Christmas Tree Deviled Eggs: Transform ordinary deviled eggs into a festive Holiday appetizer with a few simple steps.
Take a moment and stop and look at that picture.
Is it a bit deceiving? Does it leave you guessing what it could be?
Chances are if you looked at the title, you know exactly what this is but if you saw just a picture would you know? I had a few friends ask me what kind of cookie it was when I sent them just the photo. I had a good laugh–it is so fun for me to dress food up to look festive for the holidays. Especially when I can get crafty with savory food!
These savory deviled eggs are an impressive appetizer to bring to a party and of course, who doesn’t love a good deviled egg?!
What I love and what you are going to love about these Christmas tree deviled eggs is their flavor and the fact that my standard for wholesome ingredients has not been compromised. I used 100% natural food coloring to achieve my bright green Christmas tree–my family appreciated that I didn’t play around with adding spinach or pesto to my deviled egg filling, as I originally intented–but pesto deviled eggs do sound quite tasty to me! But this food coloring is a great way to have some fun without adding chemicals to your food.
So to start, you need hard-boiled eggs. I placed 6 eggs in a saucepan and covered them with water. I added a teaspoon of baking soda (my mom taught me this helps with peeling the shells and I seem to think it does). I brought it to a rapid boil and then covered the pan with a lid, turned off the water and set my timer for 12 minutes. Once the timer went off, I drained the liquid from the pan and rinsed the eggs with cold water to stop the cooking process. And I was left with perfectly hard boiled eggs! They peeled perfectly and when sliced into, they were perfect in color.
Once my mixture is ready I took out 2 tablespoons for the yellow stars. Then I used green food coloring to color the rest green. I put the green filling into a sandwich bag and cut a corner off the side –or use a piping bag fitted with medium circle.
Just fill the miture into the egg white cavity and then go back and forth over the egg to create a triangle shape that will become the Christmas tree.
Once the tree was piped onto the egg, I placed the yellow mixture into a piping bag fitted with a star tip or plastic bag fitted with star tip and just did one squeeze on the top of each tree, to create the star.
To make ornaments, dollop out little dots of sriracha sauce. And for the base of my tree, I used a half a kalamata olive as the trunk.
Christmas Tree Deviled Eggs
- 6 eggs
- 1/4 cup plain Greek Yogurt
- 2 tablespoons Mayo
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3-4 drops natural green food coloring
- Sriracha sauce
- 6 kalamata olives cut in half
Place eggs in a single layer in a saucepan and cover with water Heat on high until water begins to boil rapidly, then cover, turn off the heat. Leave covered for 12 minutes, then rinse under cold water continuously for 1 minute.
Peel eggs and cut in half. Scoop out the yolks and add to a mixing bowl. Add in the yogurt, mayo, mustard, onion powder, garlic powder and salt. Beat until smooth and creamy.
Set aside 2 tablespoons of the mixture for stars.
Dye the remaining filling green.
Place the green filling into a piping bag and pipe the filling into the cavity of the egg and then make a Triangle shape on the top of the egg, by moving your piping bag slowly side to side--to make it look like branches.
Dollop each tree with a yellow star, by using a piping bag fitted with a star attachment.
Dot sriracha over the tree for ornaments and finish with an olive half for the base of the tree.
For more tasty and festive Holiday appetizers, check out these recipes:
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The Wimpy Vegetarian: Miso Mashed Potato Stuffed Mushrooms
The Mom 100: Crispy Baked Sweet Potato Fries
A Mind “Full” Mom: Christmas Tree Deviled Eggs
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Healthy Eats: 7 Lighter Ways to Kick Off Your Holiday Meal
Taste with the Eyes: Holiday Entertaining: Oysters with Caviar
Swing Eats: Turkey Bacon Wrapped Dates with Cheese, Marcona Almonds, and Herbs
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FN Dish: Easy, Cheesy Appetizers Your Holiday Guests Will Hover Around