Description
Deviled Egg Christmas Trees: A festive twist on a classic favorite—creamy, tangy filling shaped into little Christmas-tree peaks and topped with fresh herbs for a playful holiday presentation.
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp lemon juice
- Salt and pepper to taste
- 1 tbsp finely chopped chives or dill
- 1 tbsp finely chopped parsley (for garnish)
- 1 small carrot or red bell pepper (for “star” toppers)
- Optional: a pinch of smoked paprika for extra flavor
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain and transfer eggs to ice water. Let cool completely before peeling.
- Slice eggs in half lengthwise and remove yolks to a small bowl. Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites, shaping it into a small “tree” peak using a piping bag or spoon.
- Sprinkle finely chopped herbs over the filling to resemble green Christmas trees.
- Cut tiny stars from carrot or red bell pepper and place one on top of each egg.
- Lightly dust with smoked paprika if desired for a festive touch.
- Chill until ready to serve and enjoy!
Notes
- These can be assembled up to 24 hours ahead and kept chilled until serving.
- To reduce fat, use light mayonnaise or Greek yogurt in place of regular mayo.
- Feel free to substitute herbs based on what you have on hand or to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Chill and Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 140 mg
Keywords: Deviled Egg Christmas Trees, festive deviled eggs, Christmas appetizers, holiday party finger foods, egg appetizers