As the holiday season rolls around, I find myself yearning for recipes that not only bring joy but also add a festive twist to the table. Imagine my delight when a friend introduced me to the concept of Deviled Egg Christmas Trees—these delightful appetizers effortlessly combine elegance and whimsy.
Picture creamy, savory filling perched on perfectly done eggs, decorated with vibrant bell pepper stars and flecks of spicy Fresno chili. Each bite is a cheerful nod to the season, bursting with flavor and a subtle kick that keeps everyone coming back for more.
What I love most is how easy they are to assemble; in about 30 minutes, you can elevate your holiday spread with these little edible masterpieces. So, whether you’re hosting a gathering or simply want to make dinner feel magical, let’s dive into this simple yet impressive recipe that’s sure to be a hit at any holiday gathering!
Why You'll Love This Deviled Egg Christmas Trees
- These Deviled Egg Christmas Trees are incredibly easy to make, allowing you to whip up a stunning appetizer in just 30 minutes.
- The delightful combination of flavors, from creamy filling to a hint of spice, will have your taste buds dancing with joy.
- Their festive presentation makes them a visual centerpiece that will impress your guests and elevate your holiday table.
- Plus, their versatility means they can be adapted for any occasion, making them not just a holiday treat but a year-round favorite.
Deviled Egg Christmas Trees Ingredients
For the Egg Filling
• 7 large eggs – the foundation of your Deviled Egg Christmas Trees; hard-boiled for creamy texture.
• 2 tablespoons butter – adds richness to the filling for extra delight.
• 2 cloves garlic (sliced thin) – infuses a subtle, aromatic flavor that brings everything together.
• 5 oz baby spinach – packed with nutrients and a pop of color; you can use kale as a substitute for a different texture.
• 1/3 cup mayo – binds the filling together, making it creamy and delicious.
• 1 tablespoon mustard – adds a zingy flavor that brightens up the filling.
• 1/2 lemon (juice) – enhances the freshness and balances the richness of the mayo and eggs.
• 1/2 teaspoon smoked paprika – lends a warm, smoky flavor that perfectly complements the egg mixture.
• 1/4 teaspoon hot sauce – gives a kick to the filling; adjust to your spice preference.
• 2 tablespoons dehydrated potato flakes – helps achieve the right texture for a creamy filling; can be omitted for a lighter version.
For the Decoration
• 1 red fresno chili pepper (minced) – adds a pop of color and a spicy crunch to your festive trees.
• 1 yellow bell pepper (cut into small stars) – a charming decoration that makes each bite visually appealing.
• Parmesan cheese – sprinkle on top for an extra layer of flavor and a festive touch.
How to Make Deviled Egg Christmas Trees
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Boil the eggs. Start by placing your large eggs in a saucepan, covering them with cold water. Bring water to a gentle boil over medium heat. Once boiling, reduce heat and simmer for 10 minutes.
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Prepare the spinach. In a small pan, melt butter over medium heat. Add sliced garlic and sauté until fragrant, about 1-2 minutes. Then, toss in the baby spinach and cook until wilted, roughly 3-4 minutes. Set aside to cool slightly.
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Blend the filling. Once the eggs are cooled, peel them and slice them in half lengthwise. In a bowl, scoop out the yolks and mash them with mayo, mustard, lemon juice, smoked paprika, hot sauce, and the sautéed spinach mixture. Mix until creamy.
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Fill the eggs. Spoon or pipe the filling back into the egg whites. To create the tree shape, stack the filling higher in the center. Top with minced Fresno chili and garnish with yellow bell pepper stars. Sprinkle parmesan cheese over the top for an extra touch of festivity.
Optional: Use fresh herbs as an extra garnish for a vibrant finish!
Exact quantities are listed in the recipe card below.
Deviled Egg Christmas Trees Variations
Feel free to get creative with these festive deviled eggs; the possibilities are just as delightful as the base recipe!
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Avocado Twist: Substitute half the mayonnaise with ripe avocado for a creamy, nutritious blend. The hints of lime will give it a delightful freshness.
