Deviled Egg Christmas Trees (Print Version)
Whimsical deviled eggs shaped as festive trees make holiday appetizer tables extra special and fun.
# What You'll Need:
→ Main Components
01 -
12 large eggs
02 -
4 ounces baby spinach
03 -
2 tablespoons unsalted butter
04 -
2 cloves garlic, thinly sliced
05 -
4 tablespoons mayonnaise
06 -
1 tablespoon yellow mustard
07 -
2 tablespoons dehydrated potato flakes
08 -
1 teaspoon smoked paprika
09 -
2 teaspoons fresh lemon juice
10 -
1/4 teaspoon kosher salt, plus extra to taste
11 -
1/8 teaspoon ground black pepper
→ Decorations
12 -
1 small red Fresno chili, finely diced
13 -
1/4 small yellow bell pepper, cut into small star shapes
14 -
1 ounce parmesan cheese, freshly grated
# Steps to Follow:
01 -
Place eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover and cook for 9 and 1/2 minutes. Immediately transfer eggs to an ice bath to cool completely, about 10 minutes.
02 -
Gently peel eggs and pat dry. Slice each egg crosswise to form overall oval halves. Carefully trim a small slice off the bottom of each half to allow them to stand upright without toppling.
03 -
Scoop yolks from each egg half and place them into a mixing bowl. Set the whites aside on a platter, cut-side-up.
04 -
In a medium skillet over medium heat, melt butter. Add sliced garlic and sauté for 30 seconds, then add spinach. Cook until spinach is fully wilted and any liquid evaporates, about 5 minutes. Remove from heat and let cool to room temperature.
05 -
Transfer spinach mixture to a food processor. Add cooked egg yolks, mayonnaise, mustard, potato flakes, smoked paprika, lemon juice, salt, and black pepper. Blend until very smooth and vibrant green. Taste and adjust seasoning as necessary.
06 -
Refrigerate the filling for at least 30 minutes until firm and cool. This allows the mixture to thicken and become easier to pipe.
07 -
Spoon the chilled filling into a piping bag fitted with a large star tip. Pipe tall swirls onto each egg white half, bobbing the tip slightly to create a tree-like texture.
08 -
Garnish each piped tree with small red Fresno chili pieces as ornaments, and top with a yellow bell pepper star. Grate parmesan over each tree to create a snowy effect.
09 -
Arrange the Deviled Egg Christmas Trees on a serving platter. If not serving immediately, refrigerate uncovered for up to 4 hours. Add grated parmesan just before serving for best texture.
# Additional Notes:
01 -
Chill the filling thoroughly before piping to ensure the mixture holds a tall tree shape and prevents slumping.
02 -
Prepare egg whites and filling up to one day in advance, but assemble and decorate on the day of serving for optimum visual impact.