Deviled Egg Christmas Trees
These delightful deviled egg Christmas trees add fun and whimsy to your holiday gatherings, featuring a creamy spinach and garlic filling that is sure to impress guests.
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.
Notes
Arrange the deviled egg trees on a platter and add decorative elements like fresh herbs or edible glitter for a festive touch.