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Herbed Delight: Mix in fresh herbs like dill, chives, or parsley to the filling for an aromatic twist. These herbs will not only brighten the flavor but also enhance the visual appeal.
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Bacon Bits: Add crispy, crumbled bacon to the filling for a smoky, salty crunch. The addition of bacon will elevate these appetizers to a whole new level of indulgence.
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Spicy Chipotle: Swap the hot sauce for chipotle in adobo for a smoky heat. This variation adds depth and a fiery kick, perfect for those who love bold flavors.
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Cheese Lovers: Experiment with different cheeses such as feta or cream cheese in the filling. These variations will provide a tangy or extra creamy texture that will be utterly irresistible.
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Vegan Option: Use silken tofu blended with nutritional yeast and spices as a filling base. It’s a rich and wholesome alternative perfect for plant-based diets.
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Fruit Topping: For a unique twist, top with pomegranate seeds or sliced olives for pops of color and flavor. This unexpected pairing will surprise and delight your guests.
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Nutty Crunch: Incorporate finely chopped nuts like walnuts or pecans into the filling for added texture and a delicious nutty flavor. This crunchy element creates a delicious contrast to the creamy filling.
How to Store and Freeze Deviled Egg Christmas Trees
Fridge: Store leftover Deviled Egg Christmas Trees in an airtight container in the refrigerator for up to 3 days. Be sure to cover them with plastic wrap to prevent drying.
Freezer: While not ideal, you can freeze the egg filling separately for up to 2 months. The egg whites do not freeze well, so prep fresh whites for future use.
Reheating: If you decide to freeze the filling, thaw it overnight in the fridge before reheating. Then, refill fresh eggs and enjoy your festive creation!
Serving Suggestions: Serve the Deviled Egg Christmas Trees cold for the best flavor and presentation; they are perfect for holiday gatherings or casual get-togethers!
What to Serve with Deviled Egg Christmas Trees?
Pairing these delightful festive appetizers with the right sides can turn your gathering into a memorable feast, brimming with flavors.
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Crispy Garlic Bread: The buttery, crunchy texture of garlic bread complements the creamy eggs perfectly and adds a comforting touch.
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Winter Salad: A fresh salad with mixed greens, pomegranate seeds, and a tangy dressing brightens the plate, balancing richness with a crisp bite.
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Savory Cheese Platter: Featuring tangy cheeses like goat cheese and sharp cheddar alongside nuts and dried fruits creates a delightful flavor contrast that excites the palate.
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Honey-Glazed Carrots: Their natural sweetness enhances the savory egg filling while providing a lovely, vibrant color to your holiday table.
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Roasted Brussels Sprouts: Crispy and caramelized, they bring an earthy depth to the meal that beautifully balances the lightness of the deviled eggs.
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Sparkling Apple Cider: A festive drink that brings sweetness and fizz, elevating the entire dining experience and keeping the holiday spirit alive.
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Peppermint Bark Brownies: For dessert, these fudgy brownies with a holiday twist will satisfy sweet cravings while being a delightful contrast to your savory dishes.
Make Ahead Options
These Deviled Egg Christmas Trees are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the egg filling up to 24 hours in advance by blending the yolks with mayo, mustard, lemon juice, smoked paprika, hot sauce, and sautéed spinach, then store it in an airtight container in the refrigerator. The egg whites can also be boiled and kept untouched for up to 3 days. When you’re ready to serve, simply fill the chilled egg whites with the prepared filling, stack it high to create that festive tree shape, and garnish with Fresno chili and yellow bell pepper stars for a stunning presentation. By following these make-ahead tips, you’ll enjoy joyful holiday gatherings with less last-minute stress, ensuring your Deviled Egg Christmas Trees are just as delicious!
Chef's Helpful Tips
- For the perfect texture in your Deviled Egg Christmas Trees, be sure to cool the eggs thoroughly before peeling to avoid breaks and cracks.
