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
Scale
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
