Spicy Sriracha Deviled Egg Trees
Spicy Sriracha Deviled Egg Trees are creamy, zesty, and shaped like mini Christmas trees perfect for festive brunches or holiday appetizers.
Equipment
- Pot for boiling eggs
- Mixing Bowl
- Piping Bag
Ingredients
Deviled Eggs Base
- 6 eggs boiled and peeled
- 3 tbsp mayonnaise
- 1 tbsp sriracha adjust to taste
- 1 tsp Dijon mustard
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
Decorations
- 2 tbsp chopped parsley for tree leaves
- 2 tbsp red bell pepper finely diced, as ornaments
Instructions
- Slice boiled eggs in half and carefully remove the yolks.
- Mash the yolks in a bowl until smooth. Add mayonnaise, sriracha, Dijon mustard, salt, and pepper. Mix well.
- Pipe the mixture into the egg whites in a cone or tree shape, piling upward slightly.
- Sprinkle chopped parsley over the filling to resemble tree branches.
- Top with red bell pepper bits as ornaments.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- To keep eggs from tipping,
- slice a tiny bit off the bottom of the white halves.
- You can prepare the filling a day in advance and pipe before serving.