- To maximize flavor, always sauté the garlic until fragrant, as this enhances the overall taste of the filling.
- When blending your filling ingredients, use a fork to mash the yolks before mixing for a smoother consistency.
- Finally, piping the filling into the egg whites will create a beautiful tree shape and make them easier to decorate.
Deviled Egg Christmas Trees Recipe FAQs
How do I select the best eggs for my Deviled Egg Christmas Trees?
Absolutely! When choosing eggs, look for ones with a firm shell and no cracks. The fresher the eggs, the easier they are to peel after boiling. Ideally, aim for eggs with a sell-by date that’s at least a week away for optimal freshness.
How long can I store leftover Deviled Egg Christmas Trees?
You can store your leftovers in an airtight container in the refrigerator for up to 3 days. To keep them fresh, make sure to cover them with plastic wrap. If they start showing signs of drying or discoloration, it’s time to let them go and whip up a new batch!
Can I freeze the filling for my Deviled Egg Christmas Trees?
Yes, you can freeze the egg filling! To do this, place the filling in an airtight container and freeze it for up to 2 months. It’s important to note that the egg whites do not freeze well, so you’ll want to prepare fresh whites when you’re ready to enjoy the filling again. Thaw the filling overnight in the fridge before refilling the eggs.
What should I do if my filling is too runny?
Very! A runny filling can be due to too much mayo or lemon juice. If this happens, try adding more dehydrated potato flakes a little at a time until you achieve the desired consistency. If you don’t have flakes, consider adding finely mashed egg yolk or even a splash of cream cheese to thicken it up.
Are there any dietary considerations for pets or allergies with Deviled Egg Christmas Trees?
Indeed! While these are delightful for humans, avoid sharing them with pets, especially since ingredients like garlic and hot sauce can be harmful to them. As for allergies, keep in mind that eggs are a common allergen, so always check for any egg allergies in your guests before serving. You can also opt for egg-free alternatives if needed, such as a chickpea-based filling for a similar texture.
What is the best way to present my Deviled Egg Christmas Trees?
The more the merrier! Arrange them on a festive platter with some garnished greenery to elevate their presentation. You could even add little edible decorations like tiny ornaments to emphasize the holiday spirit. Plus, using vibrant, colorful ingredients like bell pepper stars creates an eye-catching display that’s sure to impress your guests!
Equipment
- Saucepan
- Small Pan
- mixing bowl
Ingredients
Egg Filling
- 7 large eggs hard-boiled
- 2 tablespoons butter for richness
- 2 cloves garlic sliced thin
- 5 oz baby spinach or kale as a substitute
- 1/3 cup mayo binds filling
- 1 tablespoon mustard adds zing
- 1/2 lemon juice for freshness
- 1/2 teaspoon smoked paprika for warm flavor
- 1/4 teaspoon hot sauce adjust to taste
- 2 tablespoons dehydrated potato flakes optional for texture
Decoration
- 1 red fresno chili pepper minced
- 1 yellow bell pepper cut into small stars
- Parmesan cheese for sprinkling on top
Instructions
How to Make
- Boil the eggs. Start by placing your large eggs in a saucepan, covering them with cold water. Bring water to a gentle boil over medium heat. Once boiling, reduce heat and simmer for 10 minutes.
- Prepare the spinach. In a small pan, melt butter over medium heat. Add sliced garlic and sauté until fragrant, about 1-2 minutes. Then, toss in the baby spinach and cook until wilted, roughly 3-4 minutes. Set aside to cool slightly.
- Blend the filling. Once the eggs are cooled, peel them and slice them in half lengthwise. In a bowl, scoop out the yolks and mash them with mayo, mustard, lemon juice, smoked paprika, hot sauce, and the sautéed spinach mixture. Mix until creamy.
- Fill the eggs. Spoon or pipe the filling back into the egg whites. To create the tree shape, stack the filling higher in the center. Top with minced Fresno chili and garnish with yellow bell pepper stars. Sprinkle parmesan cheese over the top for an extra touch of festivity.
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