I love how simple ingredients can transform into something playful and festive — these Christmas Tree Avocado Deviled Eggs are bright, creamy, and always a hit at holiday gatherings. They take classic deviled eggs and swap in avocado for a silky, green filling that pipes into little evergreen shapes. I’ve made them for years and tested piping and seasoning levels so they hold shape and taste balanced.
Why Make This Recipe
- They look festive and fun on a holiday platter, so they instantly elevate any appetizer spread.
- Avocado adds healthy fats and a creamy texture, reducing the need for large amounts of mayonnaise.
- They’re quick to assemble once the eggs are cooked — great for last-minute entertaining.
- Kid-friendly and customizable: you can make them milder or bolder for different crowds.
- Personal insight: I love this recipe because the avocado keeps the filling bright and fresh, and the piped tree shape makes guests smile. For more avocado-based ideas, try creative avocado deviled egg variations.
Recipe Overview
- Prep time: 20 minutes (plus cooling time)
- Cook time: 12 minutes (active boiling/rest method)
- Total time: about 35–45 minutes including cooling and assembly
- Servings: 12 halves (6 large eggs) — scales easily
- Difficulty: Easy
- Method: Hard-boil eggs, mash avocado filling, pipe with a star tip into egg whites, garnish.
My Experience Making This Recipe
I tested this version several times to get the texture right — too much lemon made it runny, too little salt made it bland. I settled on a balance of avocado, 1 tablespoon mayonnaise, and a squeeze of lemon for stability and flavor. I also learned that a chilled filling holds shape better when piped.
How to Make Christmas Tree Avocado Deviled Eggs
Start by cooking large eggs: place eggs in a single layer in a saucepan, cover with 1 inch of cold water, bring to a boil over high heat, cover, remove from heat, and let sit 10–12 minutes. Transfer eggs to an ice bath for 5–10 minutes, then peel. Halve eggs lengthwise and remove yolks into a bowl. Mash 1 ripe avocado with the yolks, 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper until smooth but slightly textured. Transfer filling to a piping bag fitted with a large star tip (or use a zip-top bag with a corner snipped) and pipe triangular “trees” on each egg white half. Decorate with finely diced red bell pepper or pimiento “ornaments,” chives or dill for garlands, and a small piece of carrot or cheddar star on top.
Expert Tips for Success
- Cook eggs using the off-heat steep method (cover/remove from heat, 10–12 minutes) to avoid dark yolk rings and rubbery whites. Use a kitchen thermometer for confidence — the water should not need maintained heat once covered.
- Chill eggs in an ice bath for at least 5 minutes to stop cooking and make peeling easier; older eggs peel better than very fresh ones.
- For piping stability, keep the filling slightly cool (refrigerate 10 minutes) so it holds the star shape; warm avocado becomes soft and loses definition.
- Use a large open star piping tip (e.g., Wilton 1M) or a 1/2-inch snip on a zip-top bag for the tree texture. A small offset spatula helps tidy edges.
- Choose a ripe but firm avocado (yields to gentle pressure) so the flavor is strong and the filling isn’t runny.
For a creative twist on deviled egg styling, I sometimes reference different festive shapes like these decorative deviled egg presentations to vary piping techniques.
How to Serve Christmas Tree Avocado Deviled Eggs
- Arrange on a platter lined with parsley or arugula to mimic a forest bed for a festive presentation.
- Serve with crunchy crostini or pickled veggies to contrast the creamy filling.
- Offer a small bowl of extra chopped chives, crispy bacon bits, or smoked paprika so guests can customize.
- These are perfect for holiday parties, potlucks, or as a merry appetizer at family dinners.
Storage and Reheating Guide
- Store assembled eggs in an airtight container in the refrigerator for up to 24 hours for best texture and color. Beyond 24 hours the avocado may brown and soften.
- If you need to prep in advance, store yolk-avocado filling in a sealed container with plastic pressed directly on the surface to minimize browning; refrigerate up to 24 hours. Fill and pipe just before serving.
- Do not freeze assembled deviled eggs — freezing breaks the egg white texture and makes the avocado mushy on thaw.
- Reheating is not recommended; serve cold or at cool room temperature.
