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
Scale
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
