Go Back
Deviled Egg Christmas Trees

Deviled Egg Christmas Trees: A Festive Bite of Joy

Delight your guests with these Deviled Egg Christmas Trees, a festive, nutritious twist on a classic recipe.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Other
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 6 large Eggs Essential for making deviled eggs; the perfect base for a delicious filling.
  • 1 Tbsp Butter Used for sautéing spinach; can substitute with olive oil for a lighter option.
  • 1 clove Garlic Adds a flavorful punch to the filling; adjust based on your taste preferences.
  • 2 cups Baby Spinach Provides vibrant color and fresh taste; frozen spinach can work too.
  • 1/2 cup Mayonnaise Creaminess is key to the filling; swap in Greek yogurt for a healthier alternative.
  • 1 Tbsp Mustard Gives a tangy kick; use Dijon or yellow mustard as needed.
  • 1 Tbsp Lemon Juice Brightens flavor and enhances freshness; fresh lemon juice is ideal.
  • 1 tsp Smoked Paprika Adds depth; if you prefer, regular paprika can be used instead.
  • 1 dash Hot Sauce Adds a slight kick; feel free to omit it for a milder version.
  • 1 Tbsp Dehydrated Potato Flakes Helps keep the filling firm enough to stand upright; cornstarch can be a substitute.
For Decoration
  • 1 medium Red Fresno Chili Pepper Offers a pop of color and hint of heat; use diced red bell pepper for a milder option.
  • 1 medium Yellow Bell Pepper Cut into festive star shapes to top your trees.
  • 1/4 cup Parmesan Cheese Adds that snowy finish; fluffy grated parmesan brings a delightful crunch.

Equipment

  • pot
  • Skillet
  • Blender
  • Piping bag
  • Star Tip

Method
 

Steps
  1. Cook the Eggs: Hard-boil the large eggs in a pot of cold water, bring to a gentle boil, cover, and cook for 9.5 minutes. Transfer to an ice bath for 10 minutes.
  2. Peel and Prepare the Eggs: Peel eggs under running water, slice in half horizontally, and scoop out yolks into a bowl.
  3. Cook Spinach: Melt butter in a skillet, add minced garlic and sauté for 1 minute. Stir in spinach, cook until wilted, and cool.
  4. Blend Filling: In a blender, combine yolks, spinach, mayonnaise, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth.
  5. Check Consistency: Ensure filling is thick enough to hold shape when piped; add more potato flakes if too runny.
  6. Piping: Fill a piping bag with the filling and pipe tree shapes from bottom to top of each egg white.
  7. Decoration: Use toothpicks to attach chili pieces as ornaments and secure yellow pepper stars on top of each tree.
  8. Serve: Grate fresh parmesan cheese over decorated eggs just before serving.

Notes

These Deviled Egg Christmas Trees can be made a day in advance. Store in an airtight container in the fridge for up to 3 days.