Christmas Deviled Eggs with Cucumber Trees

These Christmas Deviled Eggs are festive, easy and delicious!

If there’s one thing I’ve learned over the years, it’s that a gathering isn’t complete without a plate of deviled eggs. My husband would 100% agree—if you asked him to pick his favorite appetizer, he’d say deviled eggs every time. So, naturally, they’ve earned a permanent spot on our Christmas dinner menu!

Last year, I wanted to elevate this classic by adding a festive touch and that is how I ended up with these Deviled Eggs with Cucumber Trees. These little bites are not only adorable (seriously, how cute are they?!), but they’re also low-carb, easy to make, and packed with so much flavor! The creamy egg yolk filling gets a kick from Dijon mustard and a touch of hot sauce, while crispy bacon bits and fresh dill add layers of texture and freshness.

But the real showstopper? The cucumber tree, where thinly sliced cucumber is folded into a charming tree shape and then skewered on top to make these deviled eggs look like tiny edible Christmas trees! So, whether you’re hosting a holiday party or just want to impress your family with a fun and festive snack, this recipe is guaranteed to be a hit.

Why You’ll Love Them

• TheirfFestive design, reminding of a little Christmas trees—perfect for holiday gatherings!
• With just a handful of ingredients, these come together in no time.
• Deviled eggs are one of those guilt-free appetizers that fits various diets.
• I don’t know anyone who doesn’t love deviled eggs! The addition of bacon and a hint of heat makes them irresistible.

Now, let’s get into the details of how to make them!

How to Make These Deviled Eggs

Step 1: Hard-Boiling the Eggs

Perfect deviled eggs start with perfectly boiled eggs. Here’s how to do it:

1. Fill a medium saucepan with water and bring it to a rolling boil.

2. Gently add the eggs to the boiling water using a spoon.

3. Let them cook for 10 minutes for firm yolks.

4. Immediately transfer the eggs to an ice bath (a bowl of ice water) and let them sit for at least 5 minutes—this stops the cooking process and makes peeling easier.

5. Once cooled, gently tap the eggs on a hard surface and peel away the shell.

Pro Tip: Older eggs peel more easily than fresh ones. Also, If you struggle with peeling, try rolling the egg under your palm to loosen the shell before peeling.

Step 2: Making the Filling

Slice the hard-boiled eggs in half and carefully remove the yolks. Place the yolks in a bowl and mash them with:

• 1 tbsp mayonnaise for creaminess
• 1 tsp Dijon mustard for a tangy kick
• ½ tsp hot sauce (or more if you like spice!)

Mix everything until smooth and lump-free. To do that, you can use a fork or the back of a spoon to mash, but for that ultra-silky texture, try pressing the mixture through a fine-mesh sieve, or even use the hand-held blender.

Step 3: Assembling the Deviled Eggs

Spoon or pipe the yolk mixture back into the egg whites. And, If you want a polished, bakery-style look, you can transfer the filling to a piping bag (or use a ziplock bag with the tip snipped off).

Top each filled egg with:

• Bacon bits for a crispy, smoky flavor
• Fresh dill for an herby, festive touch

Step 4: Creating the Cucumber Trees

Now for the fun part!

1. Using a mandoline or a sharp knife, slice ½ an English cucumber lengthwise into thin ribbons.

2. Take one cucumber slice and fold it back and forth, starting with small folds and gradually increasing in size to form a pine tree shape.

3. Skewer the cucumber tree from top to bottom using a toothpick or cocktail skewer.

4. Gently insert the skewer into a deviled egg, making sure it stands upright.

And that’s it! Your festive Deviled Eggs with Cucumber Trees are ready to serve.