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