If you’re in the mood for a festive, fun, and absolutely delicious appetizer that will have everyone smiling, you’ve got to try this Deviled Egg Christmas Trees Recipe. These charming little bites turn the classic deviled egg into a delightful holiday centerpiece, complete with vibrant spinach filling and colorful pepper decorations that look just like miniature Christmas trees. Not only do they taste fantastic with their creamy, tangy, and slightly smoky flavors, but they also add a whimsical touch to your holiday spread that’s sure to impress your guests and bring joy to your celebrations.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Deviled Egg Christmas Trees Recipe truly shine. Each item plays a crucial role in creating that perfect balance of creamy filling, bright color, and festive flair that makes every bite memorable.
- 7 large eggs: The star of the dish providing a tender egg white base and rich yolks to mix the filling.
- 2 tablespoons butter: Adds a silky richness to the sautéed spinach, elevating the flavor.
- 2 cloves garlic (sliced thin): Gives a subtle aromatic punch to the spinach mixture.
- 5 oz baby spinach: Brings vibrant green color and earthiness, plus moisture for the filling.
- 1/3 cup mayo: The classic creamy binder that makes the filling smooth and luscious.
- 1 tablespoon mustard: Adds a tangy kick that balances the richness perfectly.
- 1/2 lemon (juice): Fresh lemon juice brightens the whole dish with a zingy lift.
- 1/2 teaspoon smoked paprika: A warm, smoky undertone that makes every bite interesting.
- 1/4 teaspoon hot sauce: A little heat to keep the flavor exciting.
- 2 tablespoons dehydrated potato flakes: The secret to thickening the filling so it stands tall like a Christmas tree.
- 1 red fresno chili pepper (minced): For those delightful little “ornaments” of bright red on the trees.
- 1 yellow bell pepper (cut into small stars): The perfect star topper to complete your festive trees.
- Parmesan cheese: For that snowy, savory finish when grated over the trees.
How to Make Deviled Egg Christmas Trees Recipe
Step 1: Cook the Eggs
Start by bringing water to a full boil and gently adding the eggs. Let them cook at a hard boil for exactly nine and a half minutes to get that perfectly firm yolk. Meanwhile, prepare an ice bath to stop the cooking instantly and make peeling easier. Once done, transfer them to the ice bath to cool completely.
Step 2: Peel and Cut the Eggs
After the eggs are cool, peel off the shells carefully and rinse them. Now, here’s the twist that makes this recipe magic: slice the eggs horizontally, so each half is round, slicing through the yolk to create two slightly thinner halves instead of the usual deviled egg halves. This shape helps create the Christmas tree form later. Trim a bit off the bottom of each white half so they can stand up straight on your plate without tipping over.
Step 3: Cook the Spinach
While the eggs cool, melt the butter over medium heat in a skillet. Add the thinly sliced garlic first to infuse the butter with flavor, then toss in the baby spinach. Cook it down for about five minutes until all the moisture evaporates. Removing excess water is key to keeping the filling thick and stable. Let the spinach cool completely before blending.
Step 4: Blend the Filling
Into your blender, combine the sautéed spinach and garlic mixture, egg yolks, mayo, mustard, fresh lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Blend until you have a smooth, creamy mixture that’s thick enough to pipe. Give it a stir and adjust thickness by adding more potato flakes if needed. Refrigerate the filling to chill and firm up.
Step 5: Assemble the Christmas Trees
Transfer the filling into a piping bag fitted with a star tip—that’s what creates the lovely textured look of pine needles. Arrange the egg whites on a serving platter, then pipe decorative little trees on top by gently squeezing and bobbing the tip upwards to build height. Sprinkle some minced red fresno chili pieces into the filling as tiny ornaments. Top each tree with a yellow star-shaped bell pepper slice, creating that iconic Christmas tree star.
Step 6: Add the Finishing Touch
For the final magical touch, grate fresh parmesan cheese over your beautifully decorated deviled egg trees. It looks like a delicate snowfall and adds a subtle cheesiness that ties every flavor together. Now your Deviled Egg Christmas Trees Recipe is ready to wow anyone lucky enough to try them!
How to Serve Deviled Egg Christmas Trees Recipe
Garnishes
To make your Deviled Egg Christmas Trees truly pop, fresh garnishes are a must. The red fresno chili pieces mimic festive ornaments perfectly, while the yellow bell pepper stars serve as cheerful tree toppers. A light dusting of grated parmesan cheese not only adds charm but also a beautiful snowy effect, making your presentation irresistible. Feel free to scatter some fresh parsley or chives around the platter for an extra touch of greenery.
Side Dishes
This dish pairs wonderfully with fresh, crisp side salads, which provide a refreshing contrast to the creamy deviled eggs. Think of a simple arugula salad with a lemon vinaigrette or a crisp cucumber salad. You can also serve it alongside hearty charcuterie boards or roasted meats for a full festive meal that covers a variety of textures and flavors.
Creative Ways to Present
If you want to up the holiday wow factor, try arranging your Deviled Egg Christmas Trees Recipe on a platter lined with sprigs of rosemary or kale that look like a mini forest. You can even place each tree on a small cracker or sliced cucumber round for bite-sized party snacks. Offering colorful serving forks or festive napkins nearby invites everyone to dive right in and enjoy these charming holiday treats.
