Isn’t it just the best when you find a holiday recipe that’s both festive and totally delicious? This Deviled Egg Christmas Trees Recipe hits all the right notes for me. It takes the humble deviled egg and turns it into something really special—those little green “trees” made from spinach and egg whites topped with colorful peppers instantly brighten up any holiday spread.

I love making these for Christmas parties because they’re not only tasty but also pretty darn cute. They’re the kind of appetizer that gets people talking and asking for the recipe. Plus, they come together with simple ingredients and a few easy steps, so you’ll actually enjoy the process, not just the result!

Ingredients You’ll Need

All the ingredients for this Deviled Egg Christmas Trees Recipe work harmoniously to blend creamy, savory, and fresh flavors. Be sure to grab fresh eggs and quality spices for the best taste, and don’t skip the little star-shaped yellow peppers—they really make the trees come alive visually.

Large eggs: Choose farm-fresh if you can—it makes a noticeable difference in taste and ease of peeling.
Butter: Adds richness to the sautéed spinach, which forms the base of the trees.
Garlic: Thinly sliced for a subtle pungent note without overpowering the dish.
Baby spinach: This is the “green” that shapes the Christmas tree look—fresh is best for vibrant color.
Mayonnaise: Creamy binder that helps give the deviled filling the perfect texture.
Mustard: Adds a little tang and depth; Dijon or yellow works well.
Lemon juice: Brightens the mixture and balances out richness.
Smoked paprika: Gives a subtle smoky warmth and beautiful color.
Hot sauce: Just a touch to wake up the flavor—adjust to taste.
Dehydrated potato flakes: This is a fun trick for thickening without heaviness.
Red fresno chili pepper: Minced finely for a pop of color and mild heat.
Yellow bell pepper: Cut into small star shapes to decorate the tops of your egg trees—so festive!
Parmesan cheese: A sprinkle adds a lovely salty bite at the very end.

Variations

I like to keep this Deviled Egg Christmas Trees Recipe open to personalization because it’s so fun to play with flavors and textures. Here’s what I’ve tried and loved:

Avo-twist: I once swapped half the mayo for mashed avocado — added creaminess and a touch of green that made the trees look even more lush.
Spicy kick: Sometimes I add a pinch more hot sauce or toss in some finely diced jalapeño for those guests who like heat.
Dairy-free: I use vegan mayo and nutritional yeast instead of parmesan, perfect for my dairy-intolerant friends.
Holiday herbs: Sprinkle chopped fresh dill or chives in the filling for a fresh-herbal punch.
Presentation tweak: Instead of stars, I’ve used pomegranate seeds for a jewel-like ornament effect.

How to Make Deviled Egg Christmas Trees Recipe

Step 1: Boil and Prep Your Eggs

Start by boiling your eggs—fresh eggs can sometimes be tough to peel, so I recommend using eggs that are about a week old for easier peeling. Once boiled (about 10 minutes for hard-boiled), plunge them into cold water to stop cooking and make peeling simpler. Carefully peel them and slice each egg in half lengthwise. Set the yolks aside in a bowl and place the whites on a tray to cool fully. Taking your time here ensures those beautiful egg whites hold their shape for stacking later.

Step 2: Cook the Spinach and Prepare the Filling

Next, melt butter in a pan over medium heat and gently sauté the thinly sliced garlic until fragrant but not browned—about 1-2 minutes. Toss in the baby spinach and cook until it wilts and reduces down nicely, roughly 3 minutes. Let it cool a bit and then squeeze out excess moisture—this keeps the filling from getting watery.

In your yolk bowl, combine the mayo, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Mash everything together until creamy and smooth. Fold in the cooked spinach (chopped finely if needed) and minced red fresno chili pepper for color. Taste and adjust seasoning—this is the heart of your deviled egg magic.

Step 3: Assemble Your Christmas Trees

Using a small spoon or piping bag, mound the filling onto each egg white half. Carefully stack the filled halves in a tree shape—starting with a base of three halves, then two, then one on top—forming a mini Christmas tree! Press gently to secure. Top each tree with one of those cute yellow bell pepper stars for that finishing touch. Sprinkle with parmesan cheese to mimic snow or frost, and you’re done.

How to Serve Deviled Egg Christmas Trees Recipe

The image shows a black round tray holding eight white halved eggs, each filled with a green creamy mixture piped in a tall, textured spiral resembling a Christmas tree. Small red bits are scattered throughout the green filling, mimicking decorations. Each

Garnishes

I personally love adding a little extra color and texture by garnishing with freshly chopped parsley or chives alongside the parmesan. Sometimes a dusting of extra smoked paprika on top adds warmth and a beautiful red contrast. And if you want to get really festive, scatter a handful of pomegranate seeds around the platter for edible “ornaments.”

Side Dishes

Deviled Egg Christmas Trees pair wonderfully with a selection of charcuterie items or a cozy winter salad like roasted beets and walnuts. I often serve these alongside soft artisan breads or a warming soup, making them a bright appetizer that starts my holiday meal off just right.

