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Deviled Egg Christmas Trees Recipe

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5 from 16 reviews

These Deviled Egg Christmas Trees are a festive twist on the classic deviled eggs, featuring a creamy spinach and egg yolk filling piped into egg white halves shaped like Christmas trees and decorated with colorful peppers and parmesan cheese to resemble holiday ornaments and snow.

Ingredients

Scale

Egg and Filling 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

Decorations

  • 1 yellow bell pepper cut into small stars
  • Parmesan cheese for grating

Instructions

  1. Cook the eggs: Bring water to a boil and add the eggs. Cook them at a hard boil for 10 minutes. While they cook, fill a bowl with ice and water. Scoop the eggs out of the boiling water and place them into the ice bath to cool thoroughly.
  2. Prepare the eggs: Peel the eggs and rinse them. Slice each egg in half the short way so that each half is round, opposite the traditional deviled egg style, trying to cut the yolk in half. Cut the bottom tips off the egg whites so they can stand upright without piercing the cavity. Set the yolks and whites aside separately in the fridge.
  3. Cook the spinach: In a frying pan over medium heat, melt the butter and add the sliced garlic, cooking until fragrant. Stir in the baby spinach and cook for about 5 minutes until wilted and excess moisture evaporates. Remove from heat and allow to cool fully.
  4. Blend the filling: In a blender, combine the cooked spinach mixture, egg yolks, mayo, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Blend until smooth. Refrigerate the filling to chill completely. If the mixture isn’t thick enough to hold shape, stir in extra potato flakes to thicken.
  5. Assemble the deviled egg trees: Transfer the filling to a piping bag fitted with a star tip. Arrange the egg white halves on a platter. Pipe the filling into the egg whites, using a bobbing motion to create a Christmas tree shape with height and texture.
  6. Decorate: Using two toothpicks, place 5 to 6 pieces of minced red fresno chili pepper on each tree to mimic ornaments. Top each tree with a yellow bell pepper star. Finally, grate parmesan cheese over the deviled egg trees to represent snow.
  7. Serve: Serve immediately or keep refrigerated until ready to enjoy these festive appetizers.

Notes

  • Use room temperature eggs for easier peeling.
  • Adjust the amount of potato flakes to achieve your preferred filling consistency.
  • You can substitute mayonnaise with Greek yogurt for a lighter filling.
  • Make the filling a day ahead and pipe just before serving to save time.
  • Fresh herbs like dill or chives can be added for extra flavor.
  • If you don’t have a star piping tip, a small plain tip can be used for a different texture.

Find it online: https://queenrecipe.com/deviled-egg-christmas-trees-recipe/