I’m so excited to share my Deviled Egg Christmas Trees recipe with you! These aren’t just regular deviled eggs — they’re tall, festive, and packed with a bright green filling that stands up like a Christmas tree. Picture creamy, flavorful yolk filling topped with tiny pepper “ornaments” and a little star on top, making your holiday table extra special. Fun, creative, and surprisingly simple, these eggs are sure to wow your guests!
Level: Easy
Total Time: 1 hour 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 1 hour
Yield: 10 deviled eggs
Course: Appetizer
Cuisine: American, Holiday
I first came up with Deviled Egg Christmas Trees when I noticed an overstuffed deviled egg looked like a little tree. I thought, why not make this festive and intentional for the holidays? Using spinach for color and a pinch of potato flakes for structure, these deviled eggs stand tall and maintain their shape. They’re a perfect combination of holiday creativity and classic deviled egg flavor.
Whether you’re hosting a Christmas party, bringing an appetizer to a potluck, or just want a festive snack, these eggs are sure to impress. They’re playful, flavorful, and make a beautiful centerpiece for your table.
How to Make Deviled Egg Christmas Trees
This recipe transforms simple deviled eggs into whimsical holiday treats with these key steps:
• Hard-boiled eggs cut the short way to form a stable base
• Spinach-infused green yolk filling with potato flakes for height and firmness
• Piped into tall, tree-shaped mounds
• Topped with tiny red pepper “ornaments” and a yellow bell pepper star
• Finished with a dusting of parmesan “snow”
The result? Deviled eggs that are as fun to look at as they are to eat!
Ingredients
• 7 large eggs
• 2 tablespoons butter
• 2 cloves garlic, sliced thin
• 5 oz baby spinach
• 1/3 cup mayonnaise
• 1 tablespoon mustard
• Juice of ½ lemon
• ½ teaspoon smoked paprika
• ¼ teaspoon hot sauce
• 2 tablespoons dehydrated potato flakes
• 1 red Fresno chili pepper, minced
• 1 yellow bell pepper, cut into small stars
• Parmesan cheese, for garnish
Directions
- Cook the Eggs:
• Bring a pot of water to a boil and carefully add the eggs. Boil for 9½ minutes for hard-cooked yolks.
• Prepare an ice bath while the eggs cook. Transfer the eggs to the ice bath to cool completely. - Prepare the Egg Whites:
• Peel the cooled eggs and rinse them. Slice each egg in half the short way (opposite the traditional lengthwise cut).
• Cut a small piece off the bottom of each egg white to create a flat base so they stand upright. Be careful not to puncture the cavity.
• Set aside extra egg whites in case of mistakes. - Cook the Spinach:
• In a skillet, melt butter over medium heat and sauté the garlic until fragrant.
• Add spinach and cook until wilted and moisture evaporates, about 5 minutes. Remove from heat and let cool. - Blend the Filling:
• In a blender, combine the cooked spinach, egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes.
• Blend until smooth. Chill in the fridge until ready to pipe.
• If the mixture isn’t thick enough to stand, add a bit more potato flakes. - Pipe the Trees:
• Transfer the filling to a piping bag fitted with a star tip.
• Place egg whites on a serving platter and pipe the filling in an upward motion to create tree shapes. Build them as tall as you feel confident. - Decorate:
• Use toothpicks to place small pieces of red pepper as ornaments.
• Top each tree with a small yellow bell pepper star.
• Lightly grate parmesan over the trees to create a “snow” effect.
Process Details
• Egg Cutting: Slicing eggs shortwise gives a stable base for the tree and makes it easier to pipe tall filling.
• Spinach Filling: Cooking spinach removes moisture and intensifies color. Potato flakes add stiffness so the trees hold their shape.
• Piping Technique: Gentle up-and-down movements with the star tip help create a realistic tree shape, tapering naturally toward the top.
Tips for Success
• Extra Eggs: Always boil a few more than needed in case of cracks or mis-cuts.
• Spinach Prep: Squeeze out as much water as possible for a firm filling.
• Height Control: Start small when piping and gradually build taller layers to avoid collapse.
• Alternative Ingredients: Avocado or food coloring can replace spinach, but you may need more potato flakes for stiffness.
Serving Ideas
• Serve as a festive appetizer at holiday parties or potlucks.
• Pair with charcuterie, crackers, or fresh vegetables for a colorful platter.
• Use as a centerpiece for a Christmas brunch table.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 24 hours. Best served fresh to maintain height.
• Freezing: Not recommended, as the delicate filling and decoration may collapse.
Nutrition Info (Approximate per Serving)
• Calories: 136 kcal
• Protein: 5 g
• Carbohydrates: 5 g
• Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 124 mg
• Sodium: 143 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin A: 1661 IU
• Vitamin C: 33 mg
• Calcium: 38 mg
• Iron: 1 mg
My Deviled Egg Christmas Trees recipe is a fun, creative twist on a classic holiday appetizer. With vibrant green filling, festive pepper decorations, and a sprinkle of parmesan snow, these eggs will delight both your eyes and taste buds. I hope you enjoy making (and eating!) these festive treats as much as I do — they’ll quickly become a holiday favorite!