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There’s nothing like a holiday gathering to bring people together, and what better way to impress your friends and family than with a fun and festive twist on a classic appetizer? Enter my Deviled Egg Christmas Trees! These delightful morsels not only bring a dash of whimsy to the table but also sing with fresh flavors. Trust me—once you serve these vibrant, tree-shaped treats, they’ll be the talk of your party and, dare I say, the cornerstone of your holiday menu!
Why you’ll love this recipe
These Deviled Egg Christmas Trees are not just visually stunning; they also deliver a burst of flavor that beautifully balances richness and zest. Imagine the smoothness of creamy egg yolks intertwined with fresh spinach and a hint of garlic, all subtly spiced with smoked paprika. The zing from the lemon juice brightens the filling, while the heat from the Fresno chili pepper gives it a delightful kick. Plus, using dehydrated potato flakes in the mixture adds an unexpected creaminess and fun texture that you won’t want to miss.
And let’s not forget the festivities! They’re perfect for impressing guests, simple to whip up, and wonderfully versatile—great for any occasion, not just Christmas. Whether you’re hosting a holiday gathering or bringing a dish to share, these tree-shaped deviled eggs are sure to bring smiles and conversation to the table. So why not make this year’s holiday celebrations a little more special with this unique dish?
Gather these ingredients
You’re going to need some colorful ingredients to create these festive delights! Here’s everything you’ll want to gather:
- 7 large eggs: The heart of the dish! For the best flavor and texture, opt for pasture-raised eggs if you can. They often have richer yolks.
- 2 tablespoons butter: We’ll use this to sauté the garlic and spinach, giving our filling a lovely richness.
- 2 cloves garlic (sliced thin): Fresh garlic adds a punch of flavor that works wonders in the filling.
- 5 oz baby spinach: Fresh spinach brings both a vibrant color and a nutritional boost—plus, we’re making trees, after all!
- 1/3 cup mayo: Classic egg salad vibes and creaminess come from this ingredient. If you’re looking for a lighter option, you can switch it out for Greek yogurt.
- 1 tablespoon mustard: A bit of tang to cut through the creaminess. You can use Dijon for a sharper zing or yellow mustard for a milder flavor.
- 1/2 lemon (juice): This is the secret weapon! The acidity really brightens the filling and complements the other ingredients.
- 1/2 teaspoon smoked paprika: A dash of smoky, earthy goodness adds depth to the flavor profile.
- 1/4 teaspoon hot sauce: For those who enjoy a little heat, this ingredient will give your filling a delightful kick.
- 2 tablespoons dehydrated potato flakes: This is the surprise ingredient! It adds an unexpected creaminess and helps hold everything together.
- 1 red fresno chili pepper (minced): These bright, flavorful peppers will not only add a colorful garnish but also a welcome spice.
- 1 yellow bell pepper (cut into small stars): These fun star shapes not only enhance the visual appeal but also provide a sweet crunch.
- Parmesan cheese: A sprinkle on top adds richness and an appealing final touch.
Preparing Deviled Egg Christmas Trees
Alright, let’s get our hands a little messy and whip these enchanting creations:
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Cook the eggs: Start by placing the eggs in a pot, covering them with cold water. Bring it to a gentle boil. Once boiling, cover the pot, turn off the heat, and let them sit for about 12 minutes. After that, plunge them into an ice bath to halt the cooking—this helps to get beautiful, easy-to-peel eggs.
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Cook the spinach: While those eggs cool, melt the butter in a skillet over medium heat and toss in the sliced garlic. Cook them until they become aromatic (about 1 minute), then add the baby spinach and cook until wilted. This should be a fast process, only about 2–3 minutes! Set aside to cool.
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Blend the filling: Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the wilted spinach and garlic, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes to the bowl. Mash it together with a fork until thoroughly combined. Taste and adjust seasoning as needed!
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Finish the eggs: Once the filling is done, stuff the egg whites with your delicious concoction. Now, here’s where the fun begins! Use a dollop of filling to stick a star-shaped yellow bell pepper on top of each egg—voilà, your trees are taking shape! Finally, sprinkle with minced Fresno chili and a little parmesan cheese for that final touch.
Best way to enjoy it
These festive Deviled Egg Christmas Trees are not only stunning to look at but also incredibly fun to eat! Serve them on a beautiful platter, arranged like a holiday centerpiece. Feel free to pair them with a light cucumber salad or alongside some crispy crackers to complete the spread. They also make for a perfect addition to your holiday brunch table or as a delightful appetizer at dinner parties.
