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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/deviled-egg-christmas-trees-recipe/