Name: Christmas Tree Deviled Eggs Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 40 min
Cuisine: American
Ingredients: 1 dozen eggs; 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; 1/4 cup diced red bell pepper

If you’re looking for a festive appetizer that’s both charming and delicious, you’re in for a treat with this Christmas Tree Deviled Eggs Recipe. I absolutely love how these little deviled eggs transform into adorable, edible Christmas trees, making your holiday table instantly more inviting. You’ll find that not only are they a joy to make, but they also taste incredible — creamy, tangy, and fresh with a pop of herby flavor that really elevates the classic deviled eggs we all adore.

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Why You’ll Love This Recipe

Festive Presentation: The piped green filling shaped like Christmas trees adds a show-stopping touch to any holiday spread.
Herb-Infused Flavor: Fresh dill and parsley give the filling a bright, refreshing taste that’s a bit different from typical deviled eggs.
Easy to Make Ahead: Prepare the filling in advance and pipe just before serving to save time and keep everything fresh.
Kid-Friendly and Crowd-Pleasing: Both kids and adults go crazy for these — they’re fun to eat and taste great.

The image shows five white egg halves arranged on a white plate with a white marbled surface underneath. Each egg half is filled with a smooth, light green creamy swirl that forms a tall, textured peak rising from the egg white base. On top of each green swirl, small bright red diced pieces are scattered, adding a pop of color and contrast. A woman's hand is gently placing the red dices on one of the green peaks, adding a final touch. The overall look is clean, fresh, and colorful, with a focus on the layered textures of the white egg, green swirl, and red topping. photo taken with an iphone --ar 2:3 --v 7 - Christmas Tree Deviled Eggs, festive deviled eggs, holiday appetizer ideas, Christmas party recipes, easy holiday snacks

Ingredients You’ll Need

This Christmas Tree Deviled Eggs Recipe uses simple, fresh ingredients that blend beautifully — the herbs make the filling vibrant and green, while the relish adds a touch of tangy sweetness that balances perfectly with the creamy mayonnaise and mustard.

Flat lay of one dozen whole uncracked brown and white eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of smooth yellow mustard, a small white ceramic bowl filled with glossy dill pickle relish, a small white ceramic bowl heaping with freshly chopped vibrant green parsley, a small white ceramic bowl of finely chopped fresh dill sprigs, a small white ceramic bowl of bright red diced bell pepper, a small white ceramic bowl with fine kosher salt crystals, and a small white ceramic bowl of coarsely ground black peppercorns, all ingredients fresh and natural, arranged with perfect symmetry and balanced proportions, placed 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 - Christmas Tree Deviled Eggs, festive deviled eggs, holiday appetizer ideas, Christmas party recipes, easy holiday snacks

Eggs: Fresh eggs help with easier peeling and give you nice firm whites to hold the filling.
Mayonnaise: I prefer full-fat for the creamiest filling, but you can use light if you prefer.
Mustard: Classic yellow works great for tang and color; Dijon is a nice upgrade if you want a little extra zing.
Dill pickle relish: Adds subtle sweetness and crunch, giving the filling some texture and extra flavor.
Fresh parsley: Brightens up the filling and enhances the green color.
Fresh dill: This is the star herb here — I always add a bit more for garnish because it looks like tree branches and tastes amazing.
Green food coloring (optional): I usually skip it because fresh herbs give enough color, but it’s fun if you want a more vibrant green.
Kosher salt and black pepper: Simple seasoning to pull all the flavors together.
Red bell pepper: For the garnish — little diced pieces mimic ornaments and add a hearty crunch and fresh flavor.

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.

Variations

One of the best parts about this Christmas Tree Deviled Eggs Recipe is how easy it is to tweak to your taste or dietary needs — plus, it’s fun to experiment with different herb combos or garnishes to make it your own.

Spicy Kick: I once added a pinch of cayenne pepper and swapped mustard for a spicy brown variety — loved the warm heat without overpowering the freshness.
Dairy-Free Option: You can replace mayonnaise with avocado for a creamy, dairy-free filling that still pipes beautifully.
Seasonal Herbs: Experiment with chives or tarragon instead of dill or parsley, depending on what you have on hand or your personal herb preferences.
Vegan Twist: Use mashed chickpeas with vegan mayo and all the same spices to make a festive vegetarian ‘deviled’ egg alternative that’s just as fun to eat.

How to Make Christmas Tree Deviled Eggs Recipe

Step 1: Hard-Boil and Chill the Eggs

Start by placing your eggs in a large pot and cover them with at least 2 inches of boiling water — this initial hot water bath helps cook evenly. Set a timer for about 12 minutes; when it’s done, immediately transfer the eggs to a big bowl of ice water. This ice bath is my secret weapon for super easy peeling — it cools the eggs quickly and shrinks the egg whites away from the shell so they slip right off, no tearing.

Step 2: Prep the Filling

Once the eggs have cooled completely, peel them gently and slice each in half lengthwise. Remove the yolks and pop them into a food processor — this gadget makes a world of difference for a silky smooth filling. Add your mayo, mustard, dill pickle relish, fresh parsley, dill, and a drop of green food coloring if you want that classic Christmas tree shade. Don’t forget salt and pepper! Process everything for a minute or two until the mixture is creamy and evenly green.

