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Deviled Egg Christmas Trees Recipe

Deviled Egg Christmas Trees Recipe
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★★★★★

4.8 from 30 reviews

These Deviled Egg Christmas Trees are a festive and creative twist on the classic deviled eggs recipe, perfect for holiday parties. Shaped like Christmas trees, these deviled eggs combine creamy spinach-infused yolk filling, a touch of smoked paprika, and a hint of hot sauce for a flavorful bite. Decorated with colorful red fresno chili pepper ‘ornaments’ and yellow bell pepper stars, topped with parmesan cheese ‘snow,’ they make an eye-catching and delicious appetizer.

Ingredients

Scale

Eggs and Filling

  • 7 large eggs
  • 2 tablespoons butter
  • 2 cloves garlic, sliced thin
  • 5 oz baby spinach
  • 1/3 cup mayonnaise
  • 1 tablespoon mustard
  • 1/2 lemon, juiced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hot sauce
  • 2 tablespoons dehydrated potato flakes

Decorations

  • 1 red fresno chili pepper, minced
  • 1 yellow bell pepper, cut into small stars
  • Parmesan cheese, for grating

Instructions

  1. Cook the eggs: Bring a pot of water to a boil and gently add the eggs. Boil them for 9 and a half minutes to achieve hard-boiled perfection. Once cooked, immediately transfer the eggs to an ice water bath to cool and stop the cooking process.
  2. Prepare the eggs: Peel the cooled eggs and rinse them under cold water. Slice each egg in half across the short way (width-wise) aiming to cut through the yolk so it is halved. Trim the bottom tips of the egg whites so they stand upright without tipping over, being careful not to pierce the cavity. Set the yolks and whites aside in the refrigerator separately.
  3. Cook the spinach: In a frying pan over medium heat, melt the butter. Add the thinly sliced garlic and stir until fragrant. Add the baby spinach and cook for about 5 minutes, stirring occasionally, until the spinach wilts and any liquid evaporates. Remove from heat and let cool completely.
  4. Blend the filling: In a blender, combine the cooked spinach mixture, egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Blend until smooth and creamy. Chill the filling in the refrigerator.
  5. Adjust consistency: Stir the chilled filling well. If it is not thick enough to hold shape when piped, add a bit more potato flakes and mix again to achieve a good piping consistency.
  6. Prepare for piping: Transfer the filling into a piping bag fitted with a star tip to create the tree shapes.
  7. Assemble the Christmas trees: Arrange the egg whites on a serving platter. Pipe the filling into each egg white half using a bobbing motion to build the filling up into a conical Christmas tree shape. Pipe as tall as you feel comfortable for stability.
  8. Decorate the trees: Use two toothpicks to carefully place small pieces of minced red fresno chili pepper onto each tree as ornaments. Top each tree with a small yellow bell pepper star for a festive touch.
  9. Finish with parmesan ‘snow’: Using a microplane grater, grate parmesan cheese generously over the deviled egg trees to simulate a snowy effect. Serve chilled and enjoy your holiday-themed appetizer!

Notes

  • Hard boiling eggs for 9.5 minutes ensures a fully set yolk without overcooking.
  • Using dehydrated potato flakes in the filling helps thicken the mixture for better piping structure.
  • Red fresno chili peppers add a bright color and mild heat to the ‘ornaments,’ but you can substitute with mild red bell peppers if preferred.
  • If you don’t have a microplane grater, finely grate or crumble the parmesan cheese by hand.
  • This recipe yields about 10-12 filled deviled egg halves; extra egg whites are included in case of breakage.
  • Store leftovers covered in the refrigerator and consume within 2 days for best freshness.

Nutrition

Keywords: deviled eggs, Christmas trees, holiday appetizer, spinach deviled eggs, festive recipes, party food

Find it online: https://kitchenbyclara.com/deviled-egg-christmas-trees-recipe/