Name: Deviled Egg Christmas Trees Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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, juiced; 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 sprinkling)

There’s something about the holidays that invites a bit of whimsy into the kitchen, and this Deviled Egg Christmas Trees Recipe is just the festive touch you never knew you needed. I first made these for a neighborhood potluck, and the fun shape got everyone smiling before they even took a bite. These aren’t your ordinary deviled eggs—they combine rich, creamy filling with a vibrant, green spinach twist, making them as tasty as they are charming.

What I love most about this Deviled Egg Christmas Trees Recipe is how it turns a simple appetizer into a centerpiece-worthy treat. It’s perfect for Christmas parties, holiday brunches, or even as a playful snack to get your family into the spirit. Plus, assembling these little trees is oddly satisfying and a great way to get kids to help in the kitchen—because who can resist decorating an edible tree?

Ingredients You’ll Need

These ingredients come together effortlessly to create a creamy, flavorful deviled egg filling that’s got a subtle garlicky kick with a fresh spinach twist. Here’s what you’ll want on hand to make your own holiday trees stand tall and tasty.

Large eggs: The stars of the show. Fresh eggs make for perfectly smooth whites and rich yolks.
Butter: Adds silkiness to the spinach sauté and deepens the flavor.
Garlic cloves: Thinly sliced for gentle infusing without overpowering.
Baby spinach: Finely cooked down to a soft texture and vibrant color to mimic pine needles.
Mayonnaise: For that classic creamy base in the yolk mixture – feel free to use your favorite brand.
Mustard: Brings a little tang and zing to balance the richness.
Lemon juice: I always squeeze fresh for brightness that cuts through the fat.
Smoked paprika: Gives a subtle smoky warmth, elevating the usual deviled egg flavor.
Hot sauce: Just a touch for a gentle kick—you can skip this if you prefer it mild.
Dehydrated potato flakes: This secret ingredient helps stabilize the filling so it’s firm enough to stack.
Red Fresno chili pepper: Minced finely, this acts as tiny “ornaments” on your Christmas trees.
Yellow bell pepper: Cut into small star shapes—perfect edible decorations that add color and crunch.
Parmesan cheese: I sprinkle a bit on top for a salty, nutty finish that contrasts nicely with the creamy filling.

Variations

I love making this recipe my own depending on the occasion or who’s joining. You can easily swap ingredients to fit your taste or dietary needs. It’s your Christmas tree, after all—decorate and flavor it the way you like!

Vegetarian twist: I sometimes add finely chopped, roasted red peppers or sun-dried tomatoes to the filling for a flavorful punch.
Spicy upgrade: If you like things hotter, swap out the hot sauce for a dash of chipotle powder and add some jalapeño instead of Fresno chili—your guests will remember it!
Dairy-free version: Use avocado or a vegan mayo substitute to keep things creamy without the dairy.
Kid-friendly version: Skip the hot sauce and use mild paprika and tiny olive halves instead of chili—this way, the little ones will enjoy the festive design without tears.

How to Make Deviled Egg Christmas Trees Recipe

Step 1: Hard boil and prep your eggs

Start by placing your 7 large eggs in a pot and cover them with cold water by about an inch or so. Bring the water to a rolling boil, then cover and turn off the heat. Let the eggs sit for exactly 12 minutes. This method gives you perfect yolks every time—avoid the dreaded greenish ring! Afterward, plunge them into ice water to stop the cooking and make peeling much easier.

Step 2: Sauté the spinach and garlic

While the eggs cool, melt 2 tablespoons of butter in a skillet over medium heat. Add the thinly sliced garlic and gently cook for about 1 minute until fragrant but not browned. Toss in the baby spinach and sauté until just wilted, about 2-3 minutes. I like to let this cool slightly while I move on to the next step.

Step 3: Make the deviled egg filling

Peel the eggs and carefully slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl, making sure you keep the whites intact for your tree bases. Mash the yolks with a fork, then stir in your sautéed spinach and garlic, mayo, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. The potato flakes are a game-changer; they help the filling stay firm and pileable. Mix until everything is smooth and well combined.