Step 3: Pipe Your Christmas Trees

Transfer the filling to a piping bag or a sturdy zip-top bag with a corner snipped off — I like about a ½-inch opening for control. Fill the hollowed egg whites first to anchor the filling, then pipe the filling in a back-and-forth zigzag, building it up into a triangle shape like a Christmas tree. It’s a little artistic, but don’t worry — you’ll get the hang of it quickly! If you’re piping for a crowd, come back to garnish them after resting them in the fridge.

Step 4: Add the Ornaments and Garnish

Sprinkle finely diced red bell peppers over your piped “trees” to mimic little ornaments. Then add some extra fresh dill sprigs on top to give the illusion of pine needles. This final touch turns your deviled eggs into holiday conversation starters — my family actually fights over who gets the most festive one!

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Pro Tips for Making Christmas Tree Deviled Eggs Recipe

Ice Bath for Easy Peeling: Don’t skip the ice bath — it makes peeling so much smoother and prevents ugly dents in your egg whites.
Food Processor Magic: Using a food processor for the filling gives you an irresistibly smooth, consistent texture that’s way better than mashing by hand.
Fresh Herbs Are Key: Fresh dill and parsley not only boost flavor but give the filling that beautiful natural green color without having to rely on food coloring.
Pipe Just Before Serving: For the best look and texture, pipe the filling shortly before serving, especially if making ahead to keep the filling fresh and the egg whites from getting soggy.

How to Serve Christmas Tree Deviled Eggs Recipe

Christmas Tree Deviled Eggs Recipe - Serving

Garnishes

I always stick with freshly chopped dill as a garnish because it mimics pine needles beautifully and adds fresh herbal notes. The diced red bell pepper “ornaments” not only add a festive pop of color but also a mild crunch that balances the smooth filling. Sometimes, I toss on a few tiny pearl onions or even edible gold flakes for a truly luxe Christmas party vibe!

Side Dishes

In my holiday spreads, I like to pair these Christmas Tree Deviled Eggs with other classic finger foods like smoked salmon canapés, a hearty cheese board with nuts and fruit, or even sweet potato chips. It’s great to have combos that vary textures — creamy eggs with crunchy and savory bites — keeping everyone coming back for more.

Creative Ways to Present

One year, I arranged the deviled eggs on a large platter lined with fresh pine branches and dusted lightly with powdered sugar to look like a snowy forest floor — guests were delighted! You could also use a tiered serving tray and sprinkle edible glitter for extra sparkle. If you’re feeling crafty, pipe a star shape with a small piece of red pepper or a tiny edible gold star candy at the top of each tree for that perfect finishing touch.

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, I store the egg whites and the filling separately. The filling goes in a piping bag or airtight container in the fridge, and the whites in a covered container. Then, when you’re ready to serve, just pipe and garnish. This avoids soggy whites and keeps that vibrant, fresh taste intact for up to a day.

Freezing

Honestly, I don’t recommend freezing deviled eggs — the texture of the egg whites usually suffers, becoming rubbery and watery when thawed. It’s best to enjoy these freshly made or within a day or two from the fridge.

Reheating

This recipe is best served cold or at room temperature, so reheating isn’t really needed. If you do want to serve warm deviled eggs (which is unusual), I suggest gently bringing the egg whites to room temp before filling and serving, but I promise you’ll love them chilled best for that fresh, creamy texture.

FAQs

Can I make the Christmas Tree Deviled Eggs Recipe ahead of time?

Yes! You can prepare the filling up to 24 hours in advance and store it in a piping bag in the refrigerator. Keep the egg whites separate in an airtight container and pipe the filling just before serving to maintain freshness and presentation.
What if I don’t have a food processor? Can I still make this recipe?

Absolutely, you can mash the yolks by hand using a fork or a potato masher. It will take a bit more elbow grease to get the filling smooth, and the herbs might not be as finely chopped, but it will still taste delicious!
Is the green food coloring necessary for the filling?

Nope! I usually skip the food coloring because the combination of fresh parsley and dill creates a lovely natural green tint. If you want a brighter color for visual impact, a drop or two of green food coloring can boost it.
How do I make the egg yolks easy to peel?

The key is the ice bath after boiling. Plunge the eggs directly into cold salted ice water to cool completely before peeling. This helps shrink the egg whites away from the shell and prevents the whites from sticking or tearing.
Can I swap the dill and parsley for other herbs?

Definitely! Chives, tarragon, or basil can work well, depending on your flavor preferences. Just keep in mind herbs like basil might darken the filling or change its texture slightly.

Final Thoughts

I can’t tell you enough how this Christmas Tree Deviled Eggs Recipe has become a holiday favorite in my family. They’re not only a visual hit but also deliver that perfect balance of creamy, tangy filling and fresh herbs that everyone raves about. Whether you’re throwing a holiday party or just want a festive snack, these deviled eggs make the season feel extra special. Give this recipe a try — I promise it will brighten your table and bring smiles to your loved ones.