll lose the vibrant green color and some creaminess that avocado adds. For the full festive effect, avocado is ideal.
The fresh lemon juice in the recipe helps delay browning significantly. Also, prepare the filling just before serving or cover tightly with plastic wrap pressed onto the surface if storing.
Using a piping bag with a star tip creates pretty ridged "trees," but if you don't have one, a sandwich bag with a corner snipped off works well, too. A spoon can be used but may not hold the shape as neatly.
You can prep the filling and cut the garnishes a day in advance, but I recommend assembling the deviled eggs right before serving to keep the colors fresh and the shells intact.
Final Thoughts
PrintComplete Recipe
Christmas Tree Deviled Eggs Recipe
This festive Christmas Tree Deviled Eggs recipe transforms classic deviled eggs into a holiday centerpiece that's both delicious and visually stunning. Creamy avocado replaces traditional yolk filling for a vibrant green color, decorated with red bell pepper 'ornaments,' parsley 'leaves,' Parmesan 'snow,' and a cheddar cheese star topper. Perfect as a holiday appetizer or party snack, these easy-to-make deviled eggs offer a creamy texture with fresh flavors and a delightful presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 deviled eggs
- Category: Appetizer
- Method: Stovetop
- 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. Immediately transfer the cooked eggs to a large bowl of ice water to cool completely for at least 10 minutes, which helps make peeling easier.
- Peel the eggs: Gently tap each cooled egg on a hard surface to crack the shell all over. Peel the eggs under cool running water to wash away shell fragments and release the membrane, leaving smooth, intact egg whites.
- Prepare the yolk mixture: Slice each peeled egg in half lengthwise and remove the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mash with a fork or potato masher until completely smooth, creamy, and vibrant green. Taste and adjust seasoning if needed.
- Fill the egg whites: Transfer the avocado yolk mixture into a piping bag fitted with a star tip or a plastic bag with a corner snipped off. Pipe the filling into each egg white half, shaping it into a cone or tree shape.
- Decorate the deviled eggs: Gently press finely diced red bell pepper onto the green filling as ornaments. Sprinkle with chopped parsley to resemble leaves and dust with grated Parmesan cheese for a snowy effect.
- Add cheddar cheese stars: Use a small star-shaped cookie cutter or carefully cut by hand small stars from the cheddar slice. Place one cheddar star on top of each deviled egg tree.
- Serve: Arrange the decorated deviled eggs on a platter and serve immediately or chill until ready to serve.
Notes
- To make peeling eggs easier, use eggs that are at least a few days old.
- If you don't have a piping bag, you can use a resealable plastic bag with a corner cut off.
- For a dairy-free option, omit the Parmesan and cheddar cheese garnishes or substitute with a vegan cheese alternative.
- Prepare eggs a day ahead and store peeled eggs in water to keep them moist before stuffing.
- Ensure the avocado is ripe but firm to achieve a smooth filling without browning quickly.
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