If you’re looking for a fun and festive twist on deviled eggs this holiday season, let me introduce you to my absolute favorite Christmas Tree Deviled Eggs Recipe. It’s the perfect blend of creamy, tangy filling with a fresh herbal kick, all shaped into adorable little Christmas trees that’ll make your holiday table pop. Trust me, these are the kind of deviled eggs that not only taste incredible but also get everyone talking and coming back for seconds—because who can resist edible holiday cheer?
Why You’ll Love This Recipe
- Festive Presentation: These deviled eggs look like Christmas trees — instantly festive and eye-catching on any holiday plate.
- Fresh Herb Flavor: Dill and parsley bring a fresh, vibrant taste that elevates the classic deviled egg filling.
- Make-Ahead Friendly: Prep the filling in advance to save stress on the big day, piping and garnishing just before serving.
- Kid & Crowd-Pleaser: My family goes crazy for these — sweetred pepper “ornaments” add a pop of color and a little crunch everyone loves.
Ingredients You’ll Need
The ingredients for this Christmas Tree Deviled Eggs Recipe come together to create a creamy, herbaceous filling that balances the richness of egg yolks with zesty dill and sweet pickle relish. Everything is easy to find, and I always recommend getting fresh herbs to really make these pop.
- Eggs: The star of the show — make sure to get the freshest you can for easier peeling and better flavor.
- Mayonnaise: Adds that classic creaminess; I prefer a good-quality mayo for depth of flavor.
- Mustard: Just a teaspoon brightens the filling and adds a gentle tang.
- Dill Pickle Relish: Sweet and crunchy — this is my secret weapon for an extra layer of texture and flavor.
- Fresh Parsley: Brightens and freshens up the filling, finely chopped so it blends beautifully.
- Fresh Dill: The flavor hero that really makes the “Christmas tree” feel authentic.
- Green Food Coloring (Optional): Just a drop to deepen the green color — totally optional but fun for festive flair.
- Kosher Salt: Enhances all the flavors without overpowering.
- Black Pepper: Freshly ground for that little peppery bite.
- Red Bell Pepper: Diced finely to resemble ornaments — it’s my favorite garnish that adds color and crunch.
Variations
I love making this Christmas Tree Deviled Eggs Recipe my own by swapping in different herbs or toppings to match the rest of my holiday spread or personal tastes — and I encourage you to do the same! Sometimes I add a bit of smoked paprika for a subtle warmth, or swap the dill pickle relish for sweet pickle relish to tweak the flavor.
- Herb Swap: I once used fresh chives and mint instead of dill and parsley for a slightly different green and fresh flavor that amazed my guests.
- Spicy Variation: Adding a pinch of cayenne pepper or some chopped jalapeños creates a pleasant kick if you like a little heat.
- Vegetarian-Friendly: Be sure to check your mayonnaise if you’re serving vegetarians — some brands use eggs.
- Make it Vegan: I’ve experimented with vegan mayo and tofu-based filling, but the green color and fresh herbs always keep it festive, just a bit softer in texture.
How to Make Christmas Tree Deviled Eggs Recipe
Step 1: Cook and Chill the Eggs Perfectly
Start by placing your eggs in a large pot with about 2 inches of boiling water. I like to gently lower cold eggs straight into boiling water — this method gave me the best peeling results after many attempts. Cook them for exactly 12 minutes (setting a timer is your best friend here). Then, immediately transfer the eggs to an ice water bath to cool completely, about 12 minutes. This step is crucial for that silky smooth egg white texture and easy peeling.
Step 2: Prepare the Filling with Fresh Herbs
Once the eggs are cooled, peel them carefully — I like peeling under running water to help loosen the shell. Halve each egg lengthwise and scoop out the yolks into a food processor. Add your mayonnaise, mustard, dill pickle relish, fresh herbs, optional green food coloring, salt, and pepper. I discovered that using a food processor here is a game changer: it chops the herbs perfectly while blending all ingredients into a creamy, vibrant green filling. Process for 1 to 2 minutes until silky smooth.
Step 3: Pipe Your Christmas Trees
Transfer the filling to a piping bag or a zip-top bag with a half-inch corner snipped off. Filling the egg white halves is the fun part! First, dollop some filling into each egg white’s hollow, then pipe the filling back and forth to form a neat triangle that looks just like a Christmas tree. This is where a steady hand helps — but don’t worry if yours isn’t perfect, these always look charming in person!
Step 4: Garnish and Serve
Sprinkle the finely diced red bell pepper over your trees like little ornaments, and top with a few extra sprigs of fresh dill for that final festive touch. These taste great immediately, but if you need to prep ahead, chill them until ready to serve.
Pro Tips for Making Christmas Tree Deviled Eggs Recipe
- Ice Bath Magic: Always cool your eggs in an ice bath right after boiling to make peeling a breeze — I used to struggle with cracked whites before I learned this trick.
- Smooth Filling Secret: Use a food processor to ensure your filling is perfectly smooth and the herbs are chopped finely — no chunks, just creamy green goodness.
- Piping Confidence: Practice piping on a piece of parchment first if you’re nervous — it helps get a feel for the flow and pressure.
- Make Ahead Hack: Prepare your filling and store it in the piping bag wrapped tightly in plastic wrap in the fridge for up to 24 hours, then pipe fresh on the eggs for the best texture.
How to Serve Christmas Tree Deviled Eggs Recipe
Garnishes
I always use finely diced red bell peppers for their vibrant color and subtle sweetness — nothing says “Christmas tree” like those bright red ornaments. I also love a sprinkle of extra fresh dill on top; it looks like pine needles and adds another layer of fresh flavor. If I’m feeling fancy, I’ll add tiny bits of pomegranate seeds for a festive pop.
