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Christmas tree deviled eggs

Christmas Tree Deviled Eggs – Festive, Fun, and Crowd-Pleasing

Turn classic deviled eggs into a show-stopping holiday appetizer! These Christmas Tree Deviled Eggs are easy to make, creamy, and decorated like mini evergreen trees—perfect for parties, potlucks, or holiday gatherings. Fun to make, and even more fun to eat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 deviled eggs
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 6 –7 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp white vinegar or lemon juice
  • Salt & pepper to taste
  • 1/4 cup finely chopped green bell pepper or use chives for decoration
  • Cherry tomatoes or red bell pepper small pieces for ornaments
  • Optional: paprika for garnish

Equipment

  • Saucepan
  • Mixing bowl
  • Spoon or piping bag
  • Knife and cutting board

Method
 

Boil Eggs:
  1. Place eggs in a saucepan, cover with water, bring to a boil. Cover, remove from heat, and let sit 10 minutes. Cool in ice water, then peel.
Prepare Filling:
  1. Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
Fill Eggs:
  1. Spoon or pipe yolk mixture back into egg whites.
Decorate:
  1. Cut green bell pepper or chives into small triangles/strips to make a “Christmas tree” shape on each egg. Top with small pieces of cherry tomato or red bell pepper as ornaments. Optional: lightly sprinkle paprika for color.
Serve:
  1. Arrange on a platter and enjoy your festive appetizer!

Notes

Make ahead: Eggs can be boiled, peeled, and filled up to a day in advance; keep refrigerated.
Alternate decoration: Use parsley or spinach strips for trees and small dots of pimento or red pepper for ornaments.
For a fun twist, add a tiny slice of yellow bell pepper as a star on top.