Deviled Egg Christmas Trees
A festive twist on a classic dish, these Deviled Egg Christmas Trees are not only a treat for the taste buds but also a visual delight for holiday gatherings.
Ingredients
Main Ingredients
- 6 large large eggs Choose fresh eggs to ensure a tender white and rich yolk.
- 3 tablespoons mayonnaise Adds a creamy texture to the filling.
- 1 teaspoon Dijon mustard Adds a hint of zing to the flavor.
- to taste salt Essential for enhancing flavors.
- to taste pepper Essential for enhancing flavors.
- few drops green food coloring To achieve a festive green color for the filling.
- to garnish chopped fresh herbs (e.g., chives, parsley) For added flavor and decoration.
- as needed cherry tomatoes or bell pepper pieces To imitate ornaments on the Christmas trees.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil over medium-high heat, then cover and remove from heat, letting them sit for 12 minutes.
- Transfer the eggs to a bowl of cold water for 5 minutes to cool, then gently crack and peel the shells.
- Slice each egg in half lengthwise and place the yolks in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Add green food coloring to the mashed yolks and mix until evenly colored. Adjust seasoning to taste.
- Using a piping bag or a small spoon, fill the hollowed egg whites with the green yolk mixture, ideally forming a triangular shape.
- Sprinkle chopped herbs over the filled eggs and add halved cherry tomatoes or bell pepper pieces as decorations.
- Serve chilled on a festive platter.
Notes
Tips for success include using older eggs for easier peeling, and adjusting food coloring for desired green intensity. Always taste your filling mixture to ensure perfect seasoning.