There's something truly festive about bite-sized treats that bring holiday cheer to your table—and this Christmas Tree Deviled Eggs Recipe does just that! It’s not only adorable but also a delicious twist on the classic deviled eggs, perfect for making those gatherings feel extra special.

The image shows several halved boiled eggs placed on a white marbled surface, each topped with a tall swirl of bright green creamy mixture piped to look like a small Christmas tree. The green filling has a smooth, textured appearance with fine ridges from the piping. One egg is topped with a small yellow star-shaped slice, resembling a tree topper. The green swirls are sprinkled evenly with small bits of red and black seasoning, adding color contrast. The eggs are arranged close together, and the photo focuses closely on the front eggs with a soft, blurred background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Top Tip
How to Serve Christmas Tree Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Deviled Eggs Recipe

Why You'll Love This Recipe

Honestly, the first time I made this Christmas Tree Deviled Eggs Recipe, it was a hit not just for the taste but for the fun presentation. It's one of those dishes that sparks smiles and compliments, and once you get the hang of shaping the "tree," it becomes surprisingly easy to whip up.

Festive and Fun: The Christmas tree shape adds holiday spirit right on your appetizer platter.
Flavorful Twist: The addition of creamy avocado and lemon juice keeps the filling fresh and smooth.
Easy to Customize: You can spice it up or keep it mild depending on your party guests’ tastes.
Perfect Finger Food: No messy plates needed—just grab, eat, and enjoy the compliments.

The image shows a close-up of a deviled egg cut in half, with a white egg white base and a light green creamy filling piped in tall, ridged swirls on top. The filling has a smooth texture with some small specks of seasoning, possibly pepper or chili flakes, scattered lightly over it. The egg sits on a rustic textured wooden surface that is slightly worn, showing chipped paint. In the background, there are blurred similar deviled eggs, creating a soft focus effect. The overall color contrast is white and pale green with a hint of seasoning. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together in a way that balances creaminess, tang, and just a bit of zip, creating a filling that’s smooth yet flavorful. When shopping, look for ripe avocados and fresh eggs for the best texture and flavor.

Flat lay of six whole uncracked large brown eggs, a small white ceramic bowl of smooth pale yellow mayonnaise, a small white bowl containing bright yellow Dijon mustard, a small white bowl with freshly squeezed lemon juice, half a ripe green avocado with creamy texture, a few pinches of coarse salt and cracked black pepper arranged artfully on the surface, a small white bowl filled with crushed red pepper flakes, and a large fresh yellow bell pepper with a few star-shaped pieces cut out, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large eggs: Fresh eggs are key for easy peeling and clean slices.
Mayonnaise: Adds that classic creamy richness we all love in deviled eggs.
Dijon mustard: Gives a gentle kick and depth without overpowering.
Fresh lemon juice: Brightens and balances the richness of mayo and avocado.
Ripe avocado: Consider this the creamy, silky upgrade that makes the filling extra luscious.
Salt & pepper: Essential seasonings that bring the flavors together.
Crushed red pepper flakes or red pepper pieces: Add a festive pop of color and just a hint of heat.
Large yellow bell pepper: Used for cutting the tiny stars that crown your Christmas trees.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing in different flavors or swapping toppings depending on the crowd. Feel free to play around and make this Christmas Tree Deviled Eggs Recipe truly your own—it’s all about that festive feel and your personal spin.

Variation: One holiday, I added finely chopped chives and swapped pomegranate seeds for red pepper flakes to give a sweet-tart crunch—unexpected but delightful!
Dietary Adjustment: For a lighter version, Greek yogurt can replace part of the mayonnaise to keep creaminess while cutting calories.

Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe

Step 1: Master Your Eggs

Start by hard-cooking the eggs. I like using my Instant Pot for perfectly cooked eggs every time—it’s a game changer! Once cooled enough to handle, gently peel them, taking care not to nick the whites. Slice each egg in half lengthwise—try to keep the cuts clean so the “trees” stand beautifully on the platter.

Step 2: Whip Up the Filling

Scoop out the yolks into a bowl. Mash them with mayonnaise, Dijon mustard, fresh lemon juice, and ripe avocado. I prefer a smooth, slightly fluffy texture here, so don’t rush—take your time to blend well. Season with salt and pepper to taste—the lemon really brightens the whole thing.

