If you’re looking for a festive and flavorful twist on a classic holiday appetizer, I can’t recommend this Christmas Tree Avocado Deviled Eggs Recipe enough! It’s fresh, creamy, and so fun to make – perfect for impressing guests or spicing up your holiday spread. I absolutely love how the creamy avocado blends seamlessly with the egg yolks, and shaping them like Christmas trees just adds that extra magic. Stick with me, and I’ll share everything you need to know to nail this recipe with confidence!
Why You’ll Love This Recipe
- Festive & Fun Presentation: These deviled eggs look just like little Christmas trees, making your holiday table instantly more cheerful.
- Creamy, Healthy Twist: The avocado adds richness and a subtle tang, plus healthy fats that balance the classic mayo-filled versions.
- Simple & Quick to Make: With a few straightforward steps, you can whip this dish up in under 40 minutes—ideal for busy holiday prep.
- Versatile & Customizable: You can easily tweak flavors and decorations to fit your family’s preferences or dietary needs.
Ingredients You’ll Need
The ingredients for this Christmas Tree Avocado Deviled Eggs Recipe are simple and fresh, yet they come together to create a stunning and delicious appetizer. I always advise picking ripe avocados for that creamy filling, and fresh bell peppers make great colorful decorations to mimic ornaments on the trees.
- Large eggs: The easiest way to get perfect egg whites ‘bowls’ for filling.
- Ripe avocado: Use one that’s soft but not overly mushy for the creamiest filling.
- Garlic salt: Adds just enough savory zing without overpowering the avocado.
- Dijon mustard: I love the gentle tang it brings, balancing the richness nicely.
- Lime juice (or lemon/apple cider vinegar): The acidity brightens the filling and keeps the avocado from browning too quickly.
- Green food coloring (optional): Just a drop or two can make the avocado green pop brighter for the Christmas tree look.
- Yellow or orange bell pepper: For cutting out small star shapes as the tree toppers.
- Minced red bell pepper or mini sweet red pepper: Perfect for ‘ornaments’ decorating your trees.
- Grated Parmesan cheese: Sprinkled on top to give a snowy effect – one of my favorite finishing touches.
Variations
I love how adaptable this Christmas Tree Avocado Deviled Eggs Recipe is! Over the years, I’ve experimented with different garnishes and even swapping some ingredients to cater to friends’ dietary needs. Feel free to make it your own and add personal touches that wow your holiday guests.
- Swap the avocado: If you’re wary of avocado, try mixing the egg yolks with Greek yogurt and a bit of pesto for a fresh twist.
- Make it spicy: Add a dash of smoked paprika or a little sriracha to the filling if you like some heat – my family enjoys this kick around the holidays.
- Dairy-free option: Skip the Parmesan topping or replace it with finely chopped toasted nuts or seeds to keep that snowy effect without dairy.
- Use different veggies: Swap the bell pepper stars for cherry tomato halves or olives shaped like little ornaments for a fun change.
How to Make Christmas Tree Avocado Deviled Eggs Recipe
Step 1: Boil the Eggs Perfectly Every Time
Start by filling a 3-quart saucepan with about 4 cups of water—enough so the eggs will be completely submerged. Bring it to a rolling boil, then gently lower in your eggs one by one using a large spoon to avoid cracking. Partially cover with a lid and let them boil for exactly 12 minutes. When time’s up, transfer the eggs immediately to an ice bath to stop cooking and make peeling easier. When I first learned this cooling trick, peeling boiled eggs became almost effortless—a total game changer in the kitchen!
Step 2: Prepare and Peel the Eggs Carefully
Once cooled, lightly tap each egg on the counter and roll it gently to crack the shell all over. The shells should come off smoothly—sometimes I peel them under running water to help loosen stubborn bits. Then slice each egg in half crosswise. This is key because halving the eggs this way gives you that perfect rounded base which looks so much nicer once stuffed and shaped.
Step 3: Whip Up the Creamy Filling
Now the fun part! Pop the yolks into a food processor or blender with your ripe avocado, lime juice, Dijon mustard, and garlic salt. Blend till silky smooth. If you want that iconic bright green Christmas tree look, add a drop or two of green food coloring. Don’t worry—just a tiny bit goes a long way! If you don’t have a processor handy, no worries—I’ve mashed everything with a fork before, and it still tastes fantastic, though your filling might be a little chunkier.
