Deviled Egg Christmas Trees
Ingredients
- 7 largeeggs
- 2 tbspbutter
- 2 clovesgarlic
sliced thin
- 5 ozbaby spinach
- ⅓ cmayo
- 1 tbspmustard
- ½lemon)
(juice
- ½ tspsmoked paprika
- ¼ tsphot sauce
- 2 tbspdehydrated potato flakes
- 1red fresno chili pepper
minced
- 1yellow bell pepper
cut into small stars
- parmesan cheese
Directions
Cook the eggs
- 1
Bring water to a boil and add the eggs. Cook them at a hard boil for 9 and a half minutes. While they cook, fill up a bowl with ice and water. Scoop the eggs out of the boiling water and add them to the ice bath to cool.
- 2
Peel the eggs and rinse them. Slice them in half the short way so that each half is round, opposite of the traditional deviled egg style. Try to cut it so you are cutting the yolk in half. It can be hard to judge where the yolk is but it is ok if you don't slice it exactly in half. Refer to photos above for help.
- 3
Put the yolks in a bowl and set aside in the fridge until ready to use. Cut the bottom tips off the eggs so they can stand up straight, being careful not to cut too much or you will pierce the cavity. There are a few extra egg whites just in case. Set the whites aside in the fridge until ready to use.
Cook the spinach
- 1
You can start this step as the eggs are cooking or cooling.
- 2
Add the butter to a frying pan over medium heat. Add the garlic as the butter starts melting. Stir in the spinach and cook about 5 minutes until the spinach is wilted and moisture is evaporated from the pan. Remove from heat and allow to cool fully before using
Blend the filling
- 1
In a blender add the spinach mixture, egg yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth. Put the filling into the fridge to cool fully.
- 2
Stir the mixture and if it doesn't seem thick enough to stand tall on it's own, add a little more potato flakes and stir to combine.
- 3
Transfer to a piping bag with a star tip.
Finish the eggs
- 1
Place the egg whites on a platter. This recipe makes 14 egg whites just in case you mess a few up. The filling is intended to only fill 10 - 12.
- 2
Pipe the filling into the egg whites, bobbing the piping tip up and down slightly to form the tree shape and gradient. Go as tall as you feel confident being able to.
- 3
Use two toothpicks to add 5 or 6 pieces of diced red pepper to each tree as decoration. Top with the star of yellow pepper
- 4
Finally, make it "snow" parmesan cheese by grating it with a microplane grater right over the deviled egg trees. Serve
Deviled Egg Christmas Trees
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About this Recipe
Transform your holiday appetizer spread with a truly festive treat: Deviled Egg Christmas Trees! These aren't just any deviled eggs; they're artfully crafted to stand tall and proud, bringing a touch of whimsical holiday magic to your table that guests won't soon forget.
What makes these Deviled Egg Christmas Trees so special? This recipe elevates the classic by creating a vibrantly green, overstuffed filling, making each bite rich and satisfying. The addition of fresh baby spinach and aromatic garlic infuses a wonderful depth, while a secret ingredient—dehydrated potato flakes—ensures a perfectly stable, creamy texture that holds its elegant "tree" shape beautifully. It's a clever twist that sets them apart from typical, less sturdy deviled eggs.
Prepare for a delightful blend of creamy, savory flavors with a subtle kick. You'll savor the classic tang of mayo and mustard, brightened by a squeeze of lemon juice, and warmed with a hint of smoked paprika and a touch of hot sauce. The vibrant green filling, crowned with a bright yellow bell pepper star and festive red chili