Deviled Egg Christmas Trees

Why Make This Recipe

Deviled Egg Christmas Trees are a fun and festive way to enjoy a classic dish. They make a perfect addition to any holiday gathering or celebration. Not only do they look beautiful on a table, but they are also easy to make and delicious. Plus, they’re a great way to add a healthy twist to your holiday snacks with spinach and eggs.

How to Make Deviled Egg Christmas Trees

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:

1. Cook the eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 12 minutes. Then, cool them in cold water to stop the cooking.

2. Cook the spinach: In a pan, melt the butter over medium heat. Add the sliced garlic and cook for a minute until fragrant. Then, add the baby spinach and cook until wilted. Remove from heat and let cool.

3. Blend the filling: Once the eggs are cool, peel and cut them in half. Remove the yolks and place them in a bowl. Add mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes to the yolks. Mix until creamy. Then stir in the cooked spinach and minced chili pepper.

4. Finish the eggs: Spoon or pipe the filling back into the egg whites. Arrange them into the shape of a Christmas tree on a serving platter. Decorate with yellow bell pepper stars and sprinkle Parmesan cheese on top.

How to Serve Deviled Egg Christmas Trees

Serve these delightful trees cold as a holiday appetizer. You can arrange them on a festive platter and garnish with extra greens or holiday-themed elements to make them even more appealing. They are sure to be a hit at any party!

How to Store Deviled Egg Christmas Trees

Keep any leftover Deviled Egg Christmas Trees in an airtight container in the refrigerator. They should be eaten within 2-3 days for the best freshness. Avoid freezing as the texture may change.

Tips to Make Deviled Egg Christmas Trees

• For easier peeling, try using older eggs. Fresh eggs can be harder to peel.
• Experiment with different spices to customize the flavor to your liking.
• To make this dish even more festive, you can use small olive or cherry tomatoes as ornaments on your tree.

Variation

You can change up the ingredients based on your preferences. For example, try adding crumbled bacon, different types of peppers, or other greens instead of spinach.

FAQs

Can I make these ahead of time?
Yes! You can prepare the filling a day in advance and fill the eggs right before serving.

What if I don’t have fresh spinach?
You can substitute frozen spinach. Just make sure to thaw and drain it well before use.

Can I use yogurt instead of mayo?
Absolutely! Using yogurt can make the filling lighter and give it a tangy flavor.

Deviled Egg Christmas Trees

A fun and festive twist on classic deviled eggs, these Christmas trees are perfect for holiday gatherings and deliciously healthy with added spinach.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: American, Holiday

Calories: 90

Ingredients Method Notes

Ingredients

  

For the filling

• 7 large large eggs Hard boiled for filling
• 2 tablespoons butter To cook spinach
• 2 cloves garlic (sliced thin) For flavoring spinach
• 5 oz baby spinach Cooked and mixed into filling
• 1/3 cup mayo Base for filling
• 1 tablespoon mustard For flavor
• 1/2 lemon juice Freshly squeezed for brightness
• 1/2 teaspoon smoked paprika For seasoning
• 1/4 teaspoon hot sauce To taste
• 2 tablespoons dehydrated potato flakes For texture in filling
• 1 red fresno chili pepper (minced) For extra heat

For decoration

• 1 yellow bell pepper (cut into small stars) Used to decorate the trees
• Parmesan cheese For sprinkling on top

Method

 

Cooking the Eggs

1. Place the eggs in a pot, cover them with water, and bring to a boil.
2. Once boiling, cover the pot and turn off the heat, letting the eggs sit for about 12 minutes.
3. Cool the eggs in cold water to stop the cooking.

Cooking the Spinach

1. In a pan, melt the butter over medium heat.
2. Add the sliced garlic and cook for a minute until fragrant.
3. Add the baby spinach and cook until wilted, then remove from heat and let cool.

Making the Filling

1. Once the eggs are cool, peel and cut them in half and remove the yolks.
2. Place the yolks in a bowl and add mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes.
3. Mix until creamy, then stir in the cooked spinach and minced chili pepper.

Finishing the Eggs

1. Spoon or pipe the filling back into the egg whites.
2. Arrange them into the shape of a Christmas tree on a serving platter.
3. Decorate with yellow bell pepper stars and sprinkle Parmesan cheese on top.

Notes

Keep leftovers in an airtight container in the refrigerator and consume within 2-3 days. Avoid freezing as texture may change.