Deviled Egg Christmas Trees

Deviled Egg Christmas Trees

Tall deviled eggs piled so high with a green egg yolk filling to make them look like Christmas Trees! Deviled eggs are one of the best foods of all time, and a holiday staple. I thought, they already taste like the holidays, what if they looked like the holidays too! I used spinach in the filling to get that perfect Christmas tree green on these. My secret weapon though, a pinch of dehydrated mashed potato flakes! The flakes gave the filing enough body to stand up tall like a tree!

The inspiration for this recipe

I was making some guacamole deviled eggs a while back and I overfilled one of them as a joke. Looking back at the photo the other day, I noticed that it kind of reminded me of a christmas tree! I did some searching and saw a bunch of great attempts at making deviled eggs look like christmas trees, like these cuties, but none really fit the way I wanted to do it, so I set out to try it myself!

Cutting the eggs

Typically when making deviled eggs I cut the egg the traditional long way. For these I wanted the egg to look like a planter for the christmas tree so I thought it would be better to cut them the short way. I had seen this method at a restaurant before, but never tried it myself

cutting the eggs

The old way would be to cut it along the red line, instead I did it on the green line. This ended up being easy enough, the main challenge is figuring out where the yolk is and making sure to cut it close to where the yolk center is. I got it right most of the time, but even when I missed it was OK. Plus I did a few extra eggs just in case, and so that the filling would have plenty of yolk

I read later that you can lay the eggs on their sides overnight in the fridge and the yolk will center itself better.

the perfect egg planter for a Christmas tree

Cut a little off the bottom too, being careful not to puncture the egg cavity. A perfect base the the tree to stand in!

Make the green egg yolk filling

I cooked spinach with some butter and garlic to make the green filling. Avocado is good and somewhat common in deviled eggs but I was worried it wouldn’t be vibrant green enough. The spinach gave this a perfect shade of green. I also added some potato flakes to keep this mixture thick enough to stand up tall like a tree. The rest is pretty typical deviled egg stuff. If you have never used potato flakes, this is what I am talking about. I use them all the time!

making the egg filling in a blender

Trim the deviled egg Christmas tree

I was really working my arts and craft muscles to their extent here with the pepper stars. These were the first two attempts, but I got better as I went along. Also, no matter how small you think you need to make them, it’s probably not small enough!

stars for the tree

Creating the deviled egg Christmas trees

Place the egg whites on the serving dish, then pipe on that green filling to create the trees! Add on some fresno pepper ornaments, then the star topper!

deck the halls!

Oh Christmas Tree!

perfect little deviled egg Christmas Trees

Let it snow!

Finally, let the parmesan cheese snow down on the trees! I like to do this after the guests arrive so you have a nice flourish as you serve the food! It’s like your own personal deviled egg christmas tree snow globe! I used a microplane to let the parmesan snow down because I thought it would give the snow a tinsel look, perfect for a Christmas tree. If you wanted to use a more fluffy round grated parm that would be great too.

let it snow parmesan!

A perfect holiday app!

deviled egg Christmas Trees

Twists on deviled egg Christmas trees

Can you use avocado? Yes. Avocado will work but it won’t be as vibrant. You also might need a little more potato flakes to make sure the filling is sturdy enough.

Can you use food coloring? Yes. If you want a more traditional deviled egg flavor, food coloring will work fine. You may need to add more potato flakes and mayo to give you enough filling to pile these trees nice and high. Personally I love how the spinach tasted in the final product, and when I can make something colorful with fresh ingredients, I prefer to do it that way.

Can you use frozen spinach? Yes. Thaw the spinach in kitchen towels to remove as much moisture as possible. Squeeze it to strain more moisture. Use a packed half cup of the spinach in the recipe. Still use the butter, and I would cut down the garlic to 1 clove because cooking the garlic with the fresh spinach takes some of the aggressive edge off of the garlic flavor.

Love deviled eggs? Check out my carbonara deviled eggs, street corn deviled eggs, big mac deviled eggs, or these steak and roasted red pepper deviled eggs.