Creative Ways to Present

For holiday parties, I like to arrange these egg trees on a large festive serving board lined with fresh rosemary sprigs to mimic pine branches. It adds such a lovely green touch and a natural pine scent that gets everyone in the Christmas spirit. Another fun trick is setting the tray on a bed of lightly salted ice to keep them cool and fresh during longer events.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in a sealed container in the fridge for up to 2 days. Keep the filling and egg whites separate if you know you won’t assemble them right away—that way, the egg whites don’t get soggy. When you’re ready, assemble just before serving for best texture and flavor.

Freezing

Freezing deviled eggs, especially this Christmas tree version, isn’t something I recommend. The texture of the egg whites and filling changes and can get rubbery or watery once thawed. For the freshest taste, enjoy them fresh or within a couple of days refrigerated.

Reheating

Since this is a cold appetizer, reheating isn’t necessary. Just take them out of the fridge about 10 minutes before serving to take the chill off. I find this helps the flavors come alive without losing that creamy texture I love.

FAQs

Can I use regular paprika instead of smoked paprika in the Deviled Egg Christmas Trees Recipe?

Absolutely! While smoked paprika adds a lovely smoky warmth that enhances the holiday feel, regular paprika will still provide color and a mild peppery flavor. If you want to simulate smokiness, you can add a tiny pinch of cumin, too.
How far in advance can I prepare the Deviled Egg Christmas Trees?

You can hard boil and peel the eggs one day ahead and store them in the refrigerator. Prepare the filling separately and assemble the trees a few hours before your event to keep them fresh and prevent sogginess.
What if I can’t find fresno chili peppers?

No worries! You can substitute red jalapeños or any mild red chili pepper for a similar color and mild heat without drastically changing the flavor profile.
Can I make this recipe vegan-friendly?

To veganize this recipe, use vegan mayo and replace eggs with firm tofu for the base. You’d lose the classic egg texture but can still replicate the festive look and creamy filling with some creative tweaks.
How do I make the yellow bell pepper stars?

I use a tiny star-shaped cookie cutter to press out the stars from the yellow bell pepper slices. If you don’t have one, small triangles or circles work just as well—they still give that pretty pop of color and fun festive vibe.

Final Thoughts

Honestly, this Deviled Egg Christmas Trees Recipe feels like a little holiday gift I give my family every year. It’s festive, a crowd-pleaser, and such a joy to make. Whether you’re hosting a big party or want a fun twist on classic finger foods, these holiday egg trees bring a smile to everyone’s face. I promise once you try them, you’ll find yourself making them year after year just like I do!

Deviled Egg Christmas Trees Recipe

★★★★★ 5 from 67 reviews

Author: Touba
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 14 deviled egg halves 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Low Fat

Print Recipe

Description

This festive recipe transforms classic deviled eggs into charming Christmas tree appetizers, combining creamy spinach-infused egg filling with colorful bell pepper decorations and a hint of smoky paprika for a delightful holiday snack.

Ingredients

Scale

Eggs and Spinach Mixture

7 large eggs
2 tablespoons butter
2 cloves garlic, sliced thin
5 oz baby spinach
1/3 cup mayonnaise
1 tablespoon mustard
1/2 lemon, juiced
1/2 teaspoon smoked paprika
1/4 teaspoon hot sauce
2 tablespoons dehydrated potato flakes

Garnishes

1 red fresno chili pepper, minced
1 yellow bell pepper, cut into small stars
Parmesan cheese, for sprinkling

Instructions

Boil the eggs: Place the 7 large eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes until hard boiled. Remove eggs and place in ice water to cool.
Prepare the spinach garlic sauté: In a skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of thinly sliced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Add 5 oz baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Peel and halve eggs: Once cooled, peel the eggs and cut each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Make the filling: To the yolks, add the sautéed spinach and garlic (including butter), 1/3 cup mayonnaise, 1 tablespoon mustard, juice of half a lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, and 2 tablespoons dehydrated potato flakes. Mix thoroughly until smooth and creamy. Adjust seasoning as needed.
Pipe the filling: Using a piping bag or spoon, fill the hollowed egg whites with the spinach yolk mixture, shaping it to resemble the triangular shape of a Christmas tree.
Decorate the trees: Garnish the filled deviled eggs by sprinkling minced red fresno chili pepper over them to mimic ornaments. Cut yellow bell pepper into small star shapes and place one on top of each egg as a star. Finally, lightly sprinkle parmesan cheese for a snowy effect.
Chill and serve: Refrigerate the deviled egg Christmas trees for at least 30 minutes before serving to allow flavors to meld and the filling to firm up. Serve chilled as a festive holiday appetizer.

Notes

Use fresh eggs for easier peeling after boiling.
Adjust the amount of hot sauce according to your spice preference.
Dehydrated potato flakes help thicken the filling without watering it down.
Use a piping bag with a star tip for a more decorative filling presentation.
The miniature bell pepper stars can be made using a small cookie cutter for uniformity.
Store leftovers covered in the refrigerator and consume within 2 days.

Keywords: deviled eggs, holiday appetizer, Christmas trees, spinach, festive recipe, party food, easy appetizer