These Christmas Tree Deviled Eggs have little evergreen swirls of basil-bright filling, dotted with red pepper ornaments and crowned with a tiny golden star. Turning the humble deviled egg into the most cheerful bite on your holiday table.

The filling gets its gorgeous green color and fresh flavor from blanched basil, Parmesan, and a squeeze of lemon, so they taste just as good as they look. You only need about half an hour from pot to platter, and the decorating part is so simple that kids can jump in and help add the ornaments.

Helpful Tips

Chill before piping: Pop the filling in the fridge for about 15 minutes so it firms up and holds those stacked tree layers. A large star tip, like the Wilton 1M, gives you the best textured, branch-like look.
Use slightly older eggs: Eggs that are a week or two old peel much more easily than very fresh ones, which means smoother whites and prettier trees.
Keep them steady: A deviled egg carrier or a muffin tin lined with paper cups stops the eggs from sliding around, so your little trees arrive at the party standing tall.

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Christmas Tree Deviled Eggs

These Christmas Tree Deviled Eggs have little evergreen swirls of basil-bright filling, dotted with red pepper ornaments and crowned with a tiny golden star.

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Prep Time 15

Cook Time 12

Chill Time 10

Total Time 37

Course Appetizer

Cuisine American

Servings Deviled Eggs

Calories 60 kcal

Ingredients

6 large eggs
1/2 cup basil leaves
3 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon chives chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 teaspoons water as needed

For the decorations:

2 tablespoons red bell pepper or pimiento finely diced, for the “ornaments”
12 small pieces of yellow bell pepper or cheddar cut into tiny stars (the “tree toppers”)
Parmesan cheese Finely shredded, for dusting

Instructions

Bring a small pot of water to a boil. Add the basil leaves for about 10 seconds, then immediately transfer them to an ice water. Drain and gently squeeze out the excess moisture. This helps preserve their bright green color.
Place the eggs in the pot and make sure they’re covered by the water. Boil for 12 minutes. Move the eggs to an ice bath for 10 minutes.
Peel the eggs and slice each in half. Transfer the yolks to a food processor and set the whites on a serving tray.
Add the basil, mayo, lemon juice, Dijon, chives, salt, and pepper to the food processor. Blend until smooth. Add 1-2 teaspoons of water, as needed, to smooth it out. Don’t add too much or the filling wil be runny. Taste and adjust the seasoning.
Spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped). Pipe a stacked-swirl tree shape onto each egg half: start wide at the bottom, getting narrower toward the top, ending in a point.
Press tiny bits of red pepper into the filling as ornaments, and add a small star on top. Dust lightly with Parmesan.

Notes

Chill the filling for 15 minutes before piping so it holds its shape.
A large star tip (like the Wilton 1M) gives the best tree texture.
Eggs that are a week or two old peel more easily than very fresh ones.
A deviled egg carrier or a muffin tin lined with paper cups keeps them from sliding around.

Nutrition

Calories: 60kcalCarbohydrates: 0.4gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 84mgSodium: 113mgPotassium: 40mgFiber: 0.1gSugar: 0.2gVitamin A: 237IUVitamin C: 2mgCalcium: 22mgIron: 0.4mg

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