Last year, Emily walked into the kitchen while I was prepping appetizers for our Christmas party and asked, "Mom, why do deviled eggs always look so... boring?" (Thanks for the honesty, kid!) That comment sent me down a rabbit hole of how to make our traditional appetizers look more festive. I spent an entire afternoon testing different ways to pipe egg filling, and honestly? These Christmas Tree Deviled Eggs were the surprise winner of the night!
These aren't your grandma's plain deviled eggs. We're talking creamy, tangy filling with a touch of avocado for richness, piped high to look like tiny Christmas trees. The crushed red pepper "ornaments" and yellow pepper stars make them Instagram-worthy (my sister took like 50 photos before anyone could eat them). They're ready in just 30 minutes, which means you can whip these up right before guests arrive without breaking a sweat.
If you're looking for more classic deviled egg inspiration, check out my traditional deviled eggs recipe – it's been a reader favorite for years!
Jump to:
- Why You'll Love These Christmas Tree Deviled Eggs
- Ingredients For Christmas Tree Deviled Eggs
- How To Make Christmas Tree Deviled Eggs
- Storage & Reheating Tips
- Tips For The Best Holiday Deviled Eggs
- FAQs About Christmas Tree Deviled Eggs
- Recipes You May Like
- Let's Make Some Festive Memories!
- Christmas Tree Deviled Eggs
Why You'll Love These Christmas Tree Deviled Eggs
- Quick prep time - Just 30 minutes from start to finish, including cooking the eggs
- Make-ahead friendly - Pipe the filling up to 24 hours before your party
- Creamy avocado filling - Adds richness and a subtle flavor twist without overpowering the eggs
- Festive presentation - Guests always ask how I made them look so cute (it's easier than it looks, promise!)
- Kid-approved - Emily and her friends devoured these at our Christmas party
- Perfect for any holiday gathering - Works for Christmas brunch, potlucks, or New Year's Eve
Ingredients For Christmas Tree Deviled Eggs
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- ½ large avocado, ripe
- Salt & pepper to taste
- Crushed red pepper flakes or red pepper pieces
- 1 large yellow bell pepper
Equipment You'll Need
- Citrus juicer
- Piping bags
- Large open star tip (Wilton 1M or Ateco 828)
- Star-shaped cookie cutter (1-inch)
How To Make Christmas Tree Deviled Eggs
Preparing The Eggs
- Hard-cook the eggs according to your preferred method. I use my Instant Pot for foolproof results every time – no green rings around the yolks! If you're using the stovetop, bring eggs to a boil, then remove from heat and let sit covered for 12 minutes.
- Cool the eggs immediately in an ice bath for at least 5 minutes. This stops the cooking process and makes peeling SO much easier.
- Peel the eggs carefully under cool running water. The water helps separate the membrane from the egg white.
- Slice each egg in half lengthwise using a sharp knife. Wipe the knife between cuts for clean edges.
Making The Filling
- Scoop out all the yolks into a medium bowl. Save those egg white halves!
- Mash the yolks with a fork until they're crumbly. No big chunks here – we want smooth filling.
- Add the mayonnaise, Dijon mustard, and lemon juice to the mashed yolks. That lemon juice is KEY for brightness!
- Scoop in the avocado and mash everything together until completely smooth. I use the back of my fork and really work it.
- Season with salt and pepper to taste. I usually add about ¼ teaspoon of each, but taste as you go.
Assembling The Christmas Trees
- Transfer the filling to a piping bag fitted with a large open star tip. If you don't have a piping bag, a zip-top bag with the corner cut off works too.
- Pipe the filling into each egg white half starting from the bottom and working up in a circular motion. Make the swirl tall and pointy to resemble a tree shape. This is where the magic happens!
- Sprinkle crushed red pepper flakes over the filling to look like ornaments. You can also use tiny pieces of red bell pepper or pomegranate seeds.
Adding The Final Touches
- Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper. Press firmly and wiggle the cutter a bit if needed.
