Christmas Tree Deviled Eggs
These festive Christmas Tree Deviled Eggs feature a vibrant herb-infused filling piped into egg white halves to create adorable miniature Christmas trees, complete with colorful “ornament” garnishes for a showstopping holiday appetizer that tastes as good as it looks.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon chives finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Small pieces of red bell pepper or pimentos for “ornaments”
- Small yellow bell pepper pieces or grated cheese for the “star” topper
- Pretzel sticks cut in half (optional, for “tree trunks”)
Instructions
- Prepare the eggs by placing them in a large pot and covering with cold water by 1 inch. Bring to a boil, then immediately remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice bath and cool completely before peeling to ensure easy removal of shells. This prevents those frustrating tears in the egg whites that can ruin presentation.
- Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium bowl. Set the white halves on a paper towel, cut-side down, to drain excess moisture.
- Mash the egg yolks thoroughly with a fork until no large chunks remain. A smooth filling is crucial for piping detailed tree shapes.
- Add mayonnaise, herbs, mustard, lemon juice, garlic powder, salt, and pepper to the yolks and mix until completely smooth and vibrant green. If the mixture seems too thick, add a touch more mayonnaise.
- Transfer the filling to a piping bag fitted with a medium star tip. The star tip is essential for creating the textured “pine needle” effect of the trees.
- Place the egg white halves on your serving platter, arranging them in a tree formation if desired (larger ones at the bottom, smaller at the top).
- Pipe the filling into each egg white half in a zigzag motion from bottom to top, creating a tree shape. Start with a wider base and gradually narrow toward the top.
- Decorate your trees by placing small pieces of red bell pepper or pimentos as “ornaments” and a tiny piece of yellow bell pepper or shredded cheese at the top as a “star.”
- For an extra touch, insert half a pretzel stick into the bottom of each egg to create a “tree trunk” effect.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and the filling to set slightly.
Notes
- For the greenest filling, use fresh herbs rather than dried. The combination of parsley, dill, and chives creates the perfect festive color.
- Older eggs (about a week old) are easier to peel than very fresh eggs.
- Make ahead: You can boil, peel, and halve the eggs up to 24 hours in advance. Store egg white halves and yolks separately in airtight containers.
- The filling can be made up to 48 hours ahead and kept in a piping bag in the refrigerator. Just snip the tip when ready to pipe.
- For best presentation, assemble no more than 2-3 hours before serving.
- If you don’t have a piping bag, use a zip-top bag with a corner snipped off.