These Christmas Tree Deviled Eggs are my favorite festive bite for cozy gatherings. Creamy yolks get a bright, tangy lift, then a simple dill and pepper garnish turns each egg into a tiny tree. They’re cute, quick, and always the first to disappear.
Christmas Tree Deviled Eggs
Equipment
- 1 Saucepan for boiling eggs
- 1 bowl for ice bath and mixing
- 1 Knife
- 1 Cutting Board
- 1 Piping Bag or Zip-top Bag (optional)
Ingredients
Deviled Egg Filling
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1.5 tsp lemon juice or apple cider vinegar to taste
- 0.25 tsp kosher salt or to taste
- 0.13 tsp black pepper freshly ground
- 0.13 tsp garlic powder optional
- 0.25 tsp smoked or sweet paprika plus more for dusting
Tree Decorations
- 12 sprig fresh dill small sprigs for branches
- 1 tbsp chives finely cut, for trunks
- 2 tbsp red bell pepper tiny diced, for ornaments
- 0.25 yellow bell pepper cut into tiny stars (optional)
Instructions
- Place eggs in a pot and cover with cold water by about an inch. Bring to a gentle boil, cover, turn off the heat, and let sit for 10 to 12 minutes. Transfer to an ice bath for at least 10 minutes.
- Gently crack and peel the eggs, then slice in half lengthwise. Pop yolks into a bowl and set whites on a platter.
- Mash yolks until fine. Stir in mayonnaise, Dijon, lemon juice or apple cider vinegar, salt, pepper, garlic powder, and a pinch of paprika. Adjust seasoning to taste until smooth and creamy.
- Spoon or pipe the yolk mixture into the hollows of the egg whites, mounding slightly for a tree-friendly shape.
- Press small dill sprigs into the top to resemble branches. Add tiny red bell pepper bits as ornaments and a tiny chive piece for the trunk. Finish with a yellow pepper “star.”
- Dust lightly with paprika, then chill 20 to 30 minutes to set. Serve on a platter, nestled with extra dill for a forest look.
Notes
Why You’ll Love This Christmas Tree Deviled Eggs
- Festive and adorable without a lot of fuss.
- Make-ahead friendly for busy holiday timelines.
- Balanced flavor with creamy, tangy, and lightly smoky notes.
- Easy to decorate with simple fridge and pantry staples.
- Kid-approved and party-perfect for any holiday spread.
Christmas Tree Deviled Eggs Ingredients & Substitutions
- Large eggs: The base of any classic deviled egg. Older eggs peel a bit easier.
- Mayonnaise: For a rich, creamy filling. Swap part or all with plain Greek yogurt for a lighter texture.
- Dijon mustard: Adds gentle heat and depth. Yellow mustard works if that’s what you have.
- Lemon juice or apple cider vinegar: Brightens the filling. Start small and adjust to taste.
- Salt and black pepper: Season to bring everything together.
- Garlic powder: Optional, for subtle savoriness.
- Smoked or sweet paprika: Classic color and a hint of warmth without any meat.
- Fresh dill sprigs: The “tree” branches. Parsley can pinch-hit if needed.
- Chives: Finely cut for a “tree trunk” and fresh oniony finish. Green onions work too.
- Red bell pepper: Tiny diced “ornaments.” Pomegranate arils also look jewel-bright.
- Yellow bell pepper: Cut into tiny stars for a fun topper. Optional but so charming.
Step-by-Step Instructions to Make Christmas Tree Deviled Eggs
1. Boil the eggs
Place eggs in a pot and cover with cold water by about an inch. Bring to a gentle boil, cover, turn off the heat, and let sit for 10 to 12 minutes. Transfer to an ice bath for at least 10 minutes.
2. Peel and prep
Gently crack and peel the eggs, then slice in half lengthwise. Pop yolks into a bowl and set whites on a platter.
3. Make the filling
Mash yolks until fine. Stir in mayonnaise, Dijon, lemon juice or apple cider vinegar, salt, pepper, garlic powder, and a pinch of paprika. Adjust seasoning to taste until smooth and creamy.
4. Fill the egg whites
Spoon or pipe the yolk mixture into the hollows of the egg whites, mounding slightly for a tree-friendly shape.
5. Decorate the trees
Press small dill sprigs into the top to resemble branches. Add tiny red bell pepper bits as ornaments and a tiny chive piece for the trunk. Finish with a yellow pepper “star.”
6. Chill and serve
Dust lightly with paprika, then chill 20 to 30 minutes to set. Serve on a platter, nestled with extra dill for a forest look.
Tips for Success
- Ice bath magic: Cooling eggs fast helps prevent green rings and makes peeling easier.
- Super smooth filling: Sieve the yolks or use a mini food processor for extra silkiness.
- Consistent texture: Add lemon juice or vinegar a little at a time to avoid a runny filling.
- No piping bag: Snip the corner of a zip-top bag and pipe away.
- Decorate just before serving if your fridge is very dry to keep herbs perky.
Variations of Christmas Tree Deviled Eggs
- Avocado twist: Mash in ripe avocado for green, ultra-creamy filling. Add lime and cilantro.
- Yogurt and herbs: Swap half the mayo for Greek yogurt and fold in chopped parsley and chives.
- Curried: Stir in a pinch of curry powder and a squeeze of lemon for warm spice.
- Zippy relish: Add a spoonful of finely chopped dill pickle or relish for sweet-tangy crunch.
- Extra smoky: Use smoked paprika and a touch of chipotle powder for depth.
Serving Suggestions: What to Pair with Christmas Tree Deviled Eggs
- A bright winter salad with citrus and fennel.
- A cheese and fruit board with crackers and olives.
- Roasted chicken, glazed carrots, and fluffy mashed potatoes.
- Sparkling grape juice or a citrusy spritzer for a festive sip.
Storage & Reheating Instructions
Cover and refrigerate filled eggs for up to 2 days. For the best look, add herb and pepper garnishes the day you serve. Do not freeze, and no reheating is needed.
Memories Made Around the Table
Every year, we make these together while the tree lights twinkle. Someone pipes, someone decorates, and before we know it, the platter is half gone. It’s tradition in the tastiest way.
FAQs
Can I make these ahead? Yes. Boil, peel, and prep the filling up to 2 days ahead. Fill and decorate the day of serving for the freshest look.
How do I transport them? Use a deviled egg carrier or nest each half in a lined container. Bring herbs and pepper bits in a small bag and garnish on arrival.
What if I don’t have a piping bag? Fill a zip-top bag with the yolk mixture, press it to a corner, and snip a small opening. You can also spoon the filling in.
Why is my filling runny? Too much acid or mayo can loosen it. Add more mashed yolk or a small spoon of Greek yogurt to thicken.
How do I peel eggs easily? Use an ice bath and peel under a thin stream of cool water to help the shells release.
Final Thoughts
Simple ingredients and a playful garnish turn a classic into pure holiday joy. Make them once and they’ll become a yearly tradition.