Step 3: Shape Your Christmas Trees

Using a piping bag or a zip-top bag with the corner snipped off, pipe the yolk mixture back into the egg whites. Push the filling upward in a tall swirl to mimic a Christmas tree shape. This is super fun and adds such a whimsical touch to your deviled eggs.

Step 4: Adorn with Festive Toppings

Sprinkle crushed red pepper flakes over the “trees” for a little festive color and mild heat, or dot with tiny red bell pepper pieces or even pomegranate seeds for “ornaments.” Use a small star-shaped cookie cutter to carve stars from the yellow bell pepper, and top each tree with one star—it’s the cherry on top, literally!

Top Tip

From my experience with this Christmas Tree Deviled Eggs Recipe, a few little tricks make all the difference—especially when prepping for a big crowd. Trust me, these tips will save you time and keep your eggs looking just right.

Peeling Eggs Easily: Use eggs that are not super fresh (a few days old) for easier peeling, or cool them quickly in ice water right after boiling.
Filling Consistency: Add avocado last and mash gently; overmixing can turn the filling too soft and hard to pipe.
Piping Technique: Twist the piping bag as you fill each egg to build a tall swirl that resembles a tree shape.
Star Shapes: Chill the bell pepper before cutting stars to get clean edges without tearing.

How to Serve Christmas Tree Deviled Eggs Recipe

Christmas Tree Deviled Eggs - Serving Suggestion

Garnishes

I typically stick with tiny red pepper flakes for a subtle heat and festive color, but pomegranate seeds have become a favorite surprise garnish for their juicy burst and beautiful contrast. Fresh chives or finely chopped parsley also add a fresh green touch that looks lovely on the table.

Side Dishes

This Christmas Tree Deviled Eggs Recipe pairs beautifully with classic holiday sides like a fresh spinach salad, roasted veggies, or even a warm cheese dip. I love serving them alongside mini sandwiches for a casual holiday cocktail party.

Creative Ways to Present

To really wow your guests, arrange the deviled eggs on a long platter lined with fresh kale or parsley “branches” to mimic the forest floor beneath your Christmas tree eggs. I’ve even added tiny fairy lights around the platter for a magical holiday vibe.

Make Ahead and Storage

Storing Leftovers

After making these, I usually cover the deviled eggs tightly with plastic wrap and keep them refrigerated. They stay fresh for up to 2 days, but I always find they’re best eaten the same day to enjoy that perfect texture and flavor.

Freezing

Freezing deviled eggs isn’t something I recommend because the texture changes—especially with avocado in the filling. It’s best to enjoy this Christmas Tree Deviled Eggs Recipe fresh or at most, a day or two after prepping.

Reheating

Deviled eggs are always better cold or at room temperature, so no reheating needed here. Just take them out of the fridge about 15 minutes before serving to bring out the flavors and soften the chilled filling slightly.

Frequently Asked Questions:

Can I prepare these deviled eggs a day ahead of time?

Absolutely! You can make the filling and assemble the eggs up to a day in advance. Just be sure to store them covered in the fridge to keep them fresh. I find they taste best the same day, but next-day enjoyment is totally doable.

What if I don’t have a star-shaped cookie cutter for the bell pepper?

No worries! You can use a tiny knife to carefully cut out star shapes freehand or even just cut fun little bells or circles for a different but still festive look. Alternatively, small cookie cutters in other shapes work too!

Can I make this recipe without avocado?

Definitely! If avocado isn’t your thing, simply omit it and increase the mayonnaise slightly to maintain that creamy texture. The flavor will be a bit more traditional, but still delicious.

How do I keep the eggs from sliding on the platter?

To prevent sliding, arrange some fresh leafy greens like kale or parsley as a base on your serving plate before placing the deviled eggs. This helps anchor them in place while adding a nice decorative touch!

Final Thoughts

This Christmas Tree Deviled Eggs Recipe has become a beloved part of my holiday season—it’s one of those recipes I reach for whenever I want something both festive and crowd-pleasing. I love how it brings out smiles and gets people chatting around the table. I hope you enjoy making and sharing these as much as I do! Give it a try—you won’t be disappointed.