Description
These Deviled Egg Christmas Trees are a festive twist on the classic appetizer, featuring tall, overstuffed eggs filled with a flavorful spinach and garlic mixture. Garnished with colorful bell pepper stars and a touch of parmesan, they make a delightful and eye-catching holiday treat.
Ingredients
Scale
Eggs and Filling
- 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 (juice only)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce
- 2 tablespoons dehydrated potato flakes
- 1 red fresno chili pepper (minced)
Garnishes
- 1 yellow bell pepper (cut into small stars)
- Parmesan cheese (for sprinkling)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes. After cooking, transfer the eggs to cold water to cool completely, about 15 minutes.
- Prepare the Spinach Mixture: In a skillet, melt the butter over medium heat. Add the thinly sliced garlic and sauté until fragrant but not browned, about 1-2 minutes. Add the baby spinach and cook until wilted, then remove from heat and let cool slightly.
- Peel and Halve the Eggs: Once cooled, peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Make the Filling: To the yolks, add the cooked spinach and garlic, mayo, mustard, lemon juice, smoked paprika, hot sauce, dehydrated potato flakes, and minced red fresno chili pepper. Blend or mash together until creamy but still chunky enough to hold shape.
- Assemble the Deviled Eggs: Using a spoon or piping bag, mound the filling generously on each egg white half, shaping the filling into a tall, pine tree shape to resemble a Christmas tree.
- Garnish the Trees: Decorate the tops with small yellow bell pepper stars to simulate tree lights and sprinkle parmesan cheese over the ‘trees’ to add a snowy effect.
- Chill and Serve: Refrigerate the assembled deviled egg trees for at least 1 hour before serving to allow flavors to meld and the filling to set.
Notes
- Tall overstuffed deviled eggs made to look like Christmas trees.
- Using dehydrated potato flakes helps achieve a stable, fluffy filling.
- The red fresno chili adds a slight kick but can be omitted for less heat.
- Get creative with garnishes—other small colorful veggies or herbs also work well.
- Best served chilled within a few hours of assembly.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 136 kcal
- Sugar: 1 g
- Sodium: 143 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 124 mg
