Delight your holiday guests with these stunning Deviled Egg Christmas Trees, a festive take on everyone’s favorite party appetizer. With vibrant green spinach-infused filling, whimsical red pepper ornaments, and a snowy sprinkle of parmesan, these deviled eggs don’t just taste incredible—they steal the show on any Christmas table. Whether you’re hosting a holiday brunch or looking for a fun way to get the kids involved in the kitchen, this creative deviled egg idea is both delicious and visually magical.
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Why You’ll Love These Holiday Deviled Eggs
These Deviled Egg Christmas Trees are more than just cute—they’re practical and flavorful too. The rich egg yolk filling is thickened with potato flakes for structure, while sautéed spinach gives it a vibrant hue and a nutritional boost. With garlic for depth and a hint of paprika and lemon juice for zing, each bite is bursting with balanced flavor. This recipe is surprisingly simple to execute with a little planning, and the results are perfect for impressing guests of all ages.
- Visually stunning centerpiece for your holiday table
- Uses fresh ingredients for natural color and flavor
- Great make-ahead option for busy hosts
- Kid-friendly and fun to decorate
What You’ll Need for Deviled Egg Christmas Trees
• Eggs: The sturdy base of your Christmas trees. Choose large eggs for better height and structure.
• Baby Spinach: Adds the signature green color naturally while boosting nutritional value.
• Butter: Used to sauté the spinach and garlic, adding richness and flavor.
• Garlic: Provides a savory backbone to the green filling.
• Mayonnaise: Classic creamy component that blends everything together.
• Mustard: Offers a subtle tang and depth to the deviled egg filling.
• Lemon Juice: Brightens the flavors and balances the richness.
• Smoked Paprika: Adds warmth and a mild smokiness that complements the spinach.
• Hot Sauce: Optional kick for flavor complexity.
• Dehydrated Potato Flakes: Secret ingredient for structure—helps the filling hold its Christmas tree shape.
• Fresno Chili Pepper: Diced small to mimic festive ornaments.
• Yellow Bell Pepper: Cut into tiny stars for that magical Christmas tree topper.
• Parmesan Cheese: Grated finely to mimic snow falling over your edible forest.
Ingredient Substitutions and Helpful Swaps
Don’t have all the ingredients on hand or catering to dietary needs? Here are a few swaps:
- Avocado instead of spinach: Still green, though less vibrant. Add extra potato flakes for firmness.
- Frozen spinach: Just be sure to squeeze out all the moisture for a thick consistency.
- Green food coloring: Use sparingly if you prefer the classic yolk flavor.
- Red bell pepper: A milder alternative to Fresno chilis for ornaments.
- Nutritional yeast: Sub this in for a dairy-free “snow” effect.
How to Make Deviled Egg Christmas Trees
- Boil the Eggs
Bring water to a hard boil, then cook the eggs for 9.5 minutes. Immediately transfer them to an ice bath to cool fully before peeling. - Slice Eggs Crosswise
Cut eggs across the shorter width, not lengthwise, to create a round “tree base.” Trim a tiny bit off the bottom so they stand upright without tipping. - Prepare the Green Filling
Sauté spinach with butter and garlic until wilted and dry. Cool completely. In a food processor, blend spinach, egg yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes until smooth. - Check Texture
If the filling isn’t thick enough to pipe tall trees, stir in extra potato flakes until it holds shape. - Pipe the Trees
Transfer the green filling to a piping bag with a star tip. Pipe the mixture into egg white halves, creating a tall, spiraled tree shape. - Decorate with Ornaments and Stars
Use toothpicks to gently place diced red peppers as ornaments. Cut out tiny yellow pepper stars and place one on top of each tree. - Let It Snow
Right before serving, grate parmesan cheese over the deviled egg trees using a microplane for a snowy effect.
Tips for Picture-Perfect Deviled Egg Trees
- Center the yolks: Store eggs sideways in the fridge overnight to help center the yolks before boiling.
- Don’t over-pipe: Trees look best when piped tall but not so heavy they topple over.
- Use a stiff filling: Don’t skip the potato flakes—they’re key to holding the shape.
- Star cutter hack: Use mini fondant cutters for perfect pepper stars.
- Make ahead smart: Prep filling and egg whites a day in advance, but pipe and decorate fresh for best texture and appearance.
Serving Suggestions and Variations
- Pair with: Holiday charcuterie boards, baked brie, or a wintery cocktail like mulled wine.
- Add crunch: Sprinkle toasted pine nuts or crispy bacon bits between the “branches.”
- Spicy version: Add jalapeño or extra hot sauce for a kick.
- Gluten-free: Naturally gluten-free! Just double-check your mustard and hot sauce labels.
- Make-ahead tip: Store components separately in the fridge overnight and assemble an hour before serving.
