Save A festive and visually stunning platter of deviled eggs arranged and decorated to resemble a Christmas tree, perfect for holiday gatherings.
This recipe always impresses my guests and brings a festive cheer to every holiday party.
Ingredients
- Eggs: 12 large eggs
- Filling: 1/3 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp white wine vinegar or lemon juice, 1/4 tsp salt, 1/8 tsp ground black pepper, 1/4 tsp smoked paprika plus more for garnish, 2 tbsp finely chopped chives, 2 tbsp finely chopped fresh parsley
- Decorations: 2 tbsp finely diced red bell pepper, 2 tbsp finely diced yellow bell pepper, 2 tbsp finely diced green onion green parts only, 1 small broccoli floret for the tree trunk, Fresh dill sprigs to mimic pine needles optional, Pomegranate seeds optional for ornaments
Instructions
- Step 1:
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling cover and remove from heat. Let stand 10-12 minutes.
- Step 2:
- Drain and transfer eggs to a bowl of ice water. Cool for 5 minutes then peel.
- Step 3:
- Slice eggs in half lengthwise. Carefully remove yolks and place in a medium bowl arrange whites on a large rectangular platter in a tree shape triangle with a trunk at the bottom.
- Step 4:
- Mash yolks with a fork. Add mayonnaise Dijon mustard vinegar or lemon juice salt pepper smoked paprika chives and parsley. Mix until smooth.
- Step 5:
- Spoon or pipe yolk mixture into egg whites mounding slightly.
- Step 6:
- Decorate the deviled eggs: Sprinkle finely diced red and yellow bell pepper and green onion over the eggs as ornaments. Place broccoli floret at the base for the tree trunk. Garnish with dill sprigs to resemble pine branches if desired. Add a few pomegranate seeds for extra festive color if using. Lightly dust with extra smoked paprika for color.
- Step 7:
- Chill until ready to serve.
Save My family always gathers around this platter sharing laughs and admiring the festive presentation before digging in.
Notes
For a richer filling add 1–2 tbsp sour cream or cream cheese. Serve with crackers or crispbread on the side.
Required Tools
Large saucepan Mixing bowls Fork or potato masher Piping bag or zip-top bag optional for filling eggs Knife and cutting board Serving platter
Nutritional Information
Calories 90 Total Fat 7 g Carbohydrates 1 g Protein 6 g per serving approx 2 egg halves
Save This festive deviled egg platter perfectly combines flavor and presentation making it an irresistible holiday treat.
Recipe Questions
- → How do I hard boil eggs perfectly for the platter?
Place eggs in a saucepan covered with cold water, bring to a boil, then turn off heat and let stand covered for 10-12 minutes before cooling in ice water.
- → What is the best way to shape the eggs on the platter?
Arrange the halved eggs in a triangular pattern with a broccoli floret at the base to resemble a tree trunk for a festive presentation.
- → Can I prepare the filling in advance?
Yes, the yolk filling can be mixed ahead and refrigerated. Fill the egg whites and decorate just before serving for optimal freshness.
- → What garnishes enhance the holiday feel?
Diced red and yellow bell peppers mimic ornaments, green onions add color, broccoli forms the trunk, and optional pomegranate seeds add vibrant accents.
- → Are there suggestions for variation in the filling?
Adding sour cream or cream cheese creates a richer texture, while smoked paprika adds smoky depth to the filling flavor.