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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American, Holiday
Servings 14 pieces
Calories 110 kcal

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.
Keyword Christmas Appetizer, Deviled Eggs, Festive Party Food, Holiday Recipes, Quick Appetizer