- Place one star at the top of each egg "tree" by gently pressing it into the piped filling.
- Arrange on a serving platter and watch everyone's reaction when they see these cuties!
Storage & Reheating Tips
Store your Christmas deviled eggs in an airtight container in the refrigerator for up to 2 days. I line the container with paper towels to absorb any moisture.
The avocado in the filling might discolor slightly after 24 hours (that's just what avocado does), but it's still perfectly safe to eat. The flavor stays great!
I don't recommend freezing deviled eggs. The egg whites get rubbery and weird when thawed. Trust me, I learned this the hard way last Easter.
If you're making these ahead, pipe the filling into the egg whites and cover tightly with plastic wrap. Add the red pepper "ornaments" and yellow stars right before serving to keep them looking fresh and vibrant.
Tips For The Best Holiday Deviled Eggs
Use room temperature eggs for easier peeling. I take mine out of the fridge 30 minutes before cooking.
Don't skip the avocado! It makes the filling extra creamy and adds a subtle richness. My sister-in-law (who claims she hates avocado) couldn't even tell it was in there.
Pipe tall and proud when creating your trees. The height is what really sells the Christmas tree look. Don't be shy with that piping bag!
Get creative with ornaments. I've used pomegranate arils, tiny cherry tomato pieces, and even minced red bell pepper. What decorations would make your trees special?
Make the star garnish easier by softening the bell pepper slightly. I microwave mine for 10 seconds before cutting – makes the cookie cutter glide right through.
Test your filling before piping to make sure the seasoning is right. I always taste mine and adjust the salt, pepper, or lemon juice as needed.
The piping tip matters more than you'd think. The Wilton 1M creates beautiful ridges that really look like tree branches. It's worth the $3 investment if you don't have one!
FAQs About Christmas Tree Deviled Eggs
Yes! Prepare the filling and pipe into egg whites up to 24 hours ahead. Add the pepper garnishes and yellow pepper stars just before serving to keep them fresh.
Store covered in the refrigerator for up to 2 days. The avocado may slightly discolor, but they'll remain safe to eat.
Use a zip-top plastic bag with a corner snipped off, or simply spoon the filling into the eggs and shape with a fork for a rustic tree look.
Absolutely! Replace the avocado with an extra tablespoon of mayo or 2 tablespoons of sour cream for a classic creamy filling.
Recipes You May Like
- Classic Deviled Eggs Recipe - My tried-and-true basic deviled eggs that never disappoint
- 3-Ingredient Cheese Ball Recipe - Another quick Christmas appetizer that looks impressive
- Spinach Artichoke Dip In Bread Bowl - A warm, cheesy appetizer perfect for holiday parties
Let's Make Some Festive Memories!
These Christmas Tree Deviled Eggs have become a non-negotiable part of our holiday spread. Emily's friends literally ask about them every year now (I'm considering it my mom win for 2025).
The best part? You can make them look professional without spending hours in the kitchen. Thirty minutes of work and you've got an appetizer that photographs beautifully and tastes even better.
Make these for your next holiday party and watch how fast they disappear. Don't forget to save this recipe on Pinterest so you can find it again next Christmas!
Christmas Tree Deviled Eggs
Ingredients
Equipment
Method
- Hard-cook eggs according to your preferred method. (See recipe notes for a link to my foolproof Instant Pot and stovetop instructions.)
- When the eggs have cooled enough to handle, peel them carefully and slice in half lengthwise.
- Scoop yolks into a bowl and mash with mayo, mustard, lemon juice, and avocado until smooth. Season with salt and pepper to taste.
- Pipe the egg yolk mixture back into the egg whites, creating a tall swirl to resemble a tree shape. Sprinkle crushed red pepper flakes over the filling, or place tiny red pepper pieces or pomegranate seeds on the filling as ornaments.
- Use a 1-inch star-shaped cookie cutter to cut 12 stars from the yellow bell pepper. Place a star at the top of each egg "tree."
