Let Me Tell You a Story About These Eggs

Okay, so picture this: it’s Christmas Eve, the kitchen is a total mess, my aunt’s yelling that I left eggshells in the sink (guilty), and there I am, hunched over the counter giggling like a loon because these deviled eggs look exactly (well, sorta exactly) like little Christmas trees. My first batch? They toppled over like dominoes. But ever since, making these Christmas Tree Deviled Eggs has been my family’s unofficial holiday kick-off—we laugh, we snack, and someone always gets a bit too into the decorating. Pro tip: don’t try piping the filling if the kids have the icing bags, unless you like egg on your elbow. Anyway, if you need a festive dish that’s both fun and slightly chaotic, these eggs are perfect. (And if you spill paprika everywhere, just call it “artistic flair.”)

Why You’ll Love This Fun Recipe

I make this whenever there’s a holiday party and I want to look crafty, but secretly I’m just in it for the snack. My family goes bonkers for the tangy, creamy filling (especially after a glass or two of mulled wine); honestly, they’re a great bridge between savory and whimsical. Plus, they look way fancier than they actually are. Oh—and if you’ve ever had trouble peeling eggs without ending up with a pockmarked disaster, you have my sympathy. There’s always that one egg that refuses to cooperate. But a wonky deviled egg still tastes just as good, right?

What You’ll Need (With a Few Swaps)

12 large eggs (I grab whatever’s on sale; fresh ones are a menace to peel anyway!)
1/3 cup mayo (Duke’s is what my grandma swore by—but regular works fine)
1 tablespoon dijon mustard (or the yellow stuff, if you accidentally bought the wrong one, like me last year)
2 teaspoons white vinegar (sometimes swap for lemon juice—gives it a little zing)
1/2 teaspoon garlic powder (optional, but I’m a garlic gal)
1/4 teaspoon salt—”to taste” is what recipes say but who measures this, really?
A handful of fresh dill or finely chopped chives (parsley if that’s what’s limp in the crisper)
Green food coloring (I use gel, but liquid is fine in a pinch—also my tree green is sometimes, er, neon)
Paprika and/or red pepper flakes for “ornaments”
Star sprinkles, pimento bits, or just tiny carrot slivers for the “tree toppers”

How I (Usually) Assemble These Cuties

First things first, boil those eggs! I put ‘em in cold water, bring to a boil (just), turn off the heat, pop on the lid, and let ‘em sit for about 12 minutes. But if you Google it, there are 50 ways, and every grandma says her’s is the only right one.
Drain, cool under cold water—sometimes I even chuck in ice cubes if I’m feeling fancy or just impatient. Then the slightly tedious part: peeling. Don’t panic if they look ugly; the filling covers a multitude of sins.
Slice a paper-thin bit off the rounded bottom of each egg so it can stand up. Then cut off the top quarter (pointy bit), scoop the yolks into a bowl. I always, always get one that rips. Meh.
Mash yolks with your mayo, mustard, vinegar, garlic powder, and salt till smooth. This is where I usually sneak a taste, because I can’t help myself. Adjust seasoning if you want.
If you want Grinch-green trees, add green food coloring—in small amounts! Otherwise you’ll end up with Incredible Hulk eggs (which are hilarious, but not festive). Mix till evenish.
Scoop (or pipe, if you’re feeling patient) the filling back into the “egg tree” bases, building them up a bit in a swirl. Don’t worry—it won’t look like Martha Stewart’s, but guess what? Still cute.
Finish with a sprinkle of paprika for “ornaments,” pop a star sprinkle or bit of carrot/pimento on top for a star, and scatter fresh herbs for a “pine needle” look. If you’re crafty, grab tweezers (I’ve never managed this).
Chill until ready to serve; though I swear they’re tastier after they’ve sat for a bit, but maybe that’s just me.

Some Notes I Definitely Learned the Hard Way

Don’t use brand-new eggs. They really are a pain to peel; I always regret it.
Green coloring stains everything. Yes, even your fingertips for half a day—voice of experience.
If the filling seems thin, add a smidge more yolk or a spoonful of mashed potato, of all things. It’s weirdly good.

Variations I’ve Tried (and Not All Winners!)

Deviled avocado eggs (swap half the mayo for mashed avocado)—looks even greener, tastes really fresh
Tried using smoked salmon for “garland”—it slid right off. Not my best idea.
Curried deviled eggs with extra turmeric (gives a “pineapple tree” vibe, so maybe save for summer?)
I once topped a batch with bacon bits… sort of ruined the illusion, but nobody complained about the taste!

Equipment—Plus a Little Workaround

Medium saucepan (or whatever pot will fit your eggs, honestly)
Knife, spoon, mixing bowl
Piping bag & tip (I use a fancy one maybe once—it’s easier with a zip-top bag with the corner snipped. Or just use a regular spoon!)

Storage—If There’s Any Left

Store them in an airtight container in the fridge. They *should* keep about two days (officially), though honestly, in this house they never survive the afternoon. If they mingle with other foods, the green dye can get a bit, uh, travel-y. You’ve been warned.

How We Serve Them (and a Random Tangent)

We plop these Christmas Tree Deviled Eggs onto a big platter with some rosemary sprigs (it looks all woodland-y and smells great). My little cousin always tries to sneak the “stars” off the tops first. Actually, have you ever tried adding a cheese board nearby? Turns the whole thing into a mini snack circus—I stole that idea from The Kitchn and it’s a winner.

A Few “Pro” Tips I’ve Learned Post-Oops

I once tried rushing the chilling and ended up with runny filling—never again. Give ’em at least 30 mins in the fridge; it’s worth the wait.
If you’re using “fancy” sprinkles for the stars, add them just before serving, unless you like soggy glitter.
Don’t skip the step of slicing the bottoms off the eggs. Otherwise, topple city. Ask me how I know.

FAQ—For the Egg-Obsessed (You Know Who You Are)

Q: Can I make these the night before?
Yep! Actually, I think these taste better the next day, but just keep the decorations off ’til serving or they’ll get weird.

Q: What’s the best way to peel eggs without mangling them?
I start peeling from the fat end and try to get under the membrane—sometimes it works, sometimes not, but running water helps. Or find yourself a helpful teenager.

Q: Can I use something besides food coloring?
Sure; you can blend in spinach or parsley for a mild green—or just embrace regular yellow centers and call them “snowy pines.” Fun fact: Bon Appétit has some wild ideas for coloring eggs, if you’re up for kitchen science.

Q: My filling’s too runny! Now what?
Add a bit more cooked yolk, or a tiny spoon of instant mash. Or chill it longer and hope for the best. It’s really forgiving; worst case, eat it with crackers!

Q: Are these gluten-free?
As long as nothing weird sneaks in (watch those sprinkles!), but double-check if anyone has dietary quirks.

Christmas Tree Deviled Eggs