Christmas Tree Deviled Eggs
These Christmas Tree Deviled Eggs are creamy, savory, and topped with adorable cucumber trees and pomegranate ornaments.
Prep
5m
Cook
30m
Wait
10m
| Category: | Appetizers Side Dish |
| Seasons | Winter |
Ingredients
For
12
Serving(s) Serving size
Ingredients
| 6 Oakdell cage-free eggs, boiled and peeled |
| ½ cup mayonnaise |
| 1 Tablespoon ranch dressing seasoning mix |
| ½ cup cooked chicken, shredded |
| 3 slices cooked bacon, crumbled |
| ½ cup sharp cheddar cheese, shredded |
| 1 teaspoon Dijon mustard |
| ½ teaspoon salt |
| ½ teaspoon pepper |
| 1 cucumber |
| Pomegranate arils |
Christmas Tree Deviled Eggs Directions
- Slice the boiled eggs in half horizontally. Remove the yolks and place them in a medium bowl; mash with a fork until smooth.
- Add the mayonnaise, ranch seasoning, shredded chicken, bacon, cheddar cheese, Dijon mustard, salt, and pepper. Mix until fully combined. Transfer the filling to a piping bag and pipe it into the centers of the egg whites.
- Use a vegetable peeler to create long, thin slices of cucumber. Fold each slice back and forth into a zigzag shape, making the folds gradually smaller toward the top to resemble a tree. Insert a toothpick through the center to hold the shape, then top the toothpick with a pomegranate aril.
- Place one cucumber “tree” on each filled egg and serve immediately or refrigerate until ready to serve.
