Ingredients:

  • 6 Large Eggs
  • 3 Tbsp Mayonnaise (full-fat)
  • 1 tsp Dijon Mustard
  • 1/2 tsp White Wine Vinegar or Lemon Juice
  • 1/2 small, ripe Avocado (Approx. 75g flesh)
  • 1 Tbsp Fresh Dill (finely chopped)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp White Pepper
  • Pinch Smoked Paprika (optional)
  • 1 small piece Red Bell Pepper or Pimento (for baubles)
  • Small strips Yellow Bell Pepper or Cheddar (for stars, optional)

Instructions:

  1. Boil the Eggs: Place the 6 eggs in a large saucepan and cover them with cold water, ensuring they are submerged. Bring the water to a rolling boil over high heat.
  2. Cook and Set: Once boiling, immediately turn off the heat, cover the pan, and set a timer for exactly 9 minutes.
  3. Chill Immediately: Drain the eggs and immediately transfer them to an ice bath for at least 15 minutes to stop cooking and aid peeling.
  4. Peel and Halve: Carefully peel the chilled eggs. Slice each egg lengthwise and gently scoop out the yolks into a mixing bowl, reserving the 12 white halves on your serving platter.
  5. Initial Mash: Using a fork or potato masher, thoroughly mash the reserved yolks until no large lumps remain.
  6. Add the Greens: Add the avocado flesh to the yolks. Mash the avocado and yolks together until they form a coarse, uniform mixture.
  7. Bind and Season: Add the mayonnaise, Dijon mustard, vinegar/lemon juice, and chopped fresh dill. Stir well until the filling is creamy.
  8. Achieve Piping Smoothness: For a smooth, pipeable filling, press the mixture through a fine-mesh sieve or use a small food processor until perfectly silky. Alternatively, beat vigorously with a fork.
  9. Final Seasoning: Stir in the salt and white pepper. Taste the mixture and adjust seasoning as needed.
  10. Prepare Piping Bag: Fit your piping bag with a large star tip (like Wilton 1M). Scoop the green deviled egg mixture into the piping bag.
  11. Pipe the Trees: Holding the piping bag vertically just above the egg white cavity, apply steady pressure. Pipe a small base circle, then continue piping upwards in a tight, swirling cone shape, lifting the bag slightly as you go to form the conical 'tree.' Stop pressure and pull away sharply.
  12. Add Baubles: Carefully place 2-3 tiny squares of red bell pepper (the 'baubles') gently into the surface of the piped filling.
  13. Add Toppers (Optional): If using, carefully place a small strip of yellow bell pepper or cheese at the very tip of the tree for a 'star.'
  14. Chill: Cover the platter loosely and chill the Christmas Tree Deviled Eggs for at least 30 minutes before serving to firm up the filling.