Deviled Egg Christmas Trees Recipe

Introduction

These Deviled Egg Christmas Trees are a festive twist on a classic holiday appetizer. Bright green spinach-infused filling and colorful pepper decorations make them a fun and flavorful addition to your holiday table.

Ingredients

• 7 large eggs
• 2 tablespoons butter
• 2 cloves garlic, sliced thin
• 5 oz baby spinach
• 1/3 cup mayonnaise
• 1 tablespoon mustard
• Juice of 1/2 lemon
• 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

Instructions

1. Step 1: Bring a pot of water to a boil and carefully add the eggs. Boil for 9 and a half minutes. Prepare an ice bath by filling a bowl with ice and water.
2. Step 2: Remove the eggs from boiling water and immediately place them in the ice bath to cool completely.
3. Step 3: Peel the eggs and rinse. Slice each egg in half crosswise (short way), aiming to halve the yolk. Trim the bottom tips of the egg whites so they stand upright without tipping over. Refrigerate the whites and yolks separately.
4. Step 4: In a medium frying pan over medium heat, melt the butter and add the sliced garlic. Once fragrant, stir in the spinach and cook for about 5 minutes until wilted and dry. Remove from heat and let cool fully.
5. Step 5: In a blender, combine the cooled spinach mixture, egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth, then chill in the fridge.
6. Step 6: Check the filling’s consistency. If it’s too soft to hold shape, stir in more potato flakes until thick enough for piping.
7. Step 7: Transfer the filling to a piping bag fitted with a star tip.
8. Step 8: Arrange the egg whites on a serving platter. Pipe the filling into each white, using an up-and-down motion to shape small Christmas trees.
9. Step 9: Use toothpicks to attach diced red fresno pepper pieces as decorations on the trees, then top each with a yellow bell pepper star.
10. Step 10: Finish by grating parmesan cheese over the trees for a snowy effect. Serve and enjoy!

Tips & Variations

• For a milder flavor, use less hot sauce or substitute with a dash of smoked paprika alone.
• Try using kale or arugula instead of spinach for a different green and taste.
• Make the stars with mini cookie cutters for consistent shapes and a polished look.
• To save time, prepare the filling a day ahead and refrigerate it until ready to pipe.

Storage

Store the assembled deviled egg trees covered in the refrigerator and consume within 2 days for best freshness. If you want to prepare in advance, keep the egg whites and filling separate and assemble just before serving. Leftovers can be reheated slightly at room temperature but are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potato flakes instead of dehydrated ones?

Yes, dehydrated potato flakes help thicken the filling, but regular potato flakes or instant mashed potato mix work similarly to achieve a stable texture.

What can I substitute for mayonnaise?

You can use Greek yogurt or sour cream as a lighter alternative, but it may slightly change the flavor and texture of the filling.

Deviled Egg Christmas Trees Recipe

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4.7 from 122 reviews

These festive Deviled Egg Christmas Trees are a creative twist on traditional deviled eggs, featuring a creamy spinach and yolk filling piped into standing egg whites shaped like Christmas trees. Garnished with colorful bell pepper stars and a sprinkle of parmesan ‘snow,’ this appetizer is perfect for holiday parties and family gatherings.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10–12 deviled egg Christmas trees 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

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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, juiced
• 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

1. Cook the eggs: Bring a pot of water to a boil. Carefully add the eggs and cook at a hard boil for 9 and a half minutes. Meanwhile, prepare an ice bath by filling a bowl with ice and water.
2. Cool and peel the eggs: Remove the eggs from boiling water and immediately place them in the ice bath to cool completely. Once cooled, peel the eggs and rinse them under cold water.
3. Slice and prepare eggs: Slice each egg in half across the short width, aiming to cut through the yolk roughly in half. Trim the bottom tips of the egg whites so they can stand upright without tipping over. Set both halves aside in the refrigerator.
4. Cook the spinach: While eggs cool, melt butter in a frying pan over medium heat. Add sliced garlic and sauté briefly until fragrant. Stir in spinach and cook for about 5 minutes until wilted and most moisture evaporates. Remove from heat and let cool fully.
5. Blend the filling: In a blender, combine cooked spinach mixture, reserved egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until the filling is smooth. Chill in the refrigerator until fully cooled.
6. Adjust filling consistency: Stir the chilled filling and, if it is too soft to hold shape, add more potato flakes a little at a time until thick enough to pipe and stand tall.
7. Prepare to assemble: Transfer the filling to a piping bag fitted with a star tip for easy decorating.
8. Assemble the deviled egg trees: Arrange the egg whites upright on a serving platter. Pipe the filling into each egg white half, using a bobbing motion with the tip to create a layered tree effect as tall as desired.
9. Decorate the trees: Use two toothpicks to carefully place 5 or 6 pieces of minced red fresno chili pepper on each tree as ornaments. Top each tree with a small yellow bell pepper star.
10. Add the finishing touch: Grate parmesan cheese over the assembled egg trees to mimic snow. Serve immediately and enjoy your festive appetizer.

Notes

• Hard boil eggs for exactly 9.5 minutes to achieve perfect yolk consistency.
• Cooling eggs in an ice bath stops cooking and makes peeling easier.
• Cutting eggs widthwise creates a perfect base for the tree shape.
• Dehydrated potato flakes help to thicken the filling naturally without altering flavor.
• Adjust pepper amounts to taste or substitute with other colorful veggies for decorations.
• Use a microplane grater for evenly distributed parmesan ‘snow.’
• These can be made a few hours ahead and refrigerated before serving.

Keywords: deviled eggs, Christmas appetizer, holiday recipe, spinach filling, festive party food