Description
Festive deviled egg Christmas trees are a fun, elegant twist on the classic appetizer. Creamy avocado yolk filling is piped into tree shapes, topped with colorful pepper “ornaments,” and finished with a sprinkle of parmesan “snow” — perfect for holiday parties and gatherings.
Ingredients
12 large eggs
1 ripe avocado (or ½ cup cooked spinach, pureed)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and black pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
2 tablespoons grated parmesan (for “snow”)
1 small yellow bell pepper (for stars)
1 small red bell pepper (for ornaments)
Instructions
1. Place eggs in a pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover for 10 minutes.
2. Transfer eggs to an ice bath, peel, and pat dry.
3. Slice a small piece off the bottom of each egg so it stands upright, then slice off the top third and remove the yolks.
4. Mash yolks with avocado or spinach puree, mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder until smooth.
5. Adjust thickness as needed; add potato flakes if the mixture is too soft.
6. Spoon filling into a piping bag fitted with a star tip and pipe into each egg to form a tree shape.
7. Decorate with red and yellow bell pepper pieces as ornaments and stars, then sprinkle with parmesan “snow.”
8. Chill for 20 minutes before serving on a festive platter.
Notes
For best texture, assemble the deviled egg Christmas trees on the day of serving.
Keep the eggs chilled until ready to serve for firm, stable shapes.
You can prepare the filling and boiled eggs a day in advance and store separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 85
- Sugar: 0.4 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 95 mg