Deviled Egg Christmas Trees
A festive twist on a classic appetizer, these Deviled Egg Christmas Trees are perfect for holiday parties, bringing a cheerful presentation and delicious flavors.
Ingredients
Main Ingredients
- 7 large large eggs
- 2 tablespoons butter for sautéing garlic and spinach
- 2 cloves garlic (sliced thin)
- 5 oz baby spinach
- 1/3 cup mayo adjust to taste for creaminess
- 1 tablespoon mustard use your favorite type
- 1/2 lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce optional, adjust to preference
- 2 tablespoons dehydrated potato flakes
- 1 red fresno chili pepper (minced) for decoration
- 1 yellow bell pepper (cut into small stars) for decoration
- Parmesan cheese for sprinkling on top
Instructions
Preparation of Eggs
- Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then turn off the heat, cover the pot, and let the eggs sit for about 12 minutes. After that, place them in cold water to cool down.
- Once cool, peel the eggs.
Cooking Spinach
- In a pan, melt the butter over medium heat. Add the sliced garlic and cook until it turns golden.
- Then, add the baby spinach and cook until it wilts. Let it cool for a bit.
Mixing the Filling
- In a bowl, chop the peeled eggs and add the cooked spinach, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes.
- Mix everything together until it is smooth. Adjust the taste with salt and pepper if needed.
Assembling the Trees
- Cut the tops off the hard-boiled egg halves and fill each egg white with the mixture.
- Use a spoon or piping bag to make it look nice and tall like a Christmas tree.
- Sprinkle the minced chili pepper on top for decoration and add star-shaped bell pepper pieces as ornaments.
- Finish with some grated Parmesan cheese to resemble snow.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. If the egg whites are not filled yet, keep the filling separate until serving. Use fresh ingredients for better flavor.