Christmas Tree Deviled Eggs
These festive deviled eggs are a delightful twist on a classic appetizer, sure to impress your guests at holiday gatherings.
Ingredients
Egg Base
- 6 large large eggs
Filling Ingredients
- 3 tablespoons mayonnaise
- 1 teaspoon yellow or Dijon mustard
- ½ teaspoon lemon juice
- Salt and pepper to taste
- A few drops of green food coloring or matcha powder (for natural color)
Decorative Toppings
- 1 tablespoon finely chopped chives or parsley
- Small pieces of red bell pepper or pimento (for “ornaments”)
- Tiny star-shaped carrot or cheese pieces (for “tree toppers”)
Instructions
Egg Preparation
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover. Let sit for 10 minutes.
- Transfer the eggs to a bowl of ice water to cool completely. Peel carefully once cooled.
Filling Preparation
- Slice each egg in half lengthwise and remove the yolks into a separate bowl.
- Mash the yolks with mayonnaise, mustard, lemon juice, salt, and pepper until smooth.
- Add a few drops of green food coloring or a small amount of matcha powder to create a festive green hue. Mix until evenly blended.
Assembly
- Spoon or pipe the yolk mixture into the egg whites, swirling upward to form a small “tree” shape.
- Sprinkle chopped chives or parsley over the top as “foliage.” Decorate with tiny pieces of red bell pepper as ornaments and a small cheese or carrot star on top of each.
Chill
- Chill for 15 minutes before serving to help the filling set and flavors blend.
Notes
Use a star piping tip for a more realistic “tree” look. For extra creaminess, mix in a teaspoon of sour cream or Greek yogurt. Want a smoky touch? Add a pinch of smoked paprika or crumbled beef bacon bits on top. Prepare the eggs and filling a few hours ahead, then assemble just before serving for the freshest presentation.