Tall, festive, and irresistibly cute — these Deviled Egg Christmas Trees are a fun twist on the classic holiday appetizer! Picture creamy, flavorful deviled eggs stacked high with a bright green filling, shaped just like tiny Christmas trees. They’re as beautiful as they are delicious, and they’ll absolutely steal the show on your holiday table.
Deviled eggs are always a hit, but turning them into mini edible Christmas trees takes them to another level. The trick? A smooth, thick, and perfectly green spinach-based filling that stands tall — just like a real tree! And here’s the secret ingredient that makes it all possible: a pinch of dehydrated mashed potato flakes. These flakes give the mixture body and structure so your trees won’t slump before the party starts.
The Inspiration for This Recipe
The idea for these Deviled Egg Christmas Trees came to me by accident. A while ago, I made guacamole deviled eggs and jokingly overfilled one of them. When I looked back at the photo later, it struck me — it looked just like a little Christmas tree!
After that, I searched for others who’d tried similar ideas. I found plenty of adorable versions, but none quite matched what I had in mind. So I decided to experiment and create my own version — one that would stand tall, hold its shape, and have that perfect festive green hue without using food coloring.
Cutting the Eggs
Normally, deviled eggs are sliced lengthwise, creating those classic oval halves. But for this recipe, I wanted the base of the egg to resemble a little planter holding the Christmas tree. So instead of cutting along the long side, I sliced the eggs across the short side — a horizontal cut that gives the perfect “pot” shape for your edible trees.
Finding the yolk’s center can be a little tricky. To make it easier, try this simple trick: store your boiled eggs on their sides overnight before cutting. This helps the yolk settle more evenly in the middle.
Once sliced, trim just a tiny bit off the bottom of each egg so they stand upright. Be careful not to puncture the egg cavity — you just want to create a flat, steady base.
Making the Green Egg Yolk Filling
Now comes the fun part — making that gorgeous, bright green filling. I sautéed some fresh spinach with butter and garlic until wilted, then blended it into the yolk mixture. While avocado is a common green choice in deviled eggs, spinach gives a richer color and a subtle, earthy flavor that feels perfectly festive.
To give the filling more structure, I added a small spoonful of potato flakes. This simple ingredient transforms the texture — it thickens the filling and helps it hold those tall, tree-like peaks once piped. The rest of the mixture includes the usual deviled egg ingredients: mayo for creaminess, mustard for tang, and a touch of salt and pepper.
Once blended, transfer the mixture to a piping bag fitted with a star tip — this will help you create that perfect Christmas tree swirl.
Decorating the Deviled Egg Christmas Trees
Here’s where your inner artist can shine! Use a small piping tip to swirl the green filling onto each egg base, building height with each layer. These little trees look adorable even before decorating, but the details make them magical.
For ornaments, finely dice some red Fresno peppers or use red bell peppers if you prefer a milder flavor. For the star topper, cut tiny stars from a yellow pepper — the smaller, the better! It might take a little patience, but it’s so worth it once you see them sparkle on top of your edible trees.
Let It Snow!
Just before serving, sprinkle some freshly grated Parmesan cheese over your deviled egg trees. I like using a microplane so the cheese falls softly, like delicate snowflakes. It gives the whole display a snowy, wintery look that’s perfect for Christmas gatherings.
Serve them on a white platter or wooden board for extra contrast, and watch your guests light up when they see them. These Deviled Egg Christmas Trees aren’t just delicious — they’re a show-stopping, conversation-starting addition to your holiday spread.
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Deviled Egg Christmas Trees
Ingredients
For the Eggs:
8 large eggs
Water, for boiling
Ice, for cooling
For the Green Filling:
1 cup fresh spinach leaves (packed)
1 tablespoon butter
1 small garlic clove, minced
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon dehydrated mashed potato flakes (or more, as needed)
Salt and pepper, to taste
For Decoration:
½ red Fresno pepper (or red bell pepper), finely diced – for ornaments
¼ yellow bell pepper, cut into tiny stars – for toppers
2 tablespoons freshly grated Parmesan cheese – for “snow”
Instructions
-
Boil the Eggs:
Place the eggs in a pot of cold water and bring to a gentle boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10–12 minutes, then transfer them immediately to an ice bath to cool completely. -
Peel and Cut:
Once cooled, carefully peel the eggs. Instead of slicing them lengthwise, cut them across the short side so that each egg forms a little cup. Trim a small slice off the bottom of each half to help them stand upright, but avoid cutting into the yolk cavity. -
Make the Filling:
In a small pan, melt the butter and sauté the garlic and spinach until the spinach is wilted and bright green. Let it cool slightly.
In a food processor or blender, combine the cooked spinach, egg yolks, mayonnaise, mustard, lemon juice, and potato flakes. Blend until smooth and thick. Adjust the texture by adding more potato flakes if needed — it should be firm enough to pipe. Season with salt and pepper. -
Pipe the Trees:
Spoon the green mixture into a piping bag fitted with a star tip. Pipe the filling onto each egg base, swirling upward to create a small tree shape. -
Decorate:
Sprinkle on the red pepper “ornaments” and carefully place the yellow pepper stars on top of each tree. -
Let It Snow:
Just before serving, use a microplane to grate Parmesan cheese over the top so it falls gently like snow. -
Serve & Enjoy:
Arrange your Deviled Egg Christmas Trees on a platter and watch them become the centerpiece of your holiday feast!
Notes
- These Deviled Egg Christmas Trees are more than just cute — they’re perfectly seasoned, creamy, and balanced with a mild garlicky-spinach flavor. The potato flakes are the secret weapon for achieving that tall, fluffy texture that holds its shape beautifully.
- Whether you’re serving them at a Christmas party, a family dinner, or a holiday potluck, these deviled eggs will bring smiles and festive cheer to everyone who sees them.
