Deviled Egg Christmas Trees are a delightful twist on the traditional holiday appetizer. Imagine serving up festive deviled eggs that not only taste amazing but also bring a playful holiday spirit to your table. Whether you’re hosting a family gathering, a holiday party, or simply looking to add some creativity to your finger food lineup, these adorable edible trees will surely steal the show. The vibrant colors and unique presentation make them a hit with both kids and adults, ensuring your celebrations are filled with joy and yummy flavors!
Why make this recipe
Why you’ll love this dish
These Deviled Egg Christmas Trees aren’t just your average party fare; they’re a beautiful combination of whimsy and taste. The creamy filling features buttery sautéed spinach, zesty garlic, and the perfect hint of heat from hot sauce, making each bite a delightful surprise. Plus, the process of assembling these festive trees is both fun and interactive, perfect for holiday gatherings where contributions from friends and family can elevate the experience.
"These Christmas Trees were the highlight of my holiday party! So fun to make with the kids and everyone loved them!" – A satisfied home cook
How to make Deviled Egg Christmas Trees
Step-by-step overview
Creating these festive deviled eggs involves a few straightforward steps. First, we’ll boil the eggs to perfection. While they cool, sauté the garlic and spinach to infuse the filling with flavor. After blending the filling ingredients, it’s time to assemble these eye-catching trees. Finally, we’ll use garnish ingredients like bell peppers and Parmesan cheese to decorate and complete the presentation. Let’s get started!
Ingredients
Gather these items
To whip up your fabulous Deviled Egg Christmas Trees, you’ll need the following ingredients:
- 7 large eggs
- 2 tablespoons butter
- 2 cloves garlic, sliced thin
- 5 oz baby spinach
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1/2 lemon (juice)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce
- 2 tablespoons dehydrated potato flakes
- 1 red Fresno chili pepper, minced
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese, for garnish
You’ll enjoy these ingredients for their fresh flavors and festive colors. Consider swapping out fresh spinach for arugula if you’re looking for a peppery bite or adding bacon bits for a smoky element.
Directions
Cooking method
Boil the eggs: Place the eggs in a pot of cold water. Bring to a rolling boil, then cover and remove from heat. Let them sit for 12 minutes before cooling in an ice bath.
Sauté the spinach: In a skillet, melt the butter over medium heat. Add the garlic and cook until fragrant. Toss in the spinach and sauté until wilted. Set aside to cool.
Blend the filling: Peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a bowl and mix them with mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and the dehydrated potato flakes until creamy. Stir in the sautéed spinach and minced Fresno chili.
Assemble the trees: Use a piping bag to fill the egg whites with the yolk mixture, creating a tree shape. Top each tree with star-shaped pieces of yellow bell pepper and a sprinkle of Parmesan cheese.
Tips for serving:
Arrange them on a platter and add decorative elements like fresh herbs or edible glitter for that extra festive touch.
How to serve Deviled Egg Christmas Trees
Serving suggestions
Present your delicious Deviled Egg Christmas Trees on a colorful platter, garnished with fresh parsley or edible flowers for a stunning display. Pair them with an assortment of crackers and a selection of cheeses, or serve alongside a refreshing holiday salad. Not only do they make fantastic appetizers, but they can also be a playful addition to a brunch table.
How to store
Storage and reheating tips
Store any leftover Deviled Egg Christmas Trees in an airtight container in the refrigerator for up to two days. If you’ve prepped the filling in advance, keep it separate from the egg whites to maintain optimal texture. Unfortunately, these festive treats don’t freeze well due to their delicate nature.
Tips to make
Helpful cooking tips
To ensure perfect hard-boiled eggs, use eggs that are a week or two old as they’re easier to peel. When filling the eggs, using a piping bag can help achieve that desirable tree shape and neat presentation. If you want to save time, consider using store-bought mayonnaise and mustard for the filling.
Variations
Creative twists
Feel free to customize your Deviled Egg Christmas Trees with different spices or toppings. Try adding a touch of curry powder for an exotic twist, or mix in some crumbled blue cheese for a bolder flavor. You can also experiment with toppings—pomegranate seeds or chopped olives can provide a festive contrast to the creamy filling.
Common questions
Your questions answered
What’s the prep time for these Deviled Egg Christmas Trees?
- The prep time is about 30-40 minutes, including boiling the eggs and preparing the filling.
Can I make these ahead of time?
- Yes! You can prepare the filling a day ahead and fill the eggs just before serving to keep them looking fresh.
What can I substitute for mayonnaise?
- Greek yogurt or a dairy-free alternative can work well as substitutes for mayonnaise if you’re looking for a healthier option or need a dairy-free recipe.
Deviled Egg Christmas Trees
Ingredients
Eggs and Filling
- 7 large large eggs Use eggs that are a week or two old for easier peeling.
- 2 tablespoons butter
- 2 cloves garlic, sliced thin
- 5 oz baby spinach Fresh spinach can be substituted with arugula for a peppery bite.
- 1/3 cup mayonnaise Store-bought mayonnaise can be used for convenience.
- 1 tablespoon mustard Store-bought mustard can be used to save time.
- 1/2 lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce Adjust according to your spice preference.
- 2 tablespoons dehydrated potato flakes
- 1 red Fresno chili pepper minced Add for extra flavor and mild heat.
Garnishes
- 1 yellow bell pepper cut into small stars For decorating the trees.
- Parmesan cheese for garnish Can be used to sprinkle on top for extra flavor.
Instructions
Preparation
- Place the eggs in a pot of cold water, bring to a rolling boil, then cover and remove from heat. Let them sit for 12 minutes before cooling in an ice bath.
- In a skillet, melt the butter over medium heat. Add the garlic and cook until fragrant. Toss in the spinach and sauté until wilted. Set aside to cool.
- Peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a bowl and mix with mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes until creamy. Stir in sautéed spinach and minced Fresno chili.
Assembly
- Use a piping bag to fill the egg whites with the yolk mixture, creating a tree shape.
- Top each tree with star-shaped pieces of yellow bell pepper and a sprinkle of Parmesan cheese.