Deviled Egg Christmas Trees
A whimsical holiday appetizer that transforms deviled eggs into charming Christmas trees, blending familiar flavors with festive flair.
Ingredients
Main Ingredients
- 14 large eggs
- 4 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 10 oz baby spinach
- ⅔ cup mayonnaise
- 2 tbsp Dijon or yellow mustard
- 1 unit Juice of 1 lemon
- 1 tsp smoked paprika
- ½ tsp hot sauce more to taste
- 4 tbsp dehydrated potato flakes for structure
- Salt & black pepper to taste
- 1 unit red Fresno chili, finely minced for decoration
- ½ unit yellow bell pepper, cut into mini stars
- finely grated parmesan for 'snow'
- Optional: chives or dill for extra 'piney' texture
Instructions
Preparation
- Place the 14 large eggs in a pot, cover them with cold water, and bring to a boil over medium-high heat.
- Once boiling, remove the pot from heat, cover it, and let it sit for 10–12 minutes.
- Transfer the eggs to a bowl of ice water to cool rapidly.
- Gently tap each egg to crack the shell, then peel under running water.
- In a skillet, melt the 4 tablespoons of unsalted butter over medium heat.
- Add the sliced garlic and sauté until fragrant.
- Add in the baby spinach and cook until wilted, about 3–4 minutes.
- Remove from heat and let cool slightly before squeezing out any excess moisture.
- Carefully halve the eggs lengthwise and place the yolks into a mixing bowl.
Filling Preparation
- In a food processor, combine the egg yolks, sautéed spinach mixture, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes.
- Blend until smooth and fluffy, then season with salt and black pepper to taste.
Assembly
- Transfer the filling into a piping bag fitted with a star or round tip.
- Pipe the filling into each egg white half, creating peaks that resemble branches.
- Chill the filled egg halves in the refrigerator for at least 1 hour.
- Decorate with minced Fresno chili and yellow bell pepper stars.
- Dust with grated parmesan for a snowy effect.
- Optional: Sprinkle chopped chives or dill around the base.
- Serve and enjoy!
Notes
To store, keep in an airtight container in the refrigerator for 3–5 days. They are best enjoyed fresh. Can be made up to 2 days in advance.