Description
Celebrate the holiday season with these Delicious Deviled Egg Christmas Trees, a festive and impressive appetizer that combines creamy, flavorful egg yolk filling with vibrant spinach and spices. Perfect for parties, these edible Christmas trees are beautifully decorated with colorful peppers and a sprinkle of Parmesan, sure to delight guests with both their look and taste.
Ingredients
Scale
Eggs and Base
- 7 large eggs
Spinach and Garlic Filling
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- 5 oz baby spinach (fresh or frozen)
Filling Mix
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1/2 whole lemon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce
- 2 tablespoons dehydrated potato flakes
Decorations & Garnish
- 1 whole red Fresno chili pepper, minced
- 1 whole yellow bell pepper, cut into small stars
- Parmesan cheese, to taste
Instructions
- Boil the Eggs: Bring a pot of water to a rolling boil and gently lower in 7 large eggs. Boil for 9.5 minutes to achieve perfectly cooked yolks that remain creamy yet firm.
- Ice Bath Cooling: Immediately transfer the boiled eggs to an ice bath to halt cooking. Leave them in the ice bath for 10 minutes to cool completely, making peeling easier.
- Peel and Slice Eggs: Peel the cooled eggs under running water to loosen the shells. Rinse then slice each egg in half width-wise, creating symmetrical halves.
- Prepare Egg Whites: Carefully scoop out the yolks into a bowl and reserve the whites. Trim a small slice off the bottoms of each egg white half so they stand upright, mimicking the base of Christmas trees.
- Sauté Garlic: In a skillet over medium heat, melt 2 tablespoons butter. Add the sliced garlic cloves and sauté for about 1 minute until fragrant but not browned.
- Cook Spinach: Add 5 ounces of baby spinach to the skillet and cook until wilted and most moisture has evaporated, about 5 minutes. Remove from heat and let the mixture cool completely before proceeding.
- Blend Filling Mixture: In a blender or food processor, combine the cooled spinach and garlic mixture with the egg yolks, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, juice of half a lemon, 1/2 teaspoon smoked paprika, and 1/4 teaspoon hot sauce. Blend until smooth and creamy.
- Thicken the Filling: Stir 2 tablespoons dehydrated potato flakes into the blended mixture to thicken. Add more potato flakes if necessary, until the filling is thick enough to pipe and holds shape well.
- Pipe the Trees: Fit a piping bag with a star tip and fill it with the egg yolk-spinach mixture. On a serving platter, pipe the filling into the egg white halves, shaping them to resemble Christmas trees of varying heights and fullness.
- Decorate with Ornaments: Use toothpicks to secure minced red Fresno chili pieces onto the trees as colorful ornaments. Top each egg tree with a small star cut from the yellow bell pepper to mimic a tree topper.
- Garnish and Serve: Just before serving, grate fresh Parmesan cheese over the finished deviled egg Christmas trees for a snowy, festive touch that also adds a delicious savory flavor.
Notes
- For easier peeling, use eggs that are at least a few days old.
- If desired, substitute mayonnaise with Greek yogurt for a lighter option.
- You can adjust the amount of hot sauce to your preferred heat level or omit entirely.
- Make the filling a day ahead and keep refrigerated to deepen flavors; pipe and decorate just before serving.
- Use any sharp cheddar or festive colored cheese stars if yellow bell pepper is unavailable.
