Deviled Egg Christmas Trees Recipe
Introduction
Deviled Egg Christmas Trees are a festive twist on a classic appetizer, perfect for holiday gatherings. These savory, creamy treats shaped like Christmas trees bring both charm and flavor to your party table. Easy to make and delightful to eat, they’re sure to impress your guests.
Ingredients
- 7 large eggs
- 2 tablespoons butter
- 2 cloves garlic, sliced thin
- 5 oz baby spinach
- 1/3 cup mayo
- 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
Instructions
- Step 1: Bring a pot of water to a boil. Add the eggs and cook at a hard boil for 9 and a half minutes. Prepare an ice bath by filling a bowl with ice and cold water. Once cooked, transfer the eggs to the ice bath to cool completely.
- Step 2: Peel the cooled eggs and rinse them. Slice each egg in half crosswise so each half is round—opposite to the traditional deviled egg style. Try to cut through the yolk evenly, but if it isn’t exact, that’s okay.
- Step 3: Carefully remove the yolks and place them in a bowl, then refrigerate until ready to use. Trim the bottom tips off the egg whites so they stand upright without tipping. Keep the whites refrigerated as well.
- Step 4: In a frying pan over medium heat, melt the butter. Add the sliced garlic and stir as the butter melts. Add the spinach and cook for about 5 minutes until wilted and moisture evaporates. Remove from heat and let cool completely.
- Step 5: In a blender, combine the cooled spinach mixture, egg yolks, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth. Chill the filling in the fridge to thicken.
- Step 6: Check the consistency of the filling after chilling. If it’s not thick enough to hold shape, mix in more potato flakes until it stands tall on its own.
- Step 7: Transfer the filling to a piping bag fitted with a star tip for easy decorating.
- Step 8: Arrange the egg whites on a serving platter. You’ll have 14 halves; the filling will nicely fill 10 to 12 of them. Pipe the filling into the egg whites using an up-and-down motion to form a Christmas tree shape and height you like.
- Step 9: Use two toothpicks to gently place 5 or 6 small pieces of minced red pepper on each egg tree as ornaments. Top each tree with a small yellow bell pepper star.
- Step 10: Grate parmesan cheese over the finished trees to resemble snow. Serve immediately and enjoy the festive flavor.
Tips & Variations
- For a milder garlic flavor, sauté the garlic gently until fragrant but not browned.
- Substitute baby spinach with baby kale or chard for a different green twist.
- Use cream cheese instead of mayo for a richer, tangier filling.
- If you don’t have dehydrated potato flakes, finely crushed crackers or breadcrumbs can help thicken the filling.
- Add chopped fresh herbs like chives or parsley to brighten the flavor.
Storage
Store leftover deviled egg trees covered in an airtight container in the refrigerator for up to 2 days. For best texture, avoid piping the filling too far ahead, as it may soften the egg whites. Reheat is not recommended; serve cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, you can prepare the filling a day in advance and keep it refrigerated. Just make sure to check the thickness before piping and adjust with a bit more potato flakes if needed.
What can I use if I don’t have a star piping tip?
If you don’t have a star tip, a regular round tip or even a small plastic bag with a corner cut off will work to pipe the filling onto the egg whites.
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Deviled Egg Christmas Trees Recipe
- Total Time: 35 minutes
- Yield: 10 to 12 filled deviled egg Christmas trees 1x
- Diet: Low Fat
Description
This festive Deviled Egg Christmas Trees recipe transforms classic deviled eggs into charming holiday appetizers. Featuring a creamy spinach and egg yolk filling piped into egg white halves cut to stand upright, these edible trees are decorated with red fresno chili pepper pieces and yellow bell pepper stars, finished with a sprinkle of parmesan ‘snow’. Perfect for holiday parties, they combine rich, smoky, and tangy flavors with an eye-catching presentation.
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, juice only
- 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 grating
Instructions
- Cook the eggs: Bring a pot of water to a rolling boil. Gently add the eggs and boil for 9 and a half minutes to hard cook them.
- Cool the eggs: Prepare an ice bath by filling a bowl with ice and water. Transfer the boiled eggs immediately to the ice bath to cool completely, stopping the cooking process.
- Peel and slice eggs: Peel the eggs carefully and rinse them under cool water. Slice each egg in half crosswise (short way), aiming to slice through the yolk to create flat bottom halves that will stand upright.
- Prepare egg whites and yolks: Remove the yolks and place them in a bowl; refrigerate until use. Trim a small portion off the bottom tip of each egg white half so they stand upright without toppling, being careful not to pierce the cavity. Refrigerate the whites until ready to fill.
- Cook spinach mixture: Melt butter in a frying pan over medium heat. Add sliced garlic and sauté until fragrant. Add baby spinach and cook for about 5 minutes, stirring occasionally, until spinach wilts and most moisture evaporates. Remove from heat and cool fully.
- Make the filling: In a blender, combine the cooled spinach mixture, egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth and creamy. Place in the refrigerator to chill.
- Adjust filling consistency: Stir the chilled mixture and if it seems too loose to hold shape, add additional potato flakes gradually until it thickens enough to pipe and hold form confidently.
- Prepare for piping: Transfer the filling to a piping bag fitted with a star tip for decorating.
- Assemble the trees: Arrange the egg white halves upright on a serving platter. The recipe yields 14 egg whites but filling is intended for about 10–12 to allow for any mishaps.
- Pipe the filling: Pipe the filling into each egg white half, moving the tip up and down slightly to create layered, conical tree shapes. Pipe as tall as you can confidently manage without collapse.
- Decorate the trees: Using two toothpicks, attach 5 or 6 pieces of minced red fresno chili pepper onto each tree as ornaments. Top each with a small star-shaped piece of yellow bell pepper.
- Add the finishing touch: Grate parmesan cheese generously over the completed deviled egg trees to simulate snow, using a microplane grater or fine grater.
- Serve: Present the festive deviled egg Christmas trees immediately or keep refrigerated until serving.
Notes
- Be careful when trimming the egg whites to ensure they stand upright without piercing the cavity to avoid the filling leaking out.
- If filling is too runny to pipe, add extra dehydrated potato flakes gradually to thicken it.
- You can prepare the eggs and spinach filling in advance to save time on the day of serving.
- For softer garlic flavor, sauté the garlic gently and do not brown it.
- The recipe yields 14 egg whites but filling quantity is designed for 10 to 12 filled eggs, providing extras for any mistakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: deviled eggs, Christmas appetizers, holiday recipes, spinach deviled eggs, festive egg dishes, party food, egg hors d’oeuvres
