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Deviled Egg Christmas Trees bring festive cheer to your holiday platter and are easier to craft than they appear. Their vibrant colors and creamy filling surprise everyone at the table and transform a classic appetizer into a memorable centerpiece.
I first made these for a Christmas brunch when I wanted to impress without stress. They vanished fast and now everyone asks me to bring them every year.
Gather Your Ingredients
- Large eggs: For sturdy whites and creamy yolks always choose the freshest eggs for easy peeling
- Butter: Brings richness and helps cook the spinach look for high quality unsalted butter
- Garlic: Provides a flavorful punch fresh cloves make the difference
- Baby spinach: Delivers vibrant green color and mild vegetable flavor choose crisp dark leaves
- Mayonnaise: Binds everything together smooth and rich is best
- Mustard: Adds tanginess and sharpness Dijon or yellow both work
- Lemon juice: Brightens the filling fresh lemon really stands out
- Smoked paprika: Contributes depth and a gentle smokiness go for Spanish style if possible
- Hot sauce: Delivers a hint of heat adjust to your liking
- Dehydrated potato flakes: Keep the filling sturdy without dulling flavor ensure the flakes are plain
- Red fresno chili pepper: Brings a slight kick and holiday color select shiny and plump peppers
- Yellow bell pepper: For star garnishes pick one with bright skin for eye catching contrast
How to Make It
- Boil and Cool the Eggs:
- Place eggs in a pot of cold water and bring to a boil over medium heat. Once boiling reduce to a gentle simmer and cook for 12 minutes. Transfer eggs immediately to an ice bath to stop cooking. This guarantees perfectly set yolks.
- Prepare the Fillings:
- Melt butter in a skillet over medium low heat and add sliced garlic. Cook gently until aromatic but not browned about 1 to 2 minutes. Add spinach and cook until wilted then allow the mixture to cool before squeezing out extra moisture. This keeps the filling from becoming watery.
- Peel and Halve the Eggs:
- Gently crack the cooled eggs and peel under running water for the cleanest shells. Cut a thin slice off the base of each egg for stability then halve the rest crosswise not lengthwise to give each half a wider base for stacking.
- Mix the Filling:
- Scoop out yolks into a bowl. Add cooled spinach garlic mixture mayonnaise mustard lemon juice smoked paprika hot sauce and potato flakes. Mash and mix until creamy and vibrant green. Taste and adjust salt or acidity if needed.
- Fill and Shape the Trees:
- Fit a piping bag with a star tip or snip the end off a plastic bag. Pipe the green filling in tall swirling peaks atop each egg base to resemble a tree. Take your time for neat and sturdy shapes that hold garnishes.
- Add the Garnishes:
- Decorate each tree with minced red fresno chili for sparkle and tiny yellow bell pepper stars at the top. Gently press the garnishes to secure and chill the eggs until ready to serve for the best visual effect.
Spinach is my favorite part for its bright color and sneakily nutritious punch. The first time my niece saw these she actually cheered and ate two before lunch had even started and now it is a fun family tradition.
Flavor Boosters
Store leftovers in a single layer on a plate and cover tightly with plastic wrap or keep in an airtight container. They should stay fresh for up to two days although the texture is best within the first day. Consider assembling the egg whites and filling separately if you need to make further in advance and fill closer to serving time.
Serving Suggestions
Arrange on a bed of fresh herbs or microgreens to resemble a snowy forest floor. Add a dusting of smoked paprika or edible glitter for a magical touch. Serve chilled as part of a brunch buffet or pass alongside charcuterie for contrast.
Creative Twists
Greek yogurt can replace some or all mayo for a lighter spin with a hint of tang. You can skip the spinach for traditional yellow filling but it will miss the festive green. Try jalapeño in place of fresno chili for more mellow heat or use parsley if you need a milder look and taste.
After bringing these to my neighborhood potluck I received three requests for the recipe and a standing invitation to all future gatherings. Once you make these you will understand how a simple deviled egg can become the star of an event.
Common Questions About This Recipe
- → How do I achieve the Christmas tree effect on the deviled eggs?
Mix spinach into the yolk filling for green color, then pipe it tall onto egg whites to resemble trees. Garnish with bell pepper stars and chili for decorations.
- → Can I prepare these deviled eggs ahead of time?
Yes, you can boil the eggs and make the filling a day ahead. Assemble and garnish shortly before serving for best texture and freshness.
- → Is there a substitute for dehydrated potato flakes?
Yes, you can use instant mashed potato or leave it out for a softer filling. The flakes help give structure and body to the mixture.
- → Can I make these eggs less spicy?
Omit the hot sauce and use mild peppers for garnish. Adjust spice levels to your taste by reducing or skipping spicy elements.
- → What's the best method for peeling hard-boiled eggs?
Cool eggs in icy water after boiling, then gently tap and roll to crack the shell before peeling. Fresh eggs are harder to peel than slightly older ones.