Name: Deviled Egg Christmas Trees
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 7 large eggs (pasture-raised or organic preferred); 2 tablespoons unsalted butter (grass-fed if possible); 2 cloves garlic, sliced thin; 5 oz baby spinach (washed and dried); 1/3 cup mayonnaise (use avocado mayo for dairy-free); 1 tablespoon Dijon or whole grain mustard; 1/2 lemon (juice only); 1/2 teaspoon smoked paprika; 1/4 teaspoon hot sauce (adjust to taste); 2 tablespoons dehydrated potato flakes (or instant potato flakes); 1 red Fresno chili pepper (minced finely); 1 yellow bell pepper (cut into small star shapes); Parmesan cheese (grated, optional for topping)

Description

A festive twist on traditional deviled eggs, these Deviled Egg Christmas Trees are visually stunning and delicious, perfect for holiday gatherings.

Ingredients

Scale

7 large eggs (pasture-raised or organic preferred)
2 tablespoons unsalted butter (grass-fed if possible)
2 cloves garlic, sliced thin
5 oz baby spinach (washed and dried)
1/3 cup mayonnaise (use avocado mayo for dairy-free)
1 tablespoon Dijon or whole grain mustard
1/2 lemon (juice only)
1/2 teaspoon smoked paprika
1/4 teaspoon hot sauce (adjust to taste)
2 tablespoons dehydrated potato flakes (or instant potato flakes)
1 red Fresno chili pepper (minced finely)
1 yellow bell pepper (cut into small star shapes)
Parmesan cheese (grated, optional for topping)

