Description
Creamy, herb-filled deviled eggs piped into festive Christmas tree shapes and topped with bell pepper ornaments. A fun and easy holiday appetizer!
Ingredients
12 large eggs, hard-boiled and peeled
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons fresh parsley or dill, finely chopped
1–2 drops green food coloring (optional)
Salt and pepper, to taste
1 small red bell pepper, finely diced
1 small yellow bell pepper, cut into tiny stars or triangles
Smoked paprika (optional)
Fresh dill sprigs for garnish (optional)
Instructions
1. Place eggs in a pot, cover with water, and bring to a boil. Cover, remove from heat, and let sit 10–12 minutes. Transfer to an ice bath, then peel.
2. Slice eggs lengthwise and remove yolks into a bowl. Mash yolks with mayo, mustard, herbs, salt, pepper, and green coloring if using.
3. Spoon filling into a piping bag or zip-top bag. Pipe filling into whites, swirling to resemble Christmas trees.
4. Decorate with diced red pepper as ornaments and a yellow pepper star or triangle on top of each.
5. Sprinkle with smoked paprika and garnish with fresh dill if desired.
6. Chill for 30 minutes before serving or serve immediately.
Notes
You can use avocado for a natural green filling.
Boil and peel eggs 1–2 days in advance and store separately.
Serve cold or room temperature as part of a holiday appetizer board.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American