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Deviled Egg Christmas Trees

A festive and delightful twist on classic deviled eggs, these charming finger foods are perfect for holiday gatherings.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: American, Holiday
Keyword: Appetizer, Christmas, Deviled Eggs, Finger Foods, Holidays
Servings: 14 pieces
Calories: 100kcal

Ingredients

Main Ingredients

  • 7 large large eggs Rich in protein and creamy in texture.
  • 2 tablespoons butter Adds richness.
  • 2 cloves garlic (sliced thin) Enhances flavor.
  • 5 oz baby spinach Adds color and slight earthiness.
  • 1/3 cup mayo Contributes to the rich texture.
  • 1 tablespoon mustard Adds tanginess.
  • 1/2 lemon juiced Brings freshness.
  • 1/2 teaspoon smoked paprika Adds a warm, smoky depth.
  • 1/4 teaspoon hot sauce Provides a slight kick.
  • 2 tablespoons dehydrated potato flakes Provides texture and support.
  • 1 red Fresno chili pepper (minced) For decoration.
  • 1 yellow bell pepper (cut into small stars) For decoration.
  • Parmesan cheese For garnish.

Instructions

Cook the Eggs

  • Place 7 large eggs in a pot and cover with cold water.
  • Bring water to a rolling boil over medium-high heat, cover, and remove from heat.
  • Let the eggs sit in hot water for 10-12 minutes.
  • Transfer eggs to an ice bath or cool water to stop cooking.

Cook the Spinach

  • Melt 2 tablespoons of butter in a pan over medium heat.
  • Add 2 cloves of sliced garlic and sauté until fragrant.
  • Add 5 oz of baby spinach and cook until just wilted.
  • Remove from heat and let cool slightly.

Blend the Filling

  • Peel cooled eggs and cut them in half lengthwise.
  • Scoop yolks into a bowl, keeping the whites intact.
  • Add sautéed spinach mixture to the yolks, along with mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes.
  • Mix until smooth and creamy.

Finish the Eggs

  • Spoon or pipe the filling back into the egg whites.
  • Arrange filled eggs in the shape of a Christmas tree on a platter.
  • Top with minced red Fresno chili and decorate with yellow bell pepper stars.
  • Sprinkle with Parmesan cheese before serving.

Notes

Use slightly older eggs for easier peeling. Consider piping the filling for a polished look. Chill before serving to meld flavors.