Make Ahead and Storage
Storing Leftovers
Deviled eggs are great for making ahead of time, and this recipe is no exception. Store your prepared Christmas trees in an airtight container in the refrigerator, ideally on a flat tray so they don’t tip over. They will stay fresh and delicious for up to two days, making them perfect for holiday prepping.
Freezing
Freezing deviled eggs, especially filled ones, isn’t typically recommended because the texture of the filling and egg whites can change significantly once thawed. It’s best to make your Deviled Egg Christmas Trees Recipe fresh within a couple of days to enjoy all their creamy goodness and festive charm.
Reheating
Since these are served cold or at room temperature, there’s no need for reheating. Simply take your deviled egg trees out of the refrigerator about 15 minutes before serving to allow them to come to a pleasant temperature, bringing forward all the delicious flavors.
FAQs
Can I use regular spinach instead of baby spinach?
Yes, you can use regular spinach, but make sure to remove any tough stems and cook it thoroughly to wilt down. Baby spinach is preferable because it’s milder and tender, which helps the filling maintain a smooth texture.
What if I don’t have a piping bag with a star tip?
No worries! You can use a small zip-top bag with the corner snipped off to pipe the filling. It won’t have the same decorative ridges, but the taste and fun shape will still shine through beautifully.
Is there a vegetarian or vegan alternative for this recipe?
This recipe is naturally vegetarian but not vegan due to eggs and mayo. For a vegan version, try using mashed chickpeas or a tofu-based filling with vegan mayo and skip the eggs—though it will be a different dish in texture and appearance.
Can I prepare these a day before my party?
Absolutely! Preparing your Deviled Egg Christmas Trees Recipe a day ahead saves you time and stress. Just keep them refrigerated in an airtight container and add the garnishes right before serving for the freshest look.
Why do I need dehydrated potato flakes?
Potato flakes act as a natural thickener to help your filling hold its shape and stand tall when piped. Without them, the filling might be too loose and won’t create those beautiful, structured Christmas trees.
Final Thoughts
This Deviled Egg Christmas Trees Recipe is one of those rare holiday treats that combines delicious flavor, festive presentation, and ease of preparation all in one. It’s perfect for impressing guests, delighting family, or just adding a bit of extra magic to your celebrations. So don’t hesitate—grab those eggs, get creative with the decorations, and bring these adorable edible Christmas trees to your holiday table. You’ll be so glad you did!
Print
Deviled Egg Christmas Trees Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
These Deviled Egg Christmas Trees are a festive and creative twist on the classic deviled eggs recipe, perfect for holiday gatherings. Made with a flavorful spinach and egg yolk filling spiced with smoked paprika and hot sauce, these egg whites are piped into tree shapes and decorated with colorful bell pepper stars and red pepper ‘ornaments’, finished with a dusting of parmesan cheese to resemble snow.
Ingredients
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
- 1 red fresno chili pepper, minced
Decorations
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese, for grating
Instructions
- Cook the eggs: Bring a pot of water to a boil and gently add the eggs. Boil the eggs for 9 and a half minutes until hard boiled. Prepare a bowl of ice water. Remove the eggs from boiling water and immediately place them in the ice bath to cool completely.
- Peel and slice the eggs: Peel the cooled eggs under running water to remove shells cleanly. Slice each egg in half widthwise (short way) so the halves are round and the yolk is cut roughly in half. Use the photos as guidance; it’s okay if the yolk is not perfectly halved.
- Prepare the egg whites: Cut a small slice from the bottom tip of each egg white half to help them stand upright without piercing the cavity. Set aside the egg whites and yolks separately in the refrigerator.
- Cook the spinach mixture: Heat butter in a frying pan over medium heat. Add the sliced garlic to melt with the butter, then add baby spinach. Cook and stir for about 5 minutes until spinach is wilted and excess moisture evaporates. Remove from heat and let cool completely.
- Make the filling: In a blender, combine the cooked spinach mixture, reserved egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Blend until smooth. Refrigerate the filling until cold.
- Adjust filling consistency: Stir the filling and if it’s not thick enough to pipe standing up, add a bit more potato flakes and stir well.
- Prepare to pipe the eggs: Transfer the filling to a piping bag fitted with a star tip.
- Assemble the trees: Arrange the egg whites on a platter standing upright. Pipe the filling into each egg white, bobbing the tip slightly to create a tree-like, textured shape, building it as tall as you feel confident.
- Decorate the trees: Using two toothpicks, attach 5 to 6 pieces of minced red fresno chili pepper onto each tree as ornaments. Place a small star-shaped piece of yellow bell pepper on top as the star.
- Finish with cheese: Grate parmesan cheese over the deviled egg trees with a microplane grater to create a snow-like effect. Serve immediately or keep refrigerated until serving.
Notes
- Boiling eggs exactly 9.5 minutes ensures a fully cooked yolk that is easy to slice and mash without overcooking.
- Cutting the eggs widthwise creates a unique round shape that mimics trees when filled and piped.
- Dehydrated potato flakes help thicken the filling so it holds shape well when piped.
- Use fresh baby spinach and cook it thoroughly to avoid excess moisture in the filling.
- Adjust the amount of hot sauce to your preferred spice level.
- Make extra egg whites in case some break or don’t stand well.
- Keep the filling chilled until assembly for best consistency.
- The parmesan ‘snow’ adds festive look and a savory finishing touch.
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