Side Dishes
These deviled eggs pair beautifully with classic holiday finger foods like cranberry meatballs, cheese platters, or roasted nuts. For a lighter option, crisp garden salads with citrus vinaigrette complement the rich filling nicely. Personally, I love serving them alongside a warm spinach-artichoke dip for a cozy holiday spread.
Creative Ways to Present
For holiday gatherings, I like arranging the egg halves in a circle on a large platter to resemble a wreath, with little sprigs of fresh rosemary and thyme tucked in for that evergreen vibe. Another fun idea is using a tiered serving tray to make these little Easter…er, Christmas eggs take center stage. Kids especially adore helping pipe the filling — it’s an easy activity that gets everyone in the festive spirit.
Make Ahead and Storage
Storing Leftovers
After piping and garnishing, store your Christmas Tree Deviled Eggs in an airtight container in the fridge. In my experience, they stay fresh for about 2 days—any longer and the eggs can start to lose their texture. Keep a piece of damp paper towel over the eggs to prevent drying out but avoid overcrowding to keep those “trees” intact.
Freezing
I generally don’t recommend freezing deviled eggs like this because the texture changes — the creamy filling can separate and eggs get rubbery. If you absolutely must, you can freeze just the filling in an airtight container for up to a month and thaw it slowly in the fridge before piping fresh onto newly boiled egg whites.
Reheating
Deviled eggs are best served cold or at room temperature, so I don’t reheat leftovers. Just pull them out of the fridge 15 minutes before serving to take the chill off, which really brings out the flavors and creamy texture.
FAQs
-
Can I make Christmas Tree Deviled Eggs Recipe ahead of time?
Yes! You can make the filling up to 24 hours ahead and store it in the fridge in a piping bag. Keep the egg whites separate and pipe the filling just before serving to keep the eggs fresh and the filling texture perfect.
-
How do I get perfectly smooth deviled egg filling?
Using a food processor is the key to silky smooth filling. It chops herbs finely and blends ingredients well, avoiding lumps that you get from just mashing by hand.
-
What’s the best way to peel hard-boiled eggs?
Cool your eggs in an ice bath immediately after boiling, then peel under running water if possible. This helps loosen the shell and protects the whites from tearing.
-
Can I use other garnishes instead of red bell pepper?
Absolutely! Small pieces of pomegranate, cherry tomato bits, or tiny olives can make great edible “ornaments.” Just pick colors and textures that pop.
-
Is the green food coloring necessary?
Not at all. The fresh herbs already give a lovely natural green hue, but a drop of green food coloring helps get that vibrant Christmas tree look if you’re going for maximum holiday cheer.
Final Thoughts
Making this Christmas Tree Deviled Eggs Recipe has quickly become one of my favorite holiday traditions because it combines festive fun with foolproof flavor. I love how it brings everyone together — from kids piping the filling to adults oohing over the presentation. If you want to wow your guests and bring a little extra joy to your holiday table, definitely give it a try. I promise you’ll be smiling as much as your guests while you make these!
Print
Christmas Tree Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 24 deviled egg halves
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
These festive Christmas Tree Deviled Eggs are a delightful holiday appetizer, featuring smooth, herb-infused yolk filling piped into egg whites in the shape of Christmas trees. Garnished with diced red bell pepper ‘ornaments’ and fresh dill, they are as visually appealing as they are delicious, perfect for holiday gatherings.
Ingredients
Eggs
- 1 dozen eggs
Filling
- 1/3 cup mayonnaise
- 1 tsp mustard
- 3 Tbsp dill pickle relish
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh dill plus more for garnish
- 1 drop green food coloring (optional)
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Garnish
- 1/4 cup diced red bell pepper
Instructions
- Boil the Eggs: Place eggs in a large pot with 2 inches of boiling water. Cook for 12 minutes to hard boil them fully. Immediately transfer the eggs to a large bowl of ice water and let cool completely for about 12 minutes to stop cooking and make peeling easier.
- Peel and Halve Eggs: Peel the cooled eggs carefully to avoid damaging the whites. Halve each egg lengthwise and remove the yolks, placing the yolks in the bowl of a food processor.
- Prepare the Filling: Add mayonnaise, mustard, dill pickle relish, chopped parsley, chopped dill, optional green food coloring, kosher salt, and black pepper to the food processor with the yolks. Process for 1-2 minutes until the mixture is completely smooth and vibrant green.
- Fill the Egg Whites: Transfer the filling to a piping bag or a zip-top bag with a 1/2-inch corner snipped off. Fill each egg white half by piping the filling into the hole left by the yolk, then pipe in a back-and-forth motion to form a triangular shape resembling a Christmas tree.
- Garnish and Serve: Sprinkle the finely diced red bell pepper over the piped filling to mimic tree ornaments. Garnish with extra fresh dill if desired. Serve immediately or chill until ready to serve.
Notes
- Make Ahead: The filling can be made and stored in the piping bag in the refrigerator for up to 24 hours. Store the egg whites separately chilled. Pipe and garnish just before serving for best texture and appearance.
- Smooth Filling Secret: Using a food processor helps finely chop the herbs and create a smooth, vibrant filling that is easy to pipe and appealing to eat.
- Easy Peel Eggs: The ice bath after boiling is essential for making the eggs easy to peel without tearing the whites, ensuring perfect presentation.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 115 mg
