Christmas Tree Deviled Eggs

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 20 to 24 deviled eggs
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1 dozen eggs

2 tablespoons mayonnaise

2 tablespoons minced fresh parsley

2 tablespoons minced fresh cilantro

1 tablespoon chopped pickles plus 1 teaspoon pickle juice

2 teaspoons Dijon mustard

2 teaspoons lime juice

1 teaspoon sugar

1 teaspoon white vinegar

1/2 ripe avocado

Kosher salt and freshly ground black pepper

Yellow bell pepper, for garnish

Smoked paprika, for sprinkling


Special equipment:
a piping bag fitted with a star tip; a small star cutter
  1. Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Run the eggs under cold water until completely cooled.
  2. Peel the eggs, cut in half and scoop out the yolks into the bowl of a food processor. Add the mayonnaise, parsley, cilantro, pickles and pickle juice, mustard, lime juice, sugar, vinegar, avocado and some salt and pepper and process until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip and pipe filling into each egg white half in a tall swirl (depending on how tall your swirls are, you may not have enough filling for all of the egg white halves; if so, reserve for another use).
  3. Use a paring knife or small star cutter to cut out stars from the pepper. Place a star on top of each swirl of filling. Lightly sprinkle with smoked paprika to garnish.