Deviled Egg Christmas Trees – Festive Holiday Appetizer
I still remember the first Christmas Eve I brought these deviled egg Christmas trees to the table. The platter looked like a snowy winter forest, with each egg transformed into a little tree standing tall. My family didn’t just eat them—they admired them first, snapping photos before even taking a bite. The creamy yolk filling swirled into a perfect cone, the herbs sparkling like pine needles, and the pretzel trunks added the cutest touch. That night, I realized these weren’t just appetizers—they were edible holiday decorations. And let me tell you, they taste every bit as magical as they look.
Let’s walk through how to make these stunning holiday deviled eggs so you can wow your guests, too.
Deviled Egg Christmas Trees
Ingredients
Equipment
Method
- Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 13 minutes. Transfer to ice bath for 15 minutes to cool.
- Peel eggs and slice in half lengthwise. Remove yolks and mash in a bowl with mayonnaise, mustard, vinegar, cayenne, salt, and pepper until smooth.
- Transfer the yolk mixture into a piping bag fitted with a star tip. Chill 10–15 minutes to firm up before piping.
- Mix parsley, dill, and chives. Dip the cut side of egg whites into the herbs to coat the base.
- Pipe tall swirls of yolk filling into each egg white half, creating a tree-like shape.
- Insert a 1-inch piece of pretzel stick into each egg base to form the tree trunk.
- Lightly dust tops with paprika and add a star anise on each for a tree topper. Serve chilled.
Nutrition
Notes
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Table of Contents
Why You’ll Love These Deviled Egg Christmas Trees
- Festive & fun: They look like a holiday forest right on your platter.
- Make-ahead friendly: Prepare the eggs the day before and decorate before serving.
- Crowd-pleaser: Creamy, tangy, and full of flavor—everyone loves deviled eggs.
- Kid-approved: The whimsical tree shape makes even picky eaters excited.
- Customizable: You can switch up herbs, spices, or garnishes for your own twist.
These aren’t just appetizers—they’re conversation starters, photo-worthy bites, and the kind of dish that turns your Christmas dinner into a festive event.
Ingredients You’ll Need (and Substitutions)
Here’s everything required to create these edible Christmas trees:
| Ingredient | Measurement | Notes & Substitutions |
| Eggs | 12 | Large eggs work best for size. |
| Mayonnaise | 1 cup | Can swap with Greek yogurt for a lighter version. |
| Dijon mustard | 2 tbsp | Adds tang; use yellow mustard for milder taste. |
| Rice vinegar | 1 tbsp | Apple cider vinegar works too. |
| Cayenne pepper | ¼ tsp | Optional for heat; paprika works for mild spice. |
| Salt & pepper | To taste | Adjust seasoning to preference. |
| Fresh parsley | 2 tbsp minced | Adds “pine needle” look. |
| Fresh dill | 1 tbsp minced | Optional, but enhances holiday flavor. |
| Fresh chives | 1 tbsp minced | Adds brightness and color. |
| Pretzel sticks | As needed | Creates “tree trunks.” |
| Paprika | A sprinkle | For dusting, like holiday ornaments. |
| Star anise | 12 | For decorative “tree toppers.” |
How to Make Deviled Egg Christmas Trees Step by Step
- Cook the eggs perfectly: Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover, turn off the heat, and let sit for 13 minutes. Transfer to an ice bath for 15 minutes to cool completely.
- Prepare the filling: Peel eggs and slice in half lengthwise. Remove yolks and place in a bowl. Mash with a fork, then stir in mayonnaise, mustard, vinegar, cayenne, salt, and pepper until creamy.
- Make the “trees”: Transfer yolk mixture into a piping bag fitted with a star tip.
- Coat the base: Dip the cut side of each egg white half into the herb mixture (parsley, dill, and chives). This forms a “green forest floor.”
- Pipe tall swirls: Fill each egg white with yolk mixture in a tall, upward swirl to mimic a Christmas tree shape.
- Add the trunks: Break pretzel sticks into 1-inch pieces and insert into the base of each egg.
- Decorate: Dust lightly with paprika for ornaments and top with a star anise “tree topper.”
Your platter will look like a snowy evergreen forest ready for the holiday table!
How to Serve Deviled Egg Christmas Trees
- Arrange on a white platter to make the colors pop like a snowy landscape.
- Add cranberries or pomegranate seeds around the platter for a red-and-green festive touch.
- Serve alongside a holiday charcuterie board for the ultimate Christmas appetizer spread.
- Pair with sparkling wine or cider for a classy, celebratory vibe.
- For a holiday brunch, place them beside smoked salmon and bagels.
Seasonal twist: Add tiny red bell pepper bits as ornaments or use edible glitter for a sparkling winter wonderland.
How to Perfect Your Christmas Tree Deviled Eggs
- Use a piping bag with a star tip for that perfect swirl—don’t skip this step.
- Chill your yolk mixture for 10–15 minutes before piping so it holds shape better.
- Use very fresh herbs for the most vibrant color and “tree needle” look.
- Don’t overcook the eggs—overcooked yolks turn greenish and dry.
- Swap paprika with smoked paprika for a deeper flavor and a more festive touch.
Common Mistakes to Avoid
- Overcooking eggs: Results in rubbery whites and chalky yolks. Stick to the timing.
- Skipping the ice bath: Makes peeling messy and frustrating.
- Too runny filling: If your yolk mix is thin, add extra yolk or a touch of cream cheese.
- Not drying egg whites: Pat them dry before dipping in herbs or the coating won’t stick.
- Forgetting to taste test: Adjust salt and seasoning before piping.
Storage and Reheating Instructions
| Storage Method | Duration | Notes |
| Refrigerator | Up to 2 days | Store covered in an airtight container. |
| Freezer | Not recommended | Egg whites do not freeze well. |
| Make-Ahead | 1 day in advance | Store whites and filling separately, then pipe before serving. |
Pro tip: Keep a damp paper towel over the eggs in the fridge to prevent drying out.
Frequently Asked Questions
Can I make these deviled eggs the night before?
Yes! Just keep the whites and filling separate. Assemble before serving so the herbs stay fresh.
What if I don’t like star anise?
They’re mainly decorative! You can use tiny cheese stars cut with a mini cookie cutter instead.
Can I make them spicy?
Absolutely—add extra cayenne or even a dash of hot sauce to the filling.
What’s the best way to transport them?
Use a deviled egg carrier or line a baking dish with lettuce leaves to hold them in place.
Can I use dried herbs instead of fresh?
Fresh herbs give the best look and flavor. Dried won’t stick as well or look as vibrant.
Conclusion
These Deviled Egg Christmas Trees aren’t just appetizers—they’re edible holiday décor that brings joy to the table. With creamy filling, festive herbs, and the cutest tree design, they’re guaranteed to wow guests at Christmas parties, potlucks, or holiday dinners. Save this recipe for later or share it with friends—you’ll be the one who brings the most talked-about dish to the holiday feast!
