My Christmas Tree Deviled Eggs Recipe earned me lifelong appetizer duty in my family. These deviled eggs taste creamy, tangy, and herby with a festive crunch, perfect for holiday hosts and snack grazers, and they take about 35 minutes start to finish.
Easy Christmas Tree Deviled Eggs Recipe
This Christmas Tree Deviled Eggs Recipe uses simple pantry staples and a few herbs for color. You boil eggs, mash the yolks, then pipe cute little “trees” that hold their shape. The method stays straightforward and cleanup stays minimal.
You can mix the filling by hand or in a small food processor. You can pipe with a star tip or a snipped zip-top bag. You can decorate with items you already keep around, like dill, red bell pepper, or pretzel sticks.
Ingredients You’ll Need
- Large eggs: 6 (yields 12 deviled egg halves)
- Mayonnaise: 3 tablespoons (Duke’s or Hellmann’s both taste great; swap half with Greek yogurt for a lighter version)
- Dijon mustard: 1 teaspoon (yellow mustard works for a milder bite)
- White vinegar or lemon juice: 1 teaspoon
- Kosher salt: 1/4 teaspoon, plus more to taste
- Black pepper: 1/8 teaspoon
- Garlic powder: 1/8 teaspoon (optional, but it boosts savory flavor)
- Fresh herbs for green color and flavor: 2 tablespoons finely minced parsley, 1 tablespoon minced chives, and 1 tablespoon minced dill
- Garnishes to “decorate” the trees:
Equipment:
- Medium saucepan with lid
- Large bowl for an ice bath and a slotted spoon
- Cutting board and sharp knife
- Small mixing bowl and fork (or mini food processor)
- Piping bag with a small star tip (or a zip-top bag with a corner snipped)
- Paper towels for drying egg whites
How to Make Christmas Tree Deviled Eggs
- Prep: 23 minutes
- Cook: 12 minutes
- Total: 35 minutes
- Boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a full boil, cover, lower the heat, and simmer 12 minutes.
- Chill fast: Move the eggs to an ice bath and cool 10 minutes. Tap, roll, and peel under cool running water. Pat the peeled eggs dry.
- Halve and separate: Slice eggs lengthwise. Pop yolks into a bowl (or processor). Set the whites on paper towels to keep them dry for piping.
- Mix the filling: Mash yolks with mayonnaise, Dijon, vinegar or lemon, salt, pepper, and garlic powder. Stir in parsley, chives, and dill. For brighter green, blend in a handful of spinach or fold in avocado until the filling turns a tree-worthy shade.
- Adjust texture: Aim for thick and creamy so the trees stand tall. Add a teaspoon of mayo if it feels too stiff, or a pinch of salt and splash of vinegar if the flavor needs a lift.
- Pipe the trees: Load the filling into a piping bag with a star tip (or use a zip-top bag). Pipe a tight base on each egg white, then spiral upward to form a small cone. Press a trimmed pretzel stick into the bottom edge for a “trunk” if you like.
- Decorate: Dot on red bell pepper “ornaments,” tuck in tiny dill fronds for “needles,” and top with a cheddar or carrot star. Sprinkle a whisper of smoked paprika or sumac for color.
- Chill to set: Refrigerate 15 minutes to firm the peaks. Keep the platter chilled until serving.
Tips
- Use eggs that are at least a week old; the shells peel easier.
- Shock in an ice bath so the shells release cleanly and the yolks stay bright.
- Dry the whites well; moisture makes the filling slip.
- Keep the filling thick; a stiff swirl holds the tree shape.
- Don’t overwork the yolks; you want creamy, not gluey.
- Mince garnishes tiny; heavy “ornaments” topple the trees.
- Pipe just before serving for the sharpest edges on the swirl.
- Add pretzel trunks at the last minute so they stay crisp.
- Taste and salt boldly; cold food needs a touch more seasoning.
- Transport on a rimmed tray; pack garnishes separately and decorate on site.
Variations I’ve Tried
- Gluten-free: Use gluten-free pretzel sticks or skip them.
- Vegan swap: Use halved mini potatoes as the “whites,” then blend firm tofu or chickpeas with vegan mayo, Dijon, vinegar, turmeric, and a pinch of black salt for eggy flavor; pipe and decorate the same way.
- Lighter: Replace half the mayo with Greek yogurt.
- Herb twist: Blend in a spoon of pesto for green color and basil notes.
- Spicy: Add a dab of horseradish, wasabi, or sriracha.
- Extra savory: Fold in crisp bacon bits, minced pickles, or capers.
- Seafood: Top with a fleck of smoked salmon or a tiny shrimp.
Make-Ahead and Storage
Boil, peel, and halve the eggs up to 2 days ahead, and store the whites and yolk filling separately in airtight containers. Press plastic wrap directly on the surface of the filling to prevent browning, especially if you use avocado. Pipe and decorate the day you serve for the best texture. Keep leftovers covered in the fridge for up to 24 hours; skip the freezer.
Nutrition Information
Calories: about 65 per deviled egg half. Protein: roughly 3g per half. Carbs: under 1g per half. Fat: about 5g per half; swap in some Greek yogurt to lighten, or add avocado for extra healthy fats.
Christmas Tree Deviled Eggs Recipe
Ingredients
Instructions
- Place the eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat.
- Once boiling, remove from heat and let the eggs sit for 10 minutes.
- Transfer eggs to a bowl of ice water to cool. Peel the eggs once cool.
- Slice eggs in half lengthwise and remove the yolks. Place the yolks in a small bowl.
- Mash the yolks with mayonnaise, Dijon mustard, salt, and black pepper until smooth. Add green food coloring if desired for a festive look.
- Spoon or pipe the yolk mixture back into the egg whites, forming a tree-like peak.
- Decorate each 'tree' with chives as 'pine needles', and use red and yellow bell pepper as 'ornaments.'
- Refrigerate until ready to serve. Enjoy your festive Christmas Tree Deviled Eggs!