Deviled Egg Christmas Trees Recipe

Introduction

These Deviled Egg Christmas Trees are a festive and delicious twist on a classic appetizer. Creamy spinach filling and colorful decorations make them perfect for holiday gatherings and parties. They’re as fun to make as they are to eat!

Ingredients

• 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 grating

Instructions

1. Step 1: Bring a pot of water to a boil. Carefully add the eggs and cook at a hard 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. Once cooled, peel the eggs and rinse under cold water.
3. Step 3: Slice each egg in half across the short width, cutting through the yolk in half. Trim the bottom tips of the egg whites so they stand upright without tipping. Refrigerate until ready to assemble.
4. Step 4: Melt butter in a frying pan over medium heat. Add sliced garlic and sauté briefly until fragrant. Stir in spinach and cook about 5 minutes until wilted and most moisture evaporates. Remove from heat and cool fully.
5. Step 5: In a blender, combine cooked spinach mixture, reserved egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth. Chill filling until fully cooled.
6. Step 6: Stir chilled filling and add more potato flakes gradually if it’s too soft to hold shape. The filling should be thick enough to pipe and hold tall shapes.
7. Step 7: Transfer filling to a piping bag fitted with a star tip for decorating.
8. Step 8: Arrange egg white halves upright on a serving platter. Pipe filling into each half with a bobbing motion to create layered tree shapes as tall as desired.
9. Step 9: Decorate each tree with 5 or 6 pieces of minced red fresno chili pepper as ornaments using two toothpicks. Top with a small yellow bell pepper star.
10. Step 10: Grate Parmesan cheese over the assembled trees to mimic snow. Serve immediately and enjoy your festive appetizer.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter filling.
• Swap smoked paprika for regular paprika if unavailable.
• Add finely chopped fresh herbs like dill or chives for extra flavor.
• For a milder decoration, use small pieces of red bell pepper instead of chili pepper.

Storage

Store assembled deviled egg trees in an airtight container in the refrigerator for up to 1 day. It’s best to refrigerate filling separately if assembling ahead to keep the egg whites firm. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs a day ahead?

Yes, you can prepare the filling and boil the eggs a day ahead. Keep them refrigerated separately and assemble just before serving to maintain the best texture.

What can I use if I don’t have dehydrated potato flakes?

You can substitute with a small amount of bread crumbs or finely crushed crackers to help thicken the filling and provide structure.

Deviled Egg Christmas Trees Recipe

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★★★★★

4.7 from 145 reviews

This delightful Deviled Egg Christmas Trees recipe transforms classic deviled eggs into festive, eye-catching holiday treats. Featuring creamy spinach and egg yolk filling piped into egg white halves shaped like Christmas trees, garnished with colorful chili pepper ‘ornaments’ and bell pepper stars, and finished with a dusting of Parmesan cheese ‘snow,’ these are perfect for holiday parties and gatherings.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10 servings 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 rolling boil. Carefully add the 7 large eggs and cook them for exactly 9 and a half minutes to achieve hard-boiled eggs.
2. Cool and peel the eggs: Immediately transfer the hot eggs into a prepared ice bath to halt cooking and cool completely. Once cooled, peel each egg thoroughly and rinse under cold water to remove any shell bits.
3. Slice and prepare eggs: Slice each peeled egg in half crosswise, cutting through the yolk roughly in half. Trim the bottom tips of the egg whites carefully so the halves can stand upright without tipping. Refrigerate halves until ready.
4. Cook the spinach: In a frying pan over medium heat, melt 2 tablespoons butter. Add 2 cloves thinly sliced garlic and sauté until fragrant, about 1 minute. Stir in 5 oz baby spinach and cook for about 5 minutes until wilted and most moisture evaporates. Remove from heat and allow to cool completely.
5. Blend the filling: In a blender, combine the cooled spinach mixture, reserved cooked egg yolks, 1/3 cup mayonnaise, 1 tablespoon mustard, juice of half a lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, and 2 tablespoons dehydrated potato flakes. Blend until smooth and creamy. Chill the mixture in the refrigerator until fully cooled.
6. Adjust filling consistency: Stir the chilled filling and check its firmness. If too soft to pipe and hold shape, gradually add more potato flakes a tablespoon at a time until thick and pipeable.
7. Prepare to assemble: Transfer the thickened filling to a piping bag fitted with a star tip to create the tree texture.
8. Assemble the deviled egg trees: Arrange the egg white halves upright on a serving platter. Using the piping bag, pipe the filling into each egg white half in a bobbing motion to form layered, tree-like shapes as tall as you desire.
9. Decorate the trees: Use two toothpicks to carefully place 5 to 6 pieces of minced red fresno chili pepper on each filled egg half to mimic colorful ornaments. Then top each tree with a small yellow bell pepper star.
10. Add the finishing touch: Grate Parmesan cheese generously over all the assembled egg trees to resemble fresh snow. Serve immediately and enjoy this festive appetizer.

Notes

• Use fresh eggs for best results in peeling after boiling.
• Allow the filling to chill completely to make piping easier and neater.
• The potato flakes help thicken the filling—add gradually to avoid overly dense texture.
• Customize garnishes with other colorful veggies or herbs as desired.
• This recipe serves 10 small appetizers, perfect for holiday parties.

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