Christmas Tree Deviled Eggs
I first spotted this festive twist on deviled eggs shared by @carla.bushey on Instagram and knew I had to give them a try. Not only are they adorable, but they’re also surprisingly simple to make. With creamy yolk filling and a whimsical cucumber Christmas tree on top, these deviled eggs are sure to impress your guests. They’re the perfect addition to your holiday table, whether as an appetizer or a fun conversation starter. Plus, they’re as delicious as they are charming!
Recipe Steps
Feel free to use your favorite deviled egg recipe for this festive appetizer. I typically stick to a simpler recipe, but this time I accidentally used my egg salad recipe instead—and they turned out delicious! Sometimes, happy accidents in the kitchen lead to the best results.
The trickiest part of this recipe is creating long, even cucumber strips for the Christmas tree ribbons. I used a peeler with moderate success, but after a few slices, I hit the seeds and had to flip the cucumber to peel from the other side. Next time, I plan to try a mandolin for cleaner, more consistent strips.
Christmas Tree Deviled Eggs
Ingredients
- 4 eggs hard boiled
- ¼ C mayonnaise
- 1 green onion chopped
- 1 stalk celery chopped
- 1⅓ tsp. Dijon mustard
- cucumber sliced thinly with mandolin or peeler
- salt & pepper to taste
- 1 Tbsp. pomegranate arils
- paprika to garnish
- 8 wooden toothpicks
Instructions
- Peel the hard-boiled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Set the egg whites aside.
- Finely chop the green onion and celery, then add them to the bowl with the egg yolks.
- Add the mayonnaise, Dijon mustard, salt, and pepper to the bowl. Mix everything together until smooth and creamy.
- Transfer the yolk mixture into a quart-sized storage bag. Remove any excess air, seal the bag, and snip a small corner off for piping.
- Pipe the yolk mixture into each egg white half, filling them evenly.
- Lightly sprinkle paprika over the eggs for a festive touch.
- Slice the cucumber lengthwise into thin strips using a mandolin or vegetable peeler. The strips should be pliable enough to fold into ribbon shapes for the Christmas tree.
- Fold a cucumber strip into a ribbon shape and insert a wooden toothpick through the center. Place a pomegranate aril on the tip of the toothpick to resemble a tree topper.
- Insert the bottom end of the toothpick into the center of a deviled egg. Adjust the cucumber ribbons as needed to create a tree shape. Repeat for each deviled egg.
- Serve your festive Christmas Tree Deviled Eggs and enjoy!
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.