Christmas Tree Deviled Eggs
Festive deviled eggs shaped like Christmas trees, featuring avocado and green food coloring for a creamy, colorful holiday appetizer topped with yellow pepper stars and smoked paprika.
Equipment
- 1 food processor
- 1 piping bag with star-shaped tip
- 1 small star-shaped plunger for cutting pepper stars
Ingredients
- 12 hard-cooked eggs
- 2 ripe but firm avocados
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons prepared horseradish
- 1 drop green food coloring
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 yellow bell pepper
- Smoked paprika for garnish
Instructions
- Cut the hard-cooked eggs in half and remove the yolks.
- In a food processor, puree the yolks, avocado, mayonnaise, Dijon mustard, and horseradish until smooth, about 2 to 3 minutes.
- Add one drop of green food coloring and pulse to combine. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Transfer the filling to a piping bag fitted with a star-shaped tip.
- Pipe the mixture back into the egg white halves, shaping it into Christmas tree forms.
- Chill the piped eggs in the refrigerator.
- Peel the yellow bell pepper and cut into wide strips, removing seeds and pith.
- Use a small star-shaped plunger to cut 24 star shapes from the pepper strips.
- Top each piped Christmas tree egg with a yellow pepper star and lightly sprinkle smoked paprika over the tops.
Notes
- Use ripe but firm avocados for a creamy texture without mushiness.
- Make ahead and chill for up to 1 day before serving.
- Substitute green food coloring with spinach powder for a natural option.