There's just something magical about making deviled eggs that feel festive and fun, and this Christmas Tree Deviled Eggs Recipe is exactly that. They look charming on the holiday table and taste creamy, zesty, and just a little bit fancy with a fresh avocado twist.

The image shows five deviled eggs placed on a white marbled surface, each with two clear layers. The bottom layer is the white smooth egg half, topped with a tall, swirled, light green creamy filling in a spiral pattern, giving a soft texture. Red pepper flakes are scattered on the green filling and the white edge of the egg, adding small red and orange spots around the dish. One egg stands out with a yellow star-shaped piece placed on top of the green filling, acting like a decoration. The overall look is neat and fresh with a mix of smooth and textured layers. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe
Top Tip
How to Serve Christmas Tree Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Deviled Eggs Recipe

Why You'll Love This Recipe

I remember making these Christmas Tree Deviled Eggs for a family gathering a few years back, and they instantly became a hit — mostly because they’re visually delightful and offer a fresh flavor twist that everyone appreciated.

Festive Presentation: Shaping the deviled eggs into little Christmas trees brings charm and fun to your holiday spread.
Fresh Avocado Flavor: The addition of ripe avocado adds creaminess and a subtle buttery flavor that lifts the classic deviled eggs.
Simple Ingredients: You probably already have everything needed in your fridge, making this perfect for last-minute entertaining.
Customizable Garnishes: From red pepper “ornaments” to star-shaped bell pepper toppers, you can really make this recipe your own.

The image shows soft white halved eggs topped with thick swirls of green creamy filling, piped in tall ridged peaks. The green filling has a smooth texture with small red specks scattered on top. The eggs rest on a worn rustic white wooden block, which sits on a white marbled surface, adding a natural, textured look. The focus is close-up, showing the detail and texture of the layers clearly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances creamy, tangy, and fresh flavors perfectly—each ingredient plays a key role, from the avocado's smooth texture to the zesty bite of Dijon mustard. I like to pick the ripest avocado I can find and use fresh lemon juice to brighten things up.

Flat lay of six whole brown eggs, a small white bowl of creamy mayonnaise, a small white bowl with smooth Dijon mustard, a small white bowl containing freshly squeezed lemon juice, half a ripe avocado with bright green flesh, a pristine yellow bell pepper whole, a small white bowl filled with crushed red pepper flakes, a small white bowl with salt and black pepper, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large eggs: The star of the show; firm whites hold the filling beautifully.
Mayonnaise: Adds richness and smoothness to the filling.
Dijon mustard: Gives a tangy depth without overpowering the creamy base.
Lemon juice: Freshly squeezed to cut through richness and keep flavors lively.
Avocado: Ripe, creamy, and adds a subtle buttery note that revitalizes classic deviled eggs.
Salt & pepper: Essential for seasoning just right.
Crushed red pepper flakes or red pepper pieces: Adds colorful “ornaments” with a little zing.
Yellow bell pepper: Used for the cute star-shaped “tree toppers.” Choose a sweet, firm pepper for best results.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this Christmas Tree Deviled Eggs Recipe depending on who’s coming over and what we have on hand—the beauty is that it’s very forgiving and easy to customize to your taste or dietary needs.

Variation: I’ve swapped out avocado for cream cheese when I want a tangier filling—it’s just as smooth and changes the character a bit, perfect for those who prefer classic flavors.
Spice it up: Sometimes, I add a pinch of smoked paprika or a drop of hot sauce into the yolk mixture for an extra kick that wakes up the taste buds.
Make it vegan: For a plant-based version, use firm tofu blended with vegan mayo, and top with vegan-friendly garnishes to keep that festive look.

Step-by-Step: How I Make Christmas Tree Deviled Eggs Recipe

Step 1: Cook the eggs perfectly

Start by hard-cooking your eggs. I like the Instant Pot method because it’s nearly foolproof: six minutes on high pressure, then an ice bath to stop cooking. If you prefer stovetop, bring eggs to a boil, then cover and let them sit for 10-12 minutes before cooling. Avoid overcooking or you’ll get that dreaded green ring around the yolk.

Step 2: Peel and halve

Once cooled, peel the eggs carefully—tap the shell gently all over and peel under running water if you like. Slice each egg lengthwise to create two neat halves, perfect for your festive trees.