Step 4: Assemble your Christmas trees

Using a small spoon or piping bag, fill the egg whites with the spinach-yolk mixture. To create the “tree” shape, mound the filling in a cone form, layering it slightly taller in the middle. Then, decorate by adding little dots of minced red Fresno chili pepper as ornaments and place tiny yellow bell pepper stars on top. A sprinkle of parmesan cheese adds a festive snowy effect.

How to Serve Deviled Egg Christmas Trees Recipe

The image shows eight deviled eggs arranged on a black round plate, placed on a white marbled surface. Each egg is halved with a smooth white base, topped with a thick, green, piped filling shaped like a Christmas tree, with a textured, leafy look. Small red pieces are scattered on the green filling like ornaments, and each tree is crowned with a yellow star-shaped piece on top. The focus is on the front deviled egg with slight blur on the others behind. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish these with a light dusting of smoked paprika for color and a sprinkle of finely chopped chives when I want extra greenery. Little parmesan flakes give a subtle sparkle like snow, and the yellow bell pepper stars really pop visually, making each tree look like a tiny holiday miracle.

Side Dishes

I love pairing these with a simple charcuterie board, crunchy celery sticks, or even crisp crackers for some added texture. For festive gatherings, adding a bright cranberry salsa or sweet chutney on the side contrasts beautifully with the savory eggs.

Creative Ways to Present

One of my favorite presentation tricks is arranging the deviled egg Christmas trees on a large platter lined with fresh dill sprigs to mimic a forest floor. You can scatter some pomegranate seeds around for that “holiday sparkle” effect. If you’re feeling fancy, place the platter atop a serving board with small fairy lights—that really amps up the festive vibe and makes for an Instagram-worthy display!

Make Ahead and Storage

Storing Leftovers

I find the best way to store these is in an airtight container lined with a paper towel to soak up any moisture. They keep well in the fridge for up to two days, but honestly, they rarely last that long at our house. Before serving leftovers, check that the filling is still firm—potato flakes really help maintain that.

Freezing

Freezing deviled eggs isn’t my go-to since the texture changes after thawing, especially with spinach in the mix. If you want to prep ahead, I’d recommend making the filling in advance and assembling right before serving for best results.

Reheating

Reheating deviled eggs isn’t necessary or ideal—they’re best enjoyed chilled. If you want the filling slightly less cold, just allow them to sit out for 10-15 minutes before serving. This way, flavors open up without any loss of texture or taste.

FAQs

Can I make the Deviled Egg Christmas Trees Recipe vegan?

While traditional deviled eggs rely on eggs and mayo, you can create a vegan version by swapping out the eggs for tofu and using vegan mayonnaise. However, you won’t get the classic egg white “tree base” shape. Instead, consider forming the “trees” with tofu slices or avocado on a plate for a similar festive feel.
What’s the trick to peeling eggs easily for this recipe?

Using older eggs (about a week old) makes peeling much easier. After boiling, quickly transferring them to an ice bath helps contract the egg away from the shell. Gently tapping and rolling each egg on the counter before peeling can also reduce shell stickiness.
Can I prepare the filling without spinach?

Absolutely! The spinach adds a festive green color and nutrition, but you can simply omit it and still have a delicious classic deviled egg filling. Alternatively, try other finely chopped herbs like parsley or chives.
How do I keep the deviled egg filling firm enough to stack?

That’s where dehydrated potato flakes come in handy—they absorb excess moisture and give the filling structure. Be sure to add them gradually and mix well until the filling holds its shape but isn’t dry.
How far ahead can I make the Deviled Egg Christmas Trees?

You can prepare the filling and eggs up to a day in advance, keeping them separate in airtight containers. Assemble the Christmas trees just before serving to maintain freshness and prevent the filling from getting soggy.

Final Thoughts

This Deviled Egg Christmas Trees Recipe holds a special place in my heart because it brings a little magic and nostalgia to holiday gatherings. Every time I make it, I’m reminded that simple ingredients, when combined thoughtfully, can become a joyful experience for family and friends. I hope you give this recipe a try—you’ll love watching everyone’s faces light up as they admire and devour these edible Christmas trees. It’s the kind of seasonal treat that turns an ordinary party into something memorable.