Description
Christmas Tree Deviled Eggs with Avocado offer a festive and healthy twist to traditional deviled eggs. Creamy mashed avocado replaces mayonnaise for a vibrant green filling that is flavored with mustard, lime juice, and garlic salt. The eggs are beautifully piped to resemble Christmas trees, decorated with red bell pepper bits and topped with yellow bell pepper stars and a dusting of Parmesan cheese to mimic snow. This visually stunning appetizer is perfect for holiday gatherings and is served chilled.
Ingredients
Scale
Eggs
- 6 large eggs
Avocado Filling
- ⅔ to ¾ cup mashed very ripe avocado (about 1 medium avocado)
- ¼ teaspoon garlic salt
- 2 teaspoons Dijon mustard
- 2 teaspoons lime juice, apple cider vinegar, or lemon juice
- Green food coloring for more intense green color (optional)
Decorations
- 1 small yellow or orange bell pepper
- 1 tablespoon minced red bell pepper or mini sweet red pepper
- Grated Parmesan cheese
Instructions
- Boil the Eggs: Add about 4 cups of water to a 3-quart saucepan, making sure the water completely covers the eggs. Bring the water to a boil, then gently lower the eggs one at a time into the boiling water using a large spoon. Partially cover the pan with a lid and boil the eggs for 12 minutes. Drain them and immediately transfer to a bowl of ice water for 5 minutes. Tap the eggshells on a counter and gently roll to peel easily.
- Cut and Prepare Egg Whites: Cut the boiled, peeled eggs in half crosswise to create a rounded half shape. Optionally, slice a tiny bit off the bottoms of the egg halves to stabilize them on your serving platter. Arrange the egg white halves on the platter.
- Make Avocado Filling: In a food processor, blender, or large mixing bowl with an electric mixer, combine the egg yolks, mashed avocado, lime juice, Dijon mustard, and garlic salt. Process or mix until smooth. Add a drop or two of green food coloring if a brighter green color is desired.
- Fill Eggs to Form Christmas Trees: Spoon the filling into a pastry bag fitted with a size 1M fluted piping tip for textured trees, or into a pastry bag/plastic zip-top bag with a corner snipped off (¼ to ½ inch) for smooth trees. Insert the bag tip into the egg white cavity and pipe the filling. For fluted trees, pipe slowly while pulling upward to form a pyramid shape. For smooth trees, pipe with three up-and-down motions, releasing pressure at the top to form a tree shape.
- Decorate Trees: Use tweezers or a toothpick to place the minced red bell pepper onto the piped filling as ornaments. Cut out 12 small stars from the yellow or orange bell pepper using a paring knife or a star-shaped cutter and place one star on top of each deviled egg tree.
- Final Touch: Sprinkle grated Parmesan cheese lightly over the deviled eggs to resemble snow. Chill the finished deviled eggs before serving to enhance flavor and freshness. Enjoy your festive holiday appetizer!
Notes
- If you don’t have a food processor, mash the ingredients together using a potato masher or fork; the mixture will be chunkier but will still pipe nicely.
- Deviled eggs are best served the same day to avoid the avocado filling turning dark or browning.
- For a more vivid green color, use green food coloring sparingly.
- Use fresh eggs and ensure they are peeled gently to keep the whites intact for presentation.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
