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–+ servings
Deviled Egg Christmas Trees

Charming Deviled Egg Christmas Trees for Festive Joy

Delightful Deviled Egg Christmas Trees are festive appetizers that captivate guests with their whimsical design and flavorful creamy filling.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Filling
  • 6 large Eggs older eggs are easier to peel
  • 1/4 cup Mayonnaise or Greek yogurt for a lighter option
  • 1 tablespoon Dijon Mustard yellow mustard can be used for a milder flavor
  • 1 teaspoon Apple Cider Vinegar lemon juice can be used as a substitute
  • to taste Salt
  • to taste Pepper
For Decoration
  • 1/4 cup Parsley or Chives used for decoration on top
  • 3-4 Cherry Tomatoes perfect as ornaments
  • 1 Red Bell Pepper perfect as ornaments
  • 2-3 sticks Carrot to form the trunk
  • 1 teaspoon Paprika optional for garnish

Equipment

  • Saucepan
  • mixing bowl
  • Piping bag
  • Serving Platter

Method
 

Preparation Steps
  1. Boil the Eggs: Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, cover, and let sit for 12-14 minutes. Transfer to an ice bath for 5 minutes.
  2. Prepare the Filling: Peel eggs under running water, cut in half, and scoop yolks into a bowl. Mix yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  3. Fill the Eggs: Spoon or pipe the yolk mixture back into egg whites.
  4. Assemble the Trees: Arrange three filled egg halves in a triangular shape on a platter. Add parsley or chives on top and decorate with vegetable ornaments.
  5. Garnish and Serve: Sprinkle with paprika and optionally use carrot sticks as trunks. Serve immediately or refrigerate until serving.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 2gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 186mgSodium: 150mgPotassium: 80mgVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Cool boiled eggs in an ice bath for easier peeling. Avoid over-mixing the yolk filling for a better texture. Assemble just before serving for the best presentation.

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