Step 4: Pipe the Filling into Festive Trees
This is where your deviled eggs turn holiday magic. Fill a piping bag fitted with a fluted tip (or simply snip the corner off a sturdy zip-top bag). Hold the bag tip just inside each egg white half and pipe the filling in a motion that creates a triangular Christmas tree shape. For fluted trees, I squeeze and pull upward slowly to get that great texture. For smooth trees, three gentle strokes work perfectly. It takes a little practice, but I swear it’s worth it—your guests will be wowed!
Step 5: Decorate Your Trees Like a Pro
Use tweezers or a toothpick to dot the trees with little minced red bell pepper pieces—these look like bright, festive ornaments. Cut tiny stars from your yellow or orange bell pepper using a star-shaped cutter or a small knife, and place one on top of each tree like a shining tree topper. Finish with a light dusting of grated Parmesan to mimic a fresh snow of holiday cheer.
Pro Tips for Making Christmas Tree Avocado Deviled Eggs Recipe
- Fresh Avocado Matters: Always use a ripe but firm avocado—too soft can make the filling runny, too hard will be hard to mash smooth.
- Peeling Without Stress: Cracking the shell all over and peeling under cold running water helps shells slide right off—trust me, it saves so much frustration.
- Piping Practice Pays Off: Try piping onto a plate first if you’re unsure, so you get the feel before tackling the eggs.
- Keep Them Chilled: Make these the day of serving for best freshness—avocado can brown and eggs lose their zip fast at room temp.
How to Serve Christmas Tree Avocado Deviled Eggs Recipe
Garnishes
I stick with classic Christmas colors for garnishing: the little red pepper ‘ornaments’, yellow bell pepper star toppers, and a dusting of Parmesan for snow. But I’ve also decorated with tiny sprigs of fresh dill for a pine needle look or swapped Parmesan for finely-chopped pistachios for extra crunch. These little finishing touches always earn compliments and add personality to the dish.
Side Dishes
This recipe pairs beautifully with other holiday finger foods. I love setting it alongside a charcuterie board with cured meats, crackers, and olives, or fresh crudités with a zesty yogurt dip. It also shines as a starter for a festive brunch alongside smoked salmon, bagels, and cream cheese.
Creative Ways to Present
For a show-stopping presentation, I arrange the deviled eggs on a large platter layered with fresh baby spinach or kale leaves to mimic a forest floor. Another trick I learned was to place edible gold flakes on some trees for an elegant holiday sparkle. If you’re bringing them to a party, a tiered serving stand creates visual interest and fits right in with the festive vibe.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover deviled eggs covered tightly in an airtight container and refrigerated. Because of the avocado, they’re best eaten within the same day to avoid browning. If you notice slight discoloration, a quick squeeze of fresh lime juice and mixing can help brighten them again.
Freezing
Freezing isn’t ideal for this Christmas Tree Avocado Deviled Eggs Recipe because the avocado and texture of boiled eggs don’t freeze well – you might end up with a mealy filling and watery whites. I’d recommend making these fresh for the best taste and texture.
Reheating
Since these are served chilled, there’s no reheating needed. Just take them out of the fridge about 10 minutes before serving so the flavors can mellow and the eggs are not too cold on your palate. Always give them a gentle stir if they’ve been sitting to refresh the texture of the filling.
FAQs
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Can I prepare the eggs and filling ahead of time for this Christmas Tree Avocado Deviled Eggs Recipe?
Absolutely! You can boil and peel the eggs a day in advance and store them in the fridge. I recommend making and piping the filling on the same day you plan to serve to keep the avocado fresh and vibrant. The filling tends to brown if left sitting too long, so piping last minute ensures the best look and taste.
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What if I don’t have a piping bag or tips to create the Christmas tree shapes?
No worries! You can simply use a sturdy zip-top plastic bag, snip a small corner off, and pipe the filling that way. If piping isn’t your thing, try spooning the filling in and gently shaping it with the back of a spoon or your fingers for a rustic “tree” look that still tastes delicious and festive.
