Description
Deviled Egg Christmas Trees are a festive twist on classic deviled eggs, filled with creamy garlic-spinach yolk and topped with parmesan ‘snow’, red pepper ornaments, and yellow bell pepper stars.
Ingredients
Scale
- 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
- 1 red Fresno chili pepper, minced
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese, for garnish
Instructions
- Bring water to a boil, add eggs, and boil for 9½ minutes. Transfer to an ice bath to cool.
- Peel and rinse eggs. Cut them in half horizontally and carefully trim bottoms to stand upright. Set whites aside and chill yolks.
- Sauté garlic in butter over medium heat. Add spinach and cook until wilted and moisture evaporates. Cool completely.
- Blend spinach mixture, yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes until smooth. Chill to firm.
- If needed, add more potato flakes to thicken. Transfer filling to piping bag with star tip.
- Pipe mixture into egg whites in a tree shape. Decorate with red chili pieces and yellow pepper stars.
- Finish with grated Parmesan “snow” using a microplane. Serve immediately.
Notes
- Use extra egg whites to practice piping if needed.
- Make ahead by preparing filling and whites separately, then assemble just before serving.
- You can swap Fresno pepper for red bell pepper for a milder version.
- Adjust spice level by increasing or decreasing hot sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled + Blended
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 deviled egg
- Calories: 136
- Sugar: 1g
- Sodium: 143mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 124mg