Christmas Deviled Eggs Trees with Kipster Eggs

Bring a festive twist to your holiday table with these Christmas trees deviled eggs, made with sustainably sourced Kipster eggs. Not only are these eggs filled with fresh herbs for a vibrant green color, but they also align with your values by supporting animal welfare and the environment. Perfect for Christmas breakfast, lunch, or as a snack, these deviled eggs are sure to impress.

Recipe Overview

• Prep Time: 20 minutes
• Total Time: 40 minutes
• Servings: 24 deviled eggs
• Course: Appetizer
• Cuisine: Holiday, American
• Keyword: Christmas, Deviled Eggs
• Calories: 136 kcal (per serving)

Ingredients Christmas deviled eggs Trees

• 1 dozen eggs
• 1/3 cup mayonnaise
• 1 teaspoon mustard
• 3 tablespoons dill pickle relish
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (plus extra for garnish)
• 1 drop green food coloring (optional)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup red bell pepper, diced (for garnish)

Instructions

1. Cook the Kipster eggs

• Bring 2 inches of water to a boil in a large pot. Carefully place the Kipster eggs in the pot and cook for 12 minutes. Once done, use a slotted spoon to transfer the eggs to a bowl of ice water to cool for about 2 minutes.

• Then gently tap the tops and bottoms of the eggs on the counter to crack them, then return the eggs to the ice water for another 10 minutes. Peel the eggs once they’ve fully cooled.

2. Prepare the filling

• Slice the eggs in half (see picture) not in the length. Cut a liuttle from the bottom too. Be careful not to puncture the egg cavity. Now you have a perfect base for the tree to stand in!
• Scoop out the yolks and put them in a food processor. Combine the egg yolks, mayonnaise, mustard, pickle relish, parsley, dill, food coloring (optional), salt, and black pepper. Process the mixture until smooth, ensuring the herbs are well incorporated.

• Transfer the filling to a piping bag or a zip-top plastic bag. Snip a 1/2-inch opening in one corner of the bag to pipe the filling.

3. Assemble the Christmas deviled eggs

• Pipe the filling into the empty egg-white halves. Fill each one generously, and use the tip of the piping bag to shape the filling into a triangle to resemble a Christmas tree. Repeat this for all the egg halves.

• Decorate:
  Use small diced red bell pepper pieces as “Christmas tree ornaments.” To create the tree topper, slice yellow bell pepper into really tiny, tiny star shapes and place one on top of each tree. For extra color and a festive touch, sprinkle some fresh dill over the eggs.

4. Serving and storing

• Serve these festive deviled eggs immediately or store them in an airtight container in the refrigerator for up to 24 hours.

Tips for the deviled tree eggs:

Make-Ahead Option: Boil and peel the eggs ahead of time and refrigerate them for up to three days before assembling the deviled eggs.

Add a Vinegar Punch: Deviled eggs benefit from a hint of acidity. The mustard and pickle relish in this recipe provide that tang, but you can also substitute with pickle juice or add a splash of vinegar for extra flavor.

Serving Suggestion: Plan to serve 2 to 3 deviled eggs per guest. A dozen eggs will yield 24 deviled eggs, which is ideal for 8 to 12 people.

By using Kipster eggs, you’re making a choice that’s better for the environment and the animals.