Christmas Tree Deviled Eggs Recipe – Cute, Creamy, and Festive Bites for Your Holiday Table

There’s something about the smell of warm spices and the clink of glasses that makes the whole house feel like a hug. And yet, sometimes the smallest bites bring the biggest smiles — like these Christmas Tree Deviled Eggs. I first made them on a snowy afternoon, and they instantly became my go-to party starter. If you love little festive touches, pair them with Christmas tree cake truffles for a sweet-and-savory combo that delights everyone.

Why You’ll Love It

• Quick and easy to make, even with kids who love to “decorate.”
• Comforting homemade flavor that’s creamy and tangy.
• Made with simple ingredients you probably already have.
• Great for holiday parties, brunch, or a cozy night in.
• Always a crowd-pleaser that looks fancy without fuss.

Ingredients You’ll Need

• 6 hard-boiled eggs
• 3 tablespoons mayonnaise — use full-fat for extra creaminess.
• 1 teaspoon Dijon mustard — adds a little bite.
• Salt and pepper to taste
• Green food coloring — a drop or two gives that perfect tree shade.
• Chopped parsley or dill for garnish — fresh herbs make the “branches” fragrant.
• Cherry tomatoes or red peppers for decoration — they pop like tiny ornaments.

Chef’s note: If you like a tangier filling, stir in a squeeze of lemon. And because everyone asks, fresh herbs will make the aroma sing.

How to Make It

1. Slice the hard-boiled eggs in half lengthwise and remove the yolks. Gently scoop them out and you’ll see the smooth white cups ready to hold the filling.
2. In a bowl, mash the yolks and mix with mayonnaise, Dijon mustard, salt, and pepper. Stir until silky and smooth; the mixture should feel creamy on your spoon.
3. If desired, add a few drops of green food coloring to the mixture to create a tree color. Start with one drop, then add more until it looks like evergreen.
4. Spoon or pipe the yolk mixture back into the egg whites. A piping bag makes neat “trees,” but a small spoon works just fine and feels homey.
5. Garnish with chopped parsley or dill to resemble a tree. Press the herbs lightly so they stick and look full.
6. Use cherry tomatoes or small pieces of red pepper as ornaments on the deviled eggs. The bright red dots really make these feel like holiday ornaments.
7. Arrange the deviled eggs on a platter for serving. Make little rows so they look like a tiny forest — it’s cheerful and easy to grab.

You’ll notice the filling is smooth and slightly tangy, while the herbs add a fresh, slightly grassy note. And when someone takes a bite, they’ll get creamy, savory yolk and a little crunch from the tomato. It always makes guests smile.

Kitchen Tips

• Time-saver: Boil eggs the night before. Then peel and chill them so they’re ready to assemble in minutes.
• Fix for runny filling: If your filling feels too loose, add a little more mashed yolk or chill it for 10 minutes before piping.
• Flavor twist: Mix in a teaspoon of finely chopped capers or a pinch of smoked paprika for a smoky kick.

Serving Ideas

Serve these at family dinner, Sunday brunch, or a holiday buffet. They pair beautifully with warm bread and something sweet — think buttery Christmas bread. For a brunch plate, add crisp greens and a slice of citrus-glazed ham. Also, offer extra herbs and a small bowl of smoked paprika so guests can customize.

Storing & Leftovers

• Store in an airtight container in the fridge for up to 2 days. They stay fresh, but best on the same day.
• Don’t freeze deviled eggs — the texture changes. Instead, keep the filling and egg whites separate if you need to prep ahead.
• Leftover idea: Chop the remaining eggs and toss with greens or stuff into a sandwich for a bright, creamy lunch.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, so feel free to prepare the filling and fill the eggs a few hours before serving.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap mayo for Greek yogurt or add a pinch of curry powder for a different twist.

Q: What’s the best way to serve it?
A: Arrange them cold on a pretty platter, and top with fresh herbs and tiny red garnishes so they look festive.

Q: How do I know it’s perfectly cooked?
A: For hard-boiled eggs, the yolk should be fully set but not chalky; that gives a creamy mash for the filling.

Final Thoughts

I love how simple things — a spoonful of seasoned yolk and a sprig of parsley — can turn into something that feels celebratory. These Christmas Tree Deviled Eggs bring warmth to the table, and they remind me of family dinners and tiny hands helping me press the “ornaments” into place. Try making them with your favorite herb or a tiny sprinkle of cheese, and most importantly, make them your own. They’ll be the small, bright bites everyone remembers. Find more playful holiday snacks like this custard pie and sweet treats to pair with your platter — and don’t forget to share your tweaks, because food gets better when it’s shared. For a crunchy snack idea after the party, I always reach for a bag of Christmas Puppy Chow to nibble on later.

Conclusion

If you want more inspiration for festive deviled eggs, take a peek at this creative take on Deviled Egg Christmas Trees. And for another homemade twist, I also love the step-by-step ideas over at Christmas Tree Deviled Eggs – Grits and Gouda.

Christmas Tree Deviled Eggs

Christmas Tree Deviled Eggs

These festive Christmas Tree Deviled Eggs are a quick and easy holiday appetizer that combines creamy and tangy flavors, garnished to resemble a Christmas tree.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: American, Holiday

Calories: 70

Ingredients Method Notes

Ingredients

  

Egg Mixture

• 6 pieces hard-boiled eggs Eggs need to be boiled and cooled.
• 3 tablespoons mayonnaise Use full-fat for extra creaminess.
• 1 teaspoon Dijon mustard Adds a little bite.
• to taste Salt
• to taste Pepper
• 1-2 drops green food coloring To create a tree color.

Garnishes

• as needed Chopped parsley or dill To resemble branches.
• as needed Cherry tomatoes or red peppers Used as ornaments.

Method

 

Preparation

1. Slice the hard-boiled eggs in half lengthwise and remove the yolks.
2. In a bowl, mash the yolks and mix with mayonnaise, Dijon mustard, salt, and pepper until silky and smooth.
3. If desired, add a few drops of green food coloring to the yolk mixture until it resembles evergreen.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with chopped parsley or dill to resemble a tree.
6. Use cherry tomatoes or small pieces of red pepper as ornaments.
7. Arrange the deviled eggs on a platter for serving to look like a tiny forest.

Notes

For a tangier filling, add a squeeze of lemon. If filling feels too loose, add more mashed yolk or chill for a few minutes before piping.