Recipe Variations
- Gluten-free: naturally gluten-free as written; double-check any added garnishes (e.g., crostini).
- Dairy-free: replace mayonnaise with olive oil-based mayo or Greek yogurt replacement to keep creaminess without dairy.
- Spicy: stir in 1/2 teaspoon sriracha or 1/4 teaspoon cayenne to the filling and garnish with pickled jalapeño slices.
- Mediterranean twist: fold in 1 tablespoon finely chopped sun-dried tomatoes and 1 tablespoon crumbled feta for a tangy note; see pairing inspiration like savory holiday breads for an appetizer table theme.
For an alternative texture and boldness, I sometimes riff on the filling with smoked paprika and a touch of Dijon.
Nutritional Highlights
- Avocado provides monounsaturated fats and vitamin E, making this a more nourishing appetizer than mayo-only fillings.
- Eggs are an excellent source of high-quality protein and vitamin B12.
- Allergens: contains eggs; mayonnaise may contain egg as well — use egg-free mayo for an eggless binder in the filling if needed.
- Portion guidance: one egg half (about 1–2 tablespoons filling) is a reasonable appetizer portion; plan 2–3 halves per person at a party.
Troubleshooting Common Issues
- Filling too runny: add a little more mashed yolk (or a teaspoon of instant potato flakes or finely grated Parmesan) to firm up texture, then chill before piping.
- Avocado browning quickly: mix in lemon juice and keep the filling chilled; press plastic wrap directly on the surface if storing.
- Trees lose shape when piping: chill the filling 10–15 minutes and use a larger star tip or a cooler room temperature to maintain definition.
Frequently Asked Questions
Q1: How do I get perfectly peeled hard-boiled eggs every time?
A1: Use eggs that are at least 7–10 days old for easier peeling. After boiling with the cover/remove-from-heat method (10–12 minutes), plunge eggs into an ice bath for 5–10 minutes. Crack gently all over and peel under running cold water to separate membranes. This combination minimizes sticking and white loss.
Q2: Can I make the filling ahead and still have nice green trees?
A2: Yes — you can make the avocado-yolk filling up to 24 hours ahead. Press plastic wrap directly on the filling surface to reduce browning and refrigerate. Pipe and decorate just before serving for the best color and texture.
Q3: What’s the best piping tip to get the tree texture?
A3: A large open star tip (like Wilton 1M) creates ridged, pine-like layers that stack into a triangular tree. If you don’t have a tip, use a sturdy zip-top bag with a 1/2-inch corner snip; pressure and speed while piping control the ridges.
Q4: How many eggs should I prepare per person for a party?
A4: Plan on 2–3 filled halves per guest as an appetizer. If your crowd loves finger foods, lean toward 3 halves (1.5 whole eggs) per person. For a platter-focused holiday spread, scale up by batches of 6–12 eggs to keep prep efficient.
Conclusion
For a visual and tasty holiday starter, these Christmas Tree Avocado Deviled Eggs are a winner — creamy, festive, and easy to customize. If you want additional inspiration for festive deviled egg presentations, check out this seasonal take on the idea: Deviled Egg Christmas Trees.
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Christmas Tree Avocado Deviled Eggs
- Total Time: 35 minutes
- Yield: 12 halves (6 large eggs) 1x
- Diet: Vegetarian
Description
These festive and playful Christmas Tree Avocado Deviled Eggs feature a creamy avocado filling piped into egg whites shaped like trees, perfect for holiday gatherings.
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Finely diced red bell pepper or pimiento (for decoration)
- Chives or dill (for decoration)
- A small piece of carrot or cheddar (for star decoration)
Instructions
- Cook eggs in a saucepan covered with water, bringing to a boil, then remove from heat and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5–10 minutes, then peel and halve lengthwise.
- Remove egg yolks into a bowl and mash with avocado, mayonnaise, lemon juice, salt, and pepper.
- Transfer filling to a piping bag fitted with a large star tip and pipe triangular shapes onto each egg white half.
- Decorate with diced red bell pepper, chives, and a small piece of carrot or cheddar for stars.
Notes
For best results, chill the filling slightly before piping and ensure eggs are at least 7–10 days old for easier peeling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Hard-boiling, piping
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 160
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 180mg