Description
These Deviled Egg Christmas Trees are a festive and creative twist on the classic deviled eggs, perfect for holiday gatherings. The eggs are blended with spinach, garlic, mayonnaise, and seasonings to create a vibrant green filling that is piped into tree shapes. Decorated with colorful bell pepper stars and chili pepper details, this appetizer brings both visual appeal and delicious flavor to any celebration.
Ingredients
Scale
Eggs and Filling
- 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
Garnishes
- 1 red Fresno chili pepper, minced
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese (for sprinkling)
Instructions
- Boil the Eggs: Place the 7 large eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes. Remove the eggs and cool them in ice water to stop cooking. Peel the eggs once cooled.
- Sauté the Spinach and Garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced garlic and cook for about 1-2 minutes until fragrant but not browned. Add the 5 oz baby spinach and sauté until wilted and excess water evaporates, about 3-4 minutes. Remove from heat and let it cool slightly.
- Prepare the Egg Filling: Slice peeled eggs in half lengthwise and carefully remove the yolks into a mixing bowl. To the yolks, add the sautéed spinach and garlic mixture, 1/3 cup mayonnaise, 1 tablespoon mustard, juice of half a lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, and 2 tablespoons dehydrated potato flakes. Mix or blend until smooth and creamy. Adjust seasoning to taste.
- Fill the Egg Whites: Transfer the filling to a piping bag with a star tip. Pipe the filling into the egg white halves, forming a Christmas tree shape by layering the filling to create a triangular, tree-like mound on each egg.
- Decorate the Trees: Garnish each piped egg with small yellow bell pepper stars to mimic ornaments. Sprinkle minced red Fresno chili pepper over the trees for color and a mild kick. Finish by grating or sprinkling parmesan cheese lightly over the top to resemble snow.
- Serve and Enjoy: Arrange the deviled egg Christmas trees on a festive platter and serve chilled or at room temperature as a cheerful holiday appetizer.
Notes
- Use fresh eggs for easier peeling and better texture.
- Dehydrated potato flakes help bind the filling without adding extra moisture.
- Adjust hot sauce and paprika levels to your preferred spice tolerance.
- The bell pepper stars can be cut using a small cookie cutter or carefully with a knife.
- These can be prepared a day ahead and refrigerated, but garnish just before serving to keep peppers fresh.
Keywords: deviled eggs, Christmas appetizer, holiday recipe, spinach deviled eggs, festive party food