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Christmas Tree Deviled Eggs

Christmas tree deviled eggs turn classic creamy, tangy yolk filling green and pipe it into tall, tapered trees. Red pepper ornaments and tiny yellow pepper stars make them a festive appetizer that chills before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 40 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the eggs and filling
  • 12 eggs large
  • cold water as needed for boiling and the ice bath
  • 4 cup ice
  • 0.33 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • 4 drops green gel food coloring
For decorating
  • 0.25 yellow bell pepper small
  • 2 tbsp red bell pepper finely diced

Equipment

  • 1 6-quart pot
  • 1 piping bag
  • 1 medium open-star tip
  • 1 serving platter

Method
 

Cook the eggs
  1. Place the eggs in a single layer in a 6-quart pot and add cold water to cover by 1 inch.
  2. Bring to a full boil over high heat.
  3. Remove the pot from the heat and cover it.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice and cold water and chill for 10 minutes, then peel them.
  6. Halve the eggs lengthwise, transfer the yolks to a medium bowl, and arrange the whites cut side up on a serving platter.
Make and pipe the filling
  1. Mash the yolks until smooth.
  2. Stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until thick and creamy.
  3. Stir in the green food coloring until evenly colored.
  4. Transfer the filling to a piping bag fitted with a medium open-star tip.
  5. Pipe the filling into each egg white, building a tall, tapered tree shape.
Decorate and chill
  1. Cut the yellow bell pepper into 24 tiny triangles.
  2. Sprinkle the red bell pepper over the trees as ornaments and place one yellow pepper triangle on top of each.
  3. Refrigerate for 30 minutes before serving.

Notes

For crisp tree shapes, pipe the filling in a steady spiral from the base to the tip. Store covered in the refrigerator for up to 2 days; freezing is not recommended. Plain Greek yogurt can replace the mayonnaise for a tangier filling.