Transform ordinary deviled eggs into a festive holiday appetizer with a few simple steps. These Christmas Tree Deviled Eggs are perfect for any Christmas Party.
Prepare hard-boiled eggs by using my method for Instant Pot Hard-Boiled Eggs. Alternatively, place eggs in a single layer in a medium saucepan and cover with water so that there are about 2 inches of water above the eggs. Turn the heat to high and allow the water to come to a rapid boil. Once the water has reached a rapid boil, cover, turn the heat to low, and cook for 1 minute. Remove the saucepan from the heat and leave covered for 14 minutes. After 14 minutes, transfer the eggs to an ice bath to chill completely.
Once the eggs have chilled, remove them from the ice bath and carefully peel the eggs under running water. Be sure to remove all eggshells. Gently dry with paper towels.
Cut the peeled eggs in half and scoop out the yolk into a large mixing bowl. Set aside the egg whites to fill for the deviled eggs.
Using a fork, mash the egg yolks completely until they form a fine powder. Add the mayonnaise, lemon juice, Dijon, onion powder, garlic powder, salt, and horseradish if using and mix together until the mixture is well combined. Add more mayonnaise as necessary to get to the creamy consistency you want.
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 from 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.
Serve immediately.
Notes
These Christmas Tree Deviled Eggs can be prepared up to decorating the tree, 2 days in advance and stored in the refrigerator in an airtight container. When ready to serve, add olive and sriracha.