Description
These festive Christmas Tree Deviled Eggs transform a classic appetizer into a delightful holiday treat. Creamy egg yolk filling mixed with fresh herbs and colorful garnishes is piped into egg whites in the shape of Christmas trees, garnished with red bell pepper “ornaments” and fresh dill for a vibrant and fun presentation perfect for holiday parties.
Ingredients
Scale
Eggs
- 1 dozen eggs
Filling
- 1/3 cup mayonnaise
- 1 tsp mustard
- 3 Tbsp dill pickle relish
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh dill, plus more for garnish
- 1 drop green food coloring (optional)
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Garnish
- 1/4 cup diced red bell pepper
Instructions
- Boil the Eggs: Place eggs in a large pot with 2 inches of boiling water and cook for 12 minutes to achieve hard-boiled eggs. Immediately transfer them to a large bowl filled with ice water. Let them cool completely for about 12 minutes to stop cooking and make peeling easier.
- Peel and Halve Eggs: Carefully peel the cooled eggs. Slice each egg lengthwise in half and gently remove the yolks, setting the whites aside on a serving platter.
- Make the Filling: Place the egg yolks in a food processor. Add mayonnaise, mustard, dill pickle relish, chopped fresh parsley, chopped fresh dill, green food coloring if using, kosher salt, and black pepper. Process for 1-2 minutes until the mixture is very smooth, creamy, and uniformly green.
- Pipe the Filling: Transfer the yolk mixture into a piping bag or a zip-top bag with a 1/2-inch corner snipped off. Fill the hole of each egg white half, then pipe the filling in a back-and-forth motion to create a triangular shape resembling a Christmas tree.
- Garnish the Trees: Sprinkle finely diced red bell pepper over the piped filling to simulate Christmas tree ornaments. Add extra fresh dill on top if desired for a festive touch.
- Serve or Chill: Serve the deviled eggs immediately or chill in the refrigerator until ready to serve. For best results, pipe and garnish eggs just before serving if prepared in advance.
Notes
- Make Ahead: The filling can be prepared and stored in the piping bag in the fridge for up to 24 hours. Store the egg whites separately and pipe just before serving to preserve freshness and appearance.
- Smooth Filling Secret: Using a food processor ensures the herbs are finely chopped and the filling is smooth and vibrant green.
- Easy Peel Tip: The ice bath after boiling is essential for peeling the eggs easily without damaging the whites.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 75
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 95 mg
