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Deviled Egg Christmas Trees

These delightful festive treats combine the classic flavors of deviled eggs with a whimsical holiday twist, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 14 pieces
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Egg Base
  • 7 large large eggs The foundation of our tree. Creamy, rich, and naturally fulfilling.
For the Filling
  • 2 tablespoons butter Adds richness to the sautéed mixture.
  • 2 cloves garlic, sliced thin Provides a depth of flavor for an aromatic filling.
  • 5 oz baby spinach A healthy, vibrant addition packed with nutrients.
  • 1/3 cup mayonnaise Offers creaminess and tang to the filling.
  • 1 tablespoon mustard A zesty kick that enhances the overall taste.
  • 1/2 lemon juice A spark of acidity that brightens the dish.
  • 1/2 teaspoon smoked paprika Adds a warm, smoky flavor.
  • 1/4 teaspoon hot sauce For a subtle kick without overwhelming the delicate flavors.
  • 2 tablespoons dehydrated potato flakes Helps to achieve the right texture.
For Decoration
  • 1 red Fresno chili pepper, minced Adds color and a hint of heat for decoration.
  • 1 yellow bell pepper, cut into small stars Provides a festive and fun touch.
  • to taste Parmesan cheese Finishing touch that brings a creamy and nutty flavor.

Method
 

Preparation
  1. Start by boiling a pot of water. Once it’s bubbling, gently lower the eggs in and set a timer for 9.5 minutes.
  2. Transfer the eggs to an ice bath to stop the cooking process and help with peeling.
  3. Once cooled, slice each egg in half horizontally.
  4. Trim a tiny piece from the bottom of each egg white to help them stand upright.
  5. Chill the trimmed egg whites in the fridge to make assembly easier later.
Making the Filling
  1. In a skillet over medium heat, melt the butter and sauté the sliced garlic until fragrant.
  2. Add the baby spinach and cook until wilted, then set aside to cool.
  3. Once cooled, blend the spinach and garlic mixture with the egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes in a food processor until smooth.
  4. Chill the filling mixture before piping.
Assembly
  1. Transfer the chilled filling into a piping bag and carefully pipe the mixture into each egg white half.
  2. Decorate with pieces of Fresno chili and star-shaped yellow bell peppers on top.
  3. Grate fresh Parmesan cheese over the tops of your deviled egg Christmas trees right before serving.

Notes

Experiment with additional spices or toppings, such as cayenne pepper for heat or fresh herbs for garnishing. Pre-boiled eggs can save time. Store piped egg whites in the fridge without toppings a day ahead.