Soulitinerary

Bring holiday cheer to the appetizer table with these Christmas Tree Deviled Eggs—festive, creamy, and surprisingly easy bites that instantly stand out on any Christmas spread!

If you want an appetizer that looks adorable and disappears fast, these Christmas Tree Deviled Eggs are the perfect holiday party trick!

Christmas Tree Deviled Eggs Ingredients

For The Eggs

• Large eggs – 12 (use eggs that are at least 5–7 days old; they peel cleaner)
• Cold water – enough to cover the eggs by 1–2 inches
• Ice cubes – for an ice bath

For The Creamy Filling

• Egg yolks – from the 12 boiled eggs
• Mayonnaise – 1/2 cup, full-fat for best texture
• Dijon mustard – 2 tsp
• Yellow mustard – 1 tsp (for a little classic tang)
• Sour cream – 2 tbsp (gives extra creaminess and slight tang)
• Lemon juice – 1–1 1/2 tsp, freshly squeezed
• Garlic powder – 1/4 tsp
• Onion powder – 1/4 tsp
• Kosher salt – 1/2–3/4 tsp, to taste
• Black pepper – 1/4 tsp, finely ground
• Fresh chives – 2 tbsp, very finely minced

For The “Christmas Tree” Color And Flavor

• Fresh parsley – 1/3 cup, finely chopped (packed, stems removed)
• Fresh dill – 2 tbsp, finely chopped
• Spinach – 1/3 cup, very finely chopped or pulsed (for deeper green, mild flavor)
• Green food coloring – 2–4 drops gel or a few extra pulses of spinach (optional, if you want a very vibrant tree green)

For Decorating The Trees

Think of this as your ornament box. You won’t use every crumb, but you want the options.

Tiny “ornaments”:

• Red bell pepper – 1/4, very finely diced into tiny cubes
• Yellow bell pepper – 1/4, very finely diced
• Finely diced carrot – 2–3 tbsp, blanched 1 minute to soften (optional)
• Finely chopped chives – 1 tbsp, for extra green flecks

“Tree Lights” And Sparkle:

• Paprika – 1–2 tsp, sweet or smoked
• Everything bagel seasoning – 1–2 tsp (optional but fun)

“Star” Toppers:

• Small carrot coins – 2–3, sliced very thin and cut into tiny stars with a mini cutter or sharp knife
• OR small yellow bell pepper pieces cut into stars

For Assembly Help

• Piping bag fitted with a large open star tip (like Wilton 1M or similar)
• Or a heavy-duty zip-top bag with the corner snipped off if you’re improvising
• Paper towels – to keep egg whites steady on the tray
• Serving platter

How To Turn Classic Eggs Into Christmas Tree Deviled Eggs!

1. Boil Eggs So They Actually Peel

• Place the eggs gently in a large saucepan in a single layer.
• Cover them with cold water so the water sits about 1–2 inches above the eggs.
• Set the pan over high heat and bring the water just up to a rolling boil.
• As soon as the water hits a good boil, turn off the heat, cover the pan with a lid, and leave it on the burner.
• Let the eggs sit in the hot water for 11–12 minutes.
• This timing keeps the yolks fully set but still yellow—not grey with that sulfur ring.
• While the eggs sit, fill a large bowl with cold water and lots of ice cubes.
• Once the timer goes off, use a slotted spoon to transfer the eggs straight into the ice bath.
• Let them chill for at least 10–15 minutes. This stops the cooking and makes peeling much easier.

2. Peel And Prep The Egg “Bases”

• Gently crack each egg all over on the counter, then roll it lightly under your palm to loosen the shell.
• Peel the shell under a thin stream of cool running water to help it slide off cleanly.
• Pat each peeled egg dry with a paper towel so they’re not slippery.
• Slice each egg in half lengthwise with a sharp knife. Wipe the blade occasionally so the cuts stay neat.
• Carefully pop the yolks out into a mixing bowl and set the whites on a tray or cutting board.
• If any egg white halves wobble, slice a tiny sliver off the bottom so they sit flat. This matters when you pile tall “trees” on top.

3. Build The Creamy Yolk Base

• Mash the warm egg yolks with a fork until they look like fine crumbs—no big chunks.
• Add mayonnaise, Dijon, yellow mustard, sour cream, lemon juice, garlic powder, onion powder, salt, pepper, and the minced chives to the bowl.
• Stir everything together until the mixture looks smooth and thick, almost like a very stiff frosting.
• Taste the filling. You want it tangy, salty enough, and flavorful before you add the herbs and color.
• If it tastes flat, add a pinch more salt and another squeeze of lemon.
• If it tastes too sharp, add another spoon of mayo or a small spoon of sour cream.

