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Christmas Tree Deviled Eggs

Delightful bite-sized appetizers that resemble Christmas trees, perfect for holiday gatherings and sure to impress your guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Egg and Filling
  • 8 pieces eggs Hard-boiled
  • 60 grams whole-egg mayonnaise For creaminess
  • 2 tablespoons sour cream Adds tang
  • 1 teaspoon hot English mustard For a kick
  • 2-3 drops Tabasco sauce Adjust for spice preference
  • to taste white pepper Seasoning
  • 2 tablespoons finely chopped fresh dill For garnish and flavor
  • a pinch sweet paprika For garnish
  • 12 pieces mini tomatoes To top the deviled eggs

Method
 

Preparation
  1. Bring a medium saucepan of water to a boil over medium-high heat.
  2. Carefully lower the eggs into the water using a slotted spoon and set a timer for 10 minutes.
  3. Once cooked, transfer the eggs to a bowl of cold water for about 10 minutes to cool and make peeling easier.
  4. Cut the eggs in half crosswise, scoop out the yolks, and mash them in a bowl.
  5. Mix the mashed yolks with mayonnaise, sour cream, mustard, Tabasco, and season with salt and white pepper until smooth.
Assembly
  1. Transfer the yolk mixture into a piping bag fitted with a fluted nozzle.
  2. Cut a small slice from the base of 12 egg white halves so they sit flat.
  3. Press the flat side of the egg whites into chopped dill to coat.
  4. Pipe the yolk mixture into each egg white half to resemble Christmas trees.
  5. Sprinkle paprika over the piped yolks and top each with a mini tomato.
Serving
  1. Arrange on a platter and serve chilled or refrigerate for 15 minutes before serving.

Notes

For extra flavor, add lemon juice to the filling. For crunch, include finely chopped celery or pickles. Double the recipe for larger gatherings.