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Christmas Tree Deviled Eggs

Christmas Tree Deviled Eggs decorated with green avocado filling, red garnish, and cheese stars on top.
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Christmas Tree Deviled Eggs are a festive holiday appetizer with creamy spinach-infused filling, piped high to resemble mini Christmas trees, decorated with pepper ‘ornaments’ and parmesan ‘snow’.

Ingredients

Scale
  • 7 large eggs
  • 2 tablespoons butter
  • 2 cloves garlic, sliced thin
  • 5 oz baby spinach
  • 1/3 cup mayonnaise
  • 1 tablespoon mustard
  • 1/2 lemon, juiced
  • 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, for garnish

Instructions

  1. Bring water to a boil and cook eggs for 9½ minutes. Transfer to an ice bath to cool.
  2. Peel eggs and slice them across the short side. Remove yolks and set aside. Trim bottoms of whites to stand upright without puncturing.
  3. In a skillet, melt butter over medium heat, add garlic, then spinach. Cook until wilted and moisture evaporates. Cool completely.
  4. Blend spinach mixture with yolks, mayonnaise, mustard, lemon juice, paprika, hot sauce, and potato flakes until smooth. Chill in refrigerator.
  5. Transfer filling to a piping bag with a star tip. Pipe in upward pulses to create a tree shape.
  6. Decorate with Fresno pepper pieces as ornaments and a yellow bell pepper star on top.
  7. Grate parmesan over eggs for a ‘snow’ effect. Serve immediately or refrigerate until ready.

Notes

  • Potato flakes help the filling hold its shape; add more if needed.
  • For a brighter green, use fresh spinach and avoid overcooking.
  • Avocado can replace spinach but may require more potato flakes for structure.
  • Decorate just before serving to keep the ‘snow’ fresh.

Nutrition

Find it online: https://recipeeasily.com/christmas-tree-deviled-eggs-recipe/