Give your holiday table a merry makeover with these Deviled Egg Christmas Trees a playful twist on the classic appetizer that’s both eye-catching and delicious! Fluffy, spinach-tinted filling is piped high into halved eggs to resemble little evergreens, then sprinkled with Parmesan “snow” and dotted with red and yellow pepper “ornaments.” Each bite is creamy, tangy, and full of holiday cheer. They’re perfect for Christmas brunches, holiday appetizer boards, or any winter gathering that needs a touch of edible whimsy. Simple to prep ahead, easy to decorate, and guaranteed to make guests smile these festive deviled eggs are the stars of the table!
Time Breakdown
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 10–12
Ingredients
- 7 large eggs
- 2 tbsp butter
- 2 cloves garlic, thinly sliced
- 5 oz (140 g) baby spinach
- ⅓ cup (80 ml) mayonnaise
- 1 tbsp Dijon mustard
- ½ lemon, juiced
- ½ tsp smoked paprika
- ¼ tsp hot sauce
- 2 tbsp dehydrated potato flakes (plus more if needed)
- 1 red Fresno chili, minced (for “ornaments”)
- 1 yellow bell pepper, cut into small star shapes (for toppers)
- Freshly grated Parmesan, for “snow”
Kitchen Tools You’ll Need
This recipe is festive but fuss-free no fancy tools required!
- Medium saucepan (for boiling eggs)
- Frying pan or skillet
- Blender or food processor
- Piping bag with star tip
- Toothpicks
- Microplane or fine grater
Step-by-Step Instructions
- Boil the Eggs:
Place eggs in a pot of water and bring to a boil. Simmer for 9½ minutes, then transfer to an ice bath. Once cooled, peel and slice crosswise so the yolks sit centered. Trim a bit off the bottoms so they stand upright. - Cook the Spinach:
In a skillet, melt butter over medium heat. Add garlic and sauté briefly, then stir in spinach. Cook until wilted and moisture evaporates about 5 minutes. Let cool completely. - Blend the Filling:
In a blender, combine yolks, spinach mixture, mayonnaise, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth and fluffy. Chill to firm slightly, adding more flakes if too soft. - Pipe the “Trees”:
Using a piping bag fitted with a star tip, pipe the filling into each egg white, building upward in layers to form a tree shape. - Decorate & Serve:
Add red pepper bits as ornaments, a yellow pepper star on top, and finish with a snowy sprinkle of Parmesan.
Pro Tips
- Make Ahead: Prep the eggs and filling a day early; pipe and decorate just before serving.
- Perfect Texture: If the filling seems loose, chill longer or mix in extra potato flakes.
- Pretty Presentation: Arrange on a platter of parsley, kale, or microgreens for a “forest” look.
- Flavor Boost: Add a dash of cayenne or truffle oil for a gourmet upgrade.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| per egg | 125 | 6 g | 2 g | 10 g | 0 g | 1 g |