4. Turn The Filling Into A Green “Tree”

• Add chopped parsley, dill, and spinach to the yolk mixture.
• Stir thoroughly, making sure the herbs are evenly distributed so the “trees” don’t look patchy.
• Check the color. If you want a deeper green, you have two options:
• Blend a spoonful of the filling with extra spinach in a mini blender and stir that back into the bowl.
• Or add 2–4 drops of green gel food coloring and mix until it reaches a vibrant but still appetizing shade.
• The texture should stay thick enough to hold its shape when piped.
• If it feels too loose, stir in an extra tablespoon of mashed egg yolk (if you saved any) or a small spoonful of cream cheese or mayo.
• If it feels too stiff and dry, loosen it with a teaspoon of cream or a tiny bit more mayo.

5. Transfer The Filling To A Piping Bag

• Fit your piping bag with a large open star tip. The star tip is what gives that Christmas tree swirl.
• Fold the top of the bag over your hand or over the rim of a tall glass to keep it open.
• Scoop the green filling into the bag with a spatula, pressing it down to avoid air pockets.
• Twist the top of the bag tightly so the filling doesn’t squeeze out the top.
• If you’re using a zip-top bag, push the filling into one corner and snip off a 1/2-inch opening. You won’t get as sharp a “tree,” but you’ll still get height.

6. Pipe The Christmas Trees On The Egg Whites

• Arrange the egg white halves on your serving platter. If you’re worried about sliding, tuck tiny pieces of paper towel or lettuce leaves under them for grip.
• Hold the piping bag straight above the center of an egg white.
• Squeeze gently and steadily, starting with a wide circle of filling as the “base” of the tree.
• Without lifting too high, continue piping in slightly smaller circles on top of each other, building upward into a spiral.
• Finish with a final small squeeze at the top so the “tree” ends in a pointed tip.
• Repeat with every egg white half.
• If one looks messy, don’t panic. Scrape the filling back into the bowl and repipe that one. Nobody will know!

Decorating The Deviled Eggs Like Mini Trees

This is where they go from “cute” to “what the hell, how did you make these?”

1. Add “Ornaments” And “Lights”

• Sprinkle tiny red bell pepper cubes over the trees as red ornaments, pressing a few gently into the filling so they stick.
• Dot a few yellow bell pepper or carrot bits as golden ornaments.
• Toss on a few chive pieces for extra texture and depth of color.
• If you want a “twinkle lights” effect, sprinkle a pinch of everything bagel seasoning or a tiny dusting of paprika over some of the trees, not all. Variety makes the platter more interesting.

2. Crown Each Tree With A Star

• Use a mini star-shaped cutter to punch tiny stars out of thin carrot slices or yellow bell pepper.
• If you don’t have a cutter, cut simple triangles with a sharp knife and pretend they’re modern art stars. Nobody at that table is measuring angles.
• Gently press one little star onto the tip of each deviled egg tree.
• If the star slips, dab a tiny bit of filling on the back as glue, then stick it on.

3. Clean Up The Platter And Chill

• Wipe any stray smears off the platter with a damp paper towel.
• Once everything looks neat, cover the platter loosely with plastic wrap. Use toothpicks stuck into a few trees to tent the wrap above the tops so you don’t squish your work.
• Chill in the fridge for at least 30–45 minutes so the filling firms up and the flavors settle together.
• Right before serving, you can sprinkle just a touch more fresh dill or parsley around the base of the eggs like edible “pine needles.”

Serving Notes And Make-Ahead Tips

• Make-Ahead Option: Boil and peel the eggs, mix the filling, and store the whites and filling separately (filling covered in the piping bag in a container) up to 1 day ahead. Pipe and decorate the “trees” the day of serving so everything looks fresh.
• Flavor Tweaks For Next Time: If your people love heat, add a pinch of cayenne or a few drops of hot sauce to the yolk mixture. If they love tang, bump up the lemon juice or add a spoonful of pickle juice.
• Portion Reality: Twelve eggs give you 24 deviled egg halves. If you’re feeding a crowd of snack-happy people, double the recipe. These disappear faster than you expect.

When you bring these out, you’re not just putting down another tray of deviled eggs. You’re setting down a whole forest of tiny, edible Christmas trees that taste every bit as good as they look.

Bookmark this for every holiday party where you want a low-effort, high-drama appetizer that always hits: Christmas deviled eggs done right.