The Healthier Side of Festive Deviled Eggs
Spinach isn’t just for color—it’s loaded with iron, vitamin K, and antioxidants. Sautéing it with garlic not only enhances the taste but softens the texture and removes excess moisture, which is crucial for a smooth, pipeable filling. Using spinach as your natural green dye makes these deviled egg Christmas trees not only festive but also a little healthier.
Wrapping Up the Holiday Magic
Whether you’re looking to impress your guests or bring a festive flair to your Christmas table, Deviled Egg Christmas Trees are the perfect solution. They transform a classic appetizer into a showstopping centerpiece, blending traditional deviled egg flavor with playful, seasonal presentation. With spinach-infused filling, colorful garnishes, and a fluffy parmesan “snow,” these eggs are not only delicious but also unforgettable. And the best part? They’re surprisingly simple to make with just a few tweaks and tips.
Bring joy, flavor, and a little holiday magic to your next gathering with these charming, edible Christmas trees.
Frequently Asked Questions
How far in advance can I make Deviled Egg Christmas Trees?
You can prepare the egg whites and filling up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Assemble and decorate the deviled egg trees just before serving to maintain their height, texture, and freshness.
Can I use something other than spinach to color the filling green?
Yes! While spinach gives a natural and nutritious green hue, you can substitute avocado for a creamy texture or use green food coloring if you want to retain the classic yolk flavor. Just make sure the filling remains firm enough to pipe tall.
What if I don’t have a piping bag or star tip?
If a piping bag isn’t available, you can use a plastic zip-top bag with a corner snipped off. The star shape is ideal for that tree-like effect, but even without it, you can create a nice peak and shape by carefully layering the filling. The flavor and fun are still guaranteed!
More Relevant Recipes
- Christmas Deviled Eggs: A delightful spin on the classic deviled eggs, this recipe features festive colors and flavors perfect for the holiday table, making it a natural companion to the Deviled Egg Christmas Trees in both theme and taste.
- Mini Sausage Christmas Wreath: This savory holiday appetizer offers bite-sized fun and visual appeal similar to deviled egg trees, with a wreath shape that mirrors the festive theme. Perfect for entertaining guests with a playful presentation.
- Cheesy Parmesan Mozzarella Bites: These crispy, cheesy bites offer a similar savory richness and finger-food convenience, making them an excellent pairing option for a holiday appetizer spread alongside deviled eggs.
Deviled Egg Christmas Trees
- Total Time: 1 hour 40 minutes
- Yield: 10 deviled eggs
- Diet: Vegetarian
Description
Deviled Egg Christmas Trees are a festive and creative twist on the classic appetizer, featuring a vibrant green spinach and yolk filling piped high to resemble Christmas trees. Topped with red pepper ornaments, yellow pepper stars, and snowy parmesan, these make a perfect holiday party dish.
Ingredients
- 7 large eggs: base and yolk for the filling
- 2 tablespoons butter: used to sauté spinach and garlic
- 2 cloves garlic, sliced thin: adds savory flavor to the filling
- 5 oz baby spinach: gives vibrant green color and nutrition
- 1/3 cup mayonnaise: adds creaminess to the filling
- 1 tablespoon mustard: adds tang and depth
- 1/2 lemon, juiced: adds brightness and balances richness
- 1/2 teaspoon smoked paprika: adds a smoky, warm flavor
- 1/4 teaspoon hot sauce: optional heat and complexity
- 2 tablespoons dehydrated potato flakes: gives the filling structure to hold its shape
- 1 red Fresno chili pepper, minced: for decorative ornaments
- 1 yellow bell pepper, cut into small stars: tree toppers
- Parmesan cheese, for garnish: grated as “snow”
Instructions
- Bring a pot of water to a boil and add the eggs. Boil for 9.5 minutes, then transfer them to an ice bath to cool completely.
- Peel the eggs and slice them crosswise to create short, round halves. Trim the bottom tips to make them stand upright.
- Carefully remove the yolks and set them aside in the fridge.
- In a skillet over medium heat, melt the butter and sauté garlic until fragrant. Add spinach and cook until wilted and dry. Let it cool completely.
- In a food processor, combine the spinach mixture, yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth and thick.
- If the mixture is too soft, stir in a bit more potato flakes. Chill the filling to firm it up.
- Transfer the filling into a piping bag with a star tip.
- Arrange the egg whites on a platter. Pipe the green filling into each egg white, creating a tall tree shape.
- Use toothpicks to gently place red pepper bits as ornaments and top each tree with a yellow pepper star.
- Grate parmesan over the top using a microplane to create a snowy effect. Serve immediately or store chilled until serving.
Notes
- Store eggs sideways in the fridge overnight to help center the yolks.
- Use a stiff filling to ensure the trees hold their shape when piped.
- Prepare the filling and whites the night before, but assemble on the day of serving.
- Mini fondant cutters work great for cutting perfect star shapes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Blending, Piping
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 deviled egg
- Calories: 136
- Sugar: 1g
- Sodium: 143mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 124mg