Step 3: Make the creamy filling

Scoop the yolks into a bowl and mash with mayonnaise, Dijon mustard, lemon juice, and ripe avocado until silky smooth. Season with salt and pepper to taste. A fork or small whisk works well here—no lumps!

Step 4: Pipe on the filling tree-shaped

Transfer the yolk mixture to a piping bag or a plastic bag with the tip cut off. Swirl the filling on each white half, building a tall, cone-like shape reminiscent of a Christmas tree. This is where the visual magic happens!

Step 5: Garnish with pepper flakes and bell pepper stars

Sprinkle crushed red pepper flakes over the filling to mimic ornaments—or use tiny diced red bell pepper or pomegranate seeds. Use a 1-inch star-shaped cookie cutter to cut stars from the yellow bell pepper and place one on top of each egg tree.

Top Tip

From personal experience making these deviled eggs multiple times, a few small tweaks make all the difference in nailing the perfect texture and festive look. Sharing my favorite tips here so you breeze through it.

Perfectly Cooked Eggs: Using an ice bath immediately after boiling stops the cooking process, so you avoid any green yolk tint and get that bright yellow center.
Peeling Made Easy: Fresh eggs are harder to peel; opt for eggs that are at least a week old for smoother peeling.
Piping for Height: Chill your filling before piping—it firms up slightly and holds shape better, helping your “trees” stand tall.
Garnish Placement: Place stars gently at the top last to avoid breaking them; also, laying the eggs on a bed of greens keeps them steady on the platter.

How to Serve Christmas Tree Deviled Eggs Recipe

Christmas Tree Deviled Eggs - Serving Suggestion

Garnishes

I love sprinkling crushed red pepper flakes for that pop of color and subtle heat, but pomegranate seeds make the eggs look like they’re dressed for a party. The yellow star pepper tops add just the right festive touch. Fresh herbs like finely chopped chives or parsley also add freshness and color if you want to get creative.

Side Dishes

These deviled eggs hold their own alongside holiday favorites like roast ham or turkey, cranberry sauce, and green bean casserole. I often serve them with a crisp winter salad or rustic bread to round out the appetizer spread.

Creative Ways to Present

For parties, I’ve arranged the Christmas Tree Deviled Eggs Recipe on a platter shaped with fresh rosemary sprigs as “branches” and sprinkled edible glitter for a touch of sparkle. Another fun idea is to place them on a large flat tray lined with kale or arugula to simulate a forest scene.

Make Ahead and Storage

Storing Leftovers

Leftover deviled eggs stay fresh in an airtight container in the fridge for up to two days. I keep the filling piped into the whites, cover tightly with plastic wrap, and place a damp paper towel in the container to keep things moist. They’re best eaten the same day, but a day or two later is still delicious.

Freezing

I don’t recommend freezing deviled eggs, especially this Christmas Tree version, because the avocado and filling texture changes upon thawing. For best results, make them fresh and enjoy!

Reheating

Since deviled eggs are served cold or at room temperature, no reheating is needed. If they’ve been refrigerated, just let them sit out for about 10-15 minutes before serving to take the chill off and let the flavors shine.

Frequently Asked Questions:

Can I make the Christmas Tree Deviled Eggs Recipe ahead of time?

Yes! You can boil and peel the eggs a day in advance and keep them refrigerated. Prepare the filling the same day you plan to serve to keep it fresh, then assemble just before your party for best results.

Can I substitute avocado in this recipe?

Absolutely. While avocado adds creaminess and healthy fats, you can replace it with extra mayonnaise or cream cheese if preferred. This will change the flavor profile slightly but still keeps the filling rich and smooth.

How do I make the filling smooth and easy to pipe?

Be sure to mash the yolks thoroughly and mix well with the other ingredients. Chilling the filling before piping firms it up slightly, making it easier to create those tree-shaped swirls without the filling sagging.

Can I use a different garnish instead of bell pepper stars?

Definitely. Pomegranate seeds, small cherry tomato pieces, or even slivered almonds can make beautiful and tasty ornament substitutes on your Christmas tree deviled eggs.

Final Thoughts

This Christmas Tree Deviled Eggs Recipe has become my go-to festive appetizer because it’s as delightful to look at as it is to eat. I’m sure once you try making these cute little holiday bites, you’ll want to bring them to every holiday gathering. Give it a shot—you’ll impress guests and have so much fun assembling your edible Christmas trees!