Storage and reheating tips
If you find yourself with leftovers (which I hope you do, but let’s be honest—these usually disappear quickly), you can store them in an airtight container in the fridge. They should stay fresh for about 2 days. Just keep in mind that the egg white might become slightly softer the longer they sit, so I recommend enjoying them as soon as possible for the best texture. I wouldn’t suggest freezing them, as eggs can take on an odd texture after being frozen and thawed.
Pro chef tips
Here are a few little golden nuggets to ensure your Deviled Egg Christmas Trees turn out perfect every time:
- Egg freshness: Use older eggs for easier peeling. Fresh eggs are great for boiling, but older ones peel like a dream!
- Spice it up: Feel free to experiment with the flavors. Try adding herbs like chives or dill for a fresh twist.
- Presentation: You can lay your eggs on a bed of sliced cucumbers or lettuce for a fresh presentation that keeps them from sliding around.
Creative Twists
What if you want to shake things up a bit? Here are some variations to consider:
- Herbed Variations: Instead of spinach, throw in some chopped fresh herbs such as dill or parsley for a world of flavor.
- Bacon Lovers: Add crumbled crispy bacon to the filling for that delightful smokiness and crunch!
- Vegan Version: Use silken tofu blended with mustard and nutritional yeast to recreate that creamy texture without the eggs.
Ingredients
- 7 large eggs
- 2 tablespoons butter
- 2 cloves garlic (sliced thin)
- 5 oz baby spinach
- 1/3 cup mayo
- 1 tablespoon mustard
- 1/2 lemon (juice)
- 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
Directions to follow
- Cook the eggs.
- Cook the spinach.
- Blend the filling.
- Finish the eggs.
Common questions
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How long does it take to make these?
From start to finish, you’re looking at about 30-40 minutes, depending on how quickly you work! -
Can I prepare these in advance?
Absolutely! You can make them a day ahead; just keep them in an airtight container until serving. -
How can I make them spicier?
Just increase the hot sauce or add diced jalapeños or other spicy peppers to the filling for added heat. -
What can I substitute for mayo?
Try Greek yogurt or even avocado for a creamy, healthy alternative. -
Are they gluten-free?
Yes! These deviled eggs are naturally gluten-free and perfect for anyone with dietary restrictions.
The joy of cooking often lies in the experience of sharing our creations, and these Deviled Egg Christmas Trees are sure to become a festive staple in your home. I invite you to try this recipe, play with your flavors, and make it distinctly yours. I can’t wait to hear about the twists you add or the smiles they bring to your table this holiday season! Give it a shot, my friend; you won’t regret it!
Deviled Egg Christmas Trees
These visually stunning Deviled Egg Christmas Trees provide a burst of flavor and fun to any holiday gathering, combining creamy egg yolks with fresh spinach and a hint of spice for a delightful appetizer.
Ingredients
Main Ingredients
- 7 large large eggs Opt for pasture-raised eggs for richer yolks.
- 2 tablespoons butter Used to sauté garlic and spinach.
- 2 cloves garlic (sliced thin) Adds punchy flavor.
- 5 oz baby spinach Brings vibrant color and nutrition.
- 1/3 cup mayo Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon mustard Use Dijon for sharper flavor or yellow for milder.
- 1/2 lemon juice Brightens the filling.
- 1/2 teaspoon smoked paprika Adds depth and smokiness.
- 1/4 teaspoon hot sauce For an added kick.
- 2 tablespoons dehydrated potato flakes Adds creaminess and binds the filling.
- 1 red fresno chili pepper (minced) 1 red fresno chili pepper (minced) For garnish and spice.
- 1 yellow bell pepper cut into small stars For decoration and sweet crunch.
- to taste Parmesan cheese For garnish.
Instructions
Cooking the Eggs
- Place the eggs in a pot, cover them with cold water, and bring to a gentle boil.
- Once boiling, cover the pot, turn off the heat, and let them sit for about 12 minutes.
- Plunge the eggs into an ice bath to halt the cooking and cool them down.
Cooking the Spinach
- Melt the butter in a skillet over medium heat.
- Add the sliced garlic and cook until aromatic (about 1 minute).
- Add the baby spinach and cook until wilted, about 2–3 minutes. Set aside to cool.
Blending the Filling
- Peel the cooled eggs and slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Add the wilted spinach and garlic, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes to the bowl.
- Mash together with a fork until thoroughly combined, adjusting seasoning as needed.
Assembling the Eggs
- Stuff the egg whites with the filling mixture.
- Use a dollop of filling to stick a star-shaped yellow bell pepper on top of each egg.
- Sprinkle with minced Fresno chili and Parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh to maintain texture. Not recommended for freezing.
