These Christmas tree deviled eggs get their gorgeous green color from a scoop of yummy avocado that also helps hold their shape. Just blend or mash ingredients, fill into a piping bag and pipe into boiled egg whites, then garnish. I’ve added a few tips to make things easier along the way. Enjoy!

You Will Need:

Piping bag

Saucepan or cooking pot large enough for 12 large eggs

Mini vegetable cutter star (make sure it’s small enough for your “trees”)

Ice

Platter large enough for 24 egg halves

Bowl large enough for 12 large eggs + 1 c. ice

Bowl to mash the egg yolks

Egg masher, Magic Bullet or fork

 

Ingredients:

• 12 large eggs
• 1/3 c. full fat mayonnaise
• 2 medium avocados, ripe but slightly firm*
• 2 T. Dijon or spicy mustard
• 1 yellow bell pepper
• diced pimientos (any brand)
• 1/4 tsp. salt
• 1/3 tsp. pepper
• 1 drop green food coloring

*Usually, avocados are used when they are very ripe and very soft. For this recipe, you want a little bulk to your trees so they’ll stand up. Don’t get very hard avocados; they should have some give, but they shouldn’t feel very “mushy.”

Directions:

1. Place eggs in saucepan and add enough water to cover eggs with 1.5″ water above the eggs. Turn heat to high.
2. Bring to a boil; reduce heat to simmer and simmer for 10 minutes.
3. When eggs are nearly done simmering, add about 1/2 c. ice to a bowl. At the 10-minute mark, remove eggs from heat and ladle each egg with a slotted spoon from the saucepan into the ice water.
4. After 10 minutes, remove eggs one at a time and peel carefully, making sure not to damage any of the eggs. Place eggs onto tray and put into refrigerator for 30 minutes to cool.
5. While eggs are cooling, cut star shapes out of your yellow bell pepper.
6. Take eggs back out of refrigerator and cut width-wise, rather than the usual length-wise. You want the trees to look like they’re sitting in a “pot.” For the pointier top half of the egg, CAREFULLY cut a tiny bit off the very tip so it will stand up when you place it down on the tray.
7. Carefully remove each yolk and place in bowl.
8. Mash yolks with a fork, masher or use your Magic Bullet.
9. Cut avocados width-wise and remove pits. Scoop out avocado meat and add to yolks. Mash together.
10. Add mayonnaise, Dijon mustard, food coloring, salt and pepper and mash together.
11. When well blended, scoop mixture into piping bag and pipe into egg white halves in a simple circular/spiral motion upward to make your “trees.”
12. Gently place a few pimientos on each tree as “ornaments” and garnish with a star on top of each.

 

TIP: Make these eggs no longer than one hour before serving. They’ll best hold their shape and will not have formed the slight hardening/crust that cooked egg yolks can get when they sit in the fridge for too long.

These will get eaten up in a flash — they’re delicious!