Delightful Deviled Egg Christmas Trees

Deviled Egg Christmas Trees add holiday magic to your festive spread and they're much simpler to make than they look. Their bright colors and smooth filling wow everyone at gatherings and turn a simple starter into an eye-catching table highlight.

I whipped these up for a Christmas morning get-together when I wanted something fancy but easy. They disappeared within minutes and now I can't show up without them each December.

Tasty Ingredients

• Large eggs: Pick the newest ones at the store for whites that don't tear and yolks that blend smoothly
• Butter: Adds creaminess and helps cook down the greens go for unsalted high-grade stuff
• Garlic: Gives that wonderful kick whole cloves taste way better than pre-minced
• Baby spinach: Creates that Christmas-green shade and light veggie taste grab bunches with deep color
• Mayonnaise: Pulls everything together look for the creamy thick kind
• Mustard: Adds zip and tang either Dijon or regular yellow works fine
• Lemon juice: Lifts all the flavors squeeze it right before using for best taste
• Smoked paprika: Gives depth and subtle smoky notes try to find authentic Spanish if you can
• Hot sauce: Brings just enough warmth add more or less based on what you like
• Dehydrated potato flakes: Helps the filling stay firm without changing the taste make sure they're unflavored
• Red fresno chili pepper: Adds mild spice and festive red dots look for firm bright ones
• Yellow bell pepper: Makes perfect little stars on top find one with sunny bright skin

How to Make It

Boil and Cool the Eggs:

Start eggs in cold water and warm to a boil over medium heat. Once bubbling turn down to a gentle simmer and cook 12 minutes. Dump eggs straight into ice water to stop them cooking. This way you'll get perfectly done yolks every time.

Prepare the Fillings:

Heat butter in a pan over low-medium heat then toss in sliced garlic. Stir until you smell it but don't let it brown about 1-2 minutes. Throw in spinach until soft and wilted then let everything cool before squeezing out water. This keeps your trees from getting soggy later.

Peel and Halve the Eggs:

Tap cooled eggs gently and peel them under running water for clean shells. Cut a small bit off each egg bottom so they'll stand up then cut the rest across the middle not top to bottom giving you wider bases for stacking.

Mix the Filling:

Pop out yolks into a mixing bowl. Add your cooled spinach-garlic mix mayo mustard lemon juice smoked paprika hot sauce and potato flakes. Mash everything until smooth and bright green. Try a bit and add salt or more lemon if needed.

Fill and Shape the Trees:

Load a piping bag with star tip or use a sandwich bag with corner snipped. Squeeze green filling in tall swirls on each egg bottom to look like little Christmas trees. Go slow to make neat shapes that won't fall over.

Add the Garnishes:

Dot each tree with tiny bits of red chili for ornaments and stick little yellow pepper stars on top. Push garnishes in gently so they stay put and chill eggs until party time for best looks.

The spinach really makes these special with its pretty green shade and hidden health boost. The first time I showed these to my niece she jumped up and down and grabbed two before we even started eating lunch and now we can't have Christmas without them.

Flavor Boosters

Keep any extras in one flat layer on a dish and wrap tight with plastic or pop in an airtight box. They should stay good up to two days though they're definitely best on day one. If you need to plan way ahead just prep the egg whites and filling separately then put them together right before your guests arrive.

Serving Suggestions

Set them out on a carpet of fresh herbs or tiny greens to look like snow-covered forest ground. Sprinkle with a touch of smoked paprika or edible sparkles for extra charm. Serve them cold as part of morning party food or carry around with meat and cheese boards for nice contrast.

Creative Twists

You can swap in Greek yogurt for some or all of the mayo if you want something lighter with a bit of tang. Leaving out spinach works fine for yellow filling but you'll miss that Christmas tree green. Try using jalapeño instead of fresno for softer heat or go with parsley if you need something less spicy but still green.

After I brought these little trees to my block party I got three people asking how to make them and an open invite to every future gathering. Once you try making them you'll see why a basic deviled egg can become everyone's favorite holiday treat.

Common Questions About This Recipe

→ How do I achieve the Christmas tree effect on the deviled eggs?

Add spinach to your egg yolk mixture for the green color, then pipe it in a tall cone shape on the egg whites to look like trees. Decorate with tiny bell pepper stars and bits of chili to finish the festive look.

→ Can I prepare these deviled eggs ahead of time?

You can definitely cook the eggs and make the filling up to a day before. Just wait to put everything together and add the decorations until right before serving so they stay fresh and look their best.

→ Is there a substitute for dehydrated potato flakes?

You can use instant mashed potato mix instead, or just skip it altogether for a creamier filling. The potato flakes mainly help the mixture stand up better and keep its shape.

→ Can I make these eggs less spicy?

Sure thing! Just leave out the hot sauce and use sweet peppers for your decorations. You can easily adjust how spicy they are by cutting back or skipping any hot ingredients.

→ What's the best method for peeling hard-boiled eggs?

After boiling, drop them in ice water, then lightly tap and roll each egg on the counter to break up the shell before peeling. Older eggs usually peel much easier than very fresh ones.