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How do I keep the avocado in the filling from turning brown?
The key is to add a good squeeze of lime or lemon juice to the avocado filling—its acidity helps slow down browning. Also, covering the filled eggs tightly and refrigerating immediately will keep them fresh. Enjoy the deviled eggs on the same day for best color and flavor.
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Can I make this recipe vegan or dairy-free?
For a dairy-free version, simply skip the Parmesan topping or replace it with crushed nuts, seeds, or nutritional yeast for a “cheesy” flavor. To make it vegan, substitute eggs with cooked and mashed chickpeas or tofu, though it won’t have the same traditional texture or look. This recipe shines best with eggs, but it’s fun to experiment!
Final Thoughts
This Christmas Tree Avocado Deviled Eggs Recipe has become one of my all-time favorite holiday appetizers. It’s easy enough to make last minute but impressive enough to have guests asking for the recipe. The creamy avocado filling balanced with bright, zesty lime and the colorful decorations make it as delicious as it is charming. I hope you try making this with your loved ones and enjoy every bite as much as my family does year after year. Happy holidays and happy cooking!
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Christmas Tree Avocado Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Description
These festive Christmas Tree Deviled Eggs feature a creamy avocado filling flavored with lime juice, garlic salt, and Dijon mustard. The deviled eggs are cleverly shaped and decorated to resemble Christmas trees, perfect as a fun and healthy holiday appetizer. With a bright green filling, red pepper decorations, and a star-shaped yellow bell pepper topper, these eggs bring seasonal cheer to your party platter.
Ingredients
Eggs and Filling
- 6 large eggs
- ⅔ to ¾ cup mashed very ripe avocado (about 1 medium avocado)
- ¼ teaspoon garlic salt
- 2 teaspoons Dijon mustard
- 2 teaspoons lime juice, apple cider vinegar, or lemon juice
- Green food coloring for more intense green color (optional)
Decorations
- 1 small yellow or orange bell pepper
- 1 tablespoon minced red bell pepper or mini sweet red pepper
- Grated Parmesan cheese (for dusting)
Instructions
- Boil the Eggs: Add about 4 cups of water to a 3-quart saucepan, ensuring the water will cover the eggs. Bring to a boil, then gently lower the eggs one at a time into the boiling water using a large spoon. Partially cover the pan with a lid and boil the eggs for 12 minutes. Drain and immediately transfer eggs to a bowl of ice water for 5 minutes to stop cooking and cool.
- Peel the Eggs: Tap the eggshells gently on a counter and roll them to loosen the shells. Peel the eggs carefully; the shells should come off easily.
- Prepare the Egg Whites: Cut the boiled, peeled eggs in half crosswise to create a rounded half. To keep the halves stable, optionally slice a small flat piece off the bottom. Arrange the egg white halves on your serving platter.
- Make the Filling: In a food processor, blender, or large mixing bowl with an electric mixer, combine the egg yolks, mashed avocado, lime juice, Dijon mustard, and garlic salt. Blend or mix until smooth and creamy. Add a drop or two of green food coloring if a brighter green color is desired.
- Pipe the Filling: Fill a pastry bag fitted with a size 1M fluted piping tip (for a textured tree) or a large plastic zip-top bag with a small corner snipped off (for a smooth tree) with the avocado filling. Insert the bag tip into each egg white half.
- Shape the Trees: For fluted trees, pipe the filling so it almost fills the egg white, then release pressure while pulling the bag upward to create a pyramid tree shape. For smooth trees, pipe three up-and-down motions forming the tree shape, releasing pressure at the top.
- Add Decorations: Using tweezers or a toothpick, place the minced red bell pepper onto the trees to resemble ornaments. Cut out 12 small star shapes from the yellow or orange bell pepper using a paring knife or star-shaped cutter and place one star on top of each tree.
- Finish and Serve: Lightly dust the deviled eggs with grated Parmesan cheese to resemble snow. Serve chilled and enjoy these festive, healthy holiday appetizers.
Notes
- If you don’t have a food processor, mash the filling ingredients together with a potato masher or fork. The texture will be chunkier but will still pipe well.
- Deviled eggs are best served the same day as made because the avocado will darken after a few hours.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