Deviled Egg Christmas Trees
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5 from 2 votes

Deviled Egg Christmas Trees

Tall overstuffed deviled eggs made to look like christmas trees
Prep Time30 minutes
Cook Time10 minutes
Rest time1 hour
Total Time1 hour 40 minutes
Course: Appetizer
Cuisine: American, Holiday
Keyword: Holiday, stuffed
Servings: 10 deviled eggs
Calories: 136kcal


  • 7 large eggs
  • 2 tablespoons butter
  • 2 cloves garlic sliced thin
  • 5 oz baby spinach
  • 1/3 cup mayo
  • 1 tablespoon mustard
  • 1/2 lemon (juice)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hot sauce
  • 2 tablespoons dehydrated potato flakes
  • 1 red fresno chili pepper minced
  • 1 yellow bell pepper cut into small stars
  • parmesan cheese


Cook the eggs

  • Bring water to a boil and add the eggs. Cook them at a hard boil for 9 and a half minutes. While they cook, fill up a bowl with ice and water. Scoop the eggs out of the boiling water and add them to the ice bath to cool.
  • Peel the eggs and rinse them. Slice them in half the short way so that each half is round, opposite of the traditional deviled egg style. Try to cut it so you are cutting the yolk in half. It can be hard to judge where the yolk is but it is ok if you don't slice it exactly in half. Refer to photos above for help.
  • Put the yolks in a bowl and set aside in the fridge until ready to use. Cut the bottom tips off the eggs so they can stand up straight, being careful not to cut too much or you will pierce the cavity. There are a few extra egg whites just in case. Set the whites aside in the fridge until ready to use.

Cook the spinach

  • You can start this step as the eggs are cooking or cooling.
  • Add the butter to a frying pan over medium heat. Add the garlic as the butter starts melting. Stir in the spinach and cook about 5 minutes until the spinach is wilted and moisture is evaporated from the pan. Remove from heat and allow to cool fully before using

Blend the filling

  • In a blender add the spinach mixture, egg yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth. Put the filling into the fridge to cool fully.
  • Stir the mixture and if it doesn't seem thick enough to stand tall on it's own, add a little more potato flakes and stir to combine.
  • Transfer to a piping bag with a star tip.

Finish the eggs

  • Place the egg whites on a platter. This recipe makes 14 egg whites just in case you mess a few up. The filling is intended to only fill 10 – 12.
  • Pipe the filling into the egg whites, bobbing the piping tip up and down slightly to form the tree shape and gradient. Go as tall as you feel confident being able to.
  • Use two toothpicks to add 5 or 6 pieces of diced red pepper to each tree as decoration. Top with the star of yellow pepper
  • Finally, make it "snow" parmesan cheese by grating it with a microplane grater right over the deviled egg trees. Serve


Calories: 136kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 143mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1661IU | Vitamin C: 33mg | Calcium: 38mg | Iron: 1mg


  1. A couple things would have helped:
    -showing which tip was used to pipe the filling into the egg white ‘shells’. I had to switch twice; my tips were not ‘disconnecting’ at the top of the trees.
    – a video of the piping process. Despite my mix being pretty stiff, the end result looked a bit more like decorated cactus then Christmas trees.
    -an alternative to the stars- that was way too exacting. I ended up using the tiny pieces of raspberries. I found that my red peppers were less red and more orange that I realized so didn’t provide the contrast I wanted.
    -filling was disappointing, didn’t stand out in taste as is my norm.
    -presented in a pot luck (where you can’t talk to everyone as they are presented) they were actually not all taken; I think some people thought the green color was from food coloring. An ingredients sign might have made a difference.

  2. Those deviled christmas tree eggs look awesome. Too late to try it for this holiday but definitely will make them next year.

  3. 5 stars
    Did them for Christmas and it was a little interesting but a big hit. It was my first with a piping tip/bag too! I didn’t have all the ingredients (ie hot sauce) since where I was taking these eggs to wouldn’t like the hot spice element. I want to try them again. We did them via cutting the egg long way not short way. I wonder if that influenced the filling in some way? I also noticed that the star was top heavy (probably cut it too big) so towards the end I thought of tooth picks which worked out. We used spinach leaves, the garlic was not used and the recipe was doubled. The comment from JIMC had excellent points. Overall, I’m planning on repeating this next Christmas and following the recipe a little closer! Big A+ though!

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