Deviled Egg Christmas Trees

Deviled Egg Christmas Trees are a playful twist on the classic deviled egg, perfect for adding a festive touch to your holiday spread. The creamy, tangy filling is piped into halved egg whites and shaped like miniature Christmas trees, decorated with colorful toppings like chopped herbs, red pepper flakes, and bits of bacon or olives. These bite-sized treats are as fun to make as they are to eat, and they’ll be the ultimate crowd-pleaser at your holiday table.

Ingredients:

6 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper, to taste
1 tablespoon finely chopped chives or parsley (for garnish)
1 tablespoon red bell pepper, finely chopped (for decoration)
1 tablespoon crispy bacon bits (optional)
A few olives or cherry tomatoes (for tree trunk)

Directions:

Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove eggs, cool under cold water, peel, and halve them lengthwise.
Prepare the Filling: Scoop out the yolks from the egg halves and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper, and mix until the filling is creamy and well combined.
Pipe the Filling: Transfer the yolk mixture into a piping bag fitted with a star or round tip. Pipe the filling onto each egg white, starting from the base and working upwards, creating a tree-like shape.
Decorate the Trees: Garnish each deviled egg with finely chopped chives or parsley to resemble tree branches. Use small pieces of red bell pepper to decorate the “tree,” adding festive color. Optionally, sprinkle with crispy bacon bits for extra flavor.
Add Tree Trunks: For the trunk, place a small piece of olive or a cherry tomato underneath each egg to complete the Christmas tree look.
Chill and Serve: Refrigerate the deviled egg trees for at least 30 minutes before serving to let the flavors meld.