Description
These festive Christmas Tree Deviled Eggs are a delightful holiday appetizer featuring smooth, herb-infused filling piped into egg whites in the shape of Christmas trees, topped with red bell pepper ‘ornaments’ and fresh dill for a colorful and tasty treat.
Ingredients
Scale
Eggs
- 1 dozen eggs
Filling
- 1/3 cup mayonnaise
- 1 tsp mustard
- 3 Tbsp dill pickle relish
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh dill plus more for garnish
- 1 drop green food coloring (optional)
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Garnish
- 1/4 cup diced red bell pepper
Instructions
- Cook the Eggs: Place eggs in a large pot with 2 inches of boiling water and cook for 12 minutes. Immediately transfer the eggs to a large bowl of ice water and let cool completely, about 12 minutes. This ice bath helps ensure easy peeling without damaging the whites.
- Prepare the Filling: Peel the eggs and halve them lengthwise. Remove the yolks and place them into the bowl of a food processor. Add mayonnaise, mustard, dill pickle relish, parsley, dill, optional green food coloring, salt, and pepper. Process for 1-2 minutes until completely smooth and herbs are finely chopped.
- Fill the Eggs: Transfer the filling to a piping bag or a zip-top bag with a 1/2-inch corner snipped off. Fill the hole of each egg white half with the yolk mixture, then pipe the filling back-and-forth in a triangle shape to resemble Christmas trees.
- Garnish and Serve: Sprinkle finely diced red bell pepper over the filled eggs to mimic ornaments, and garnish with additional fresh dill if desired. Serve immediately or chill until ready to serve.
Notes
- Make Ahead: The filling can be prepared and stored in the piping bag in the refrigerator for up to 24 hours. Store the egg whites separately and pipe plus garnish just before serving for best freshness.
- Smooth Filling Secret: Using a food processor ensures the herbs are finely chopped and the filling is smooth, vibrant, and well-blended.
- Easy Peel Eggs: The ice bath step immediately after boiling is key to easy peeling without cracking or damaging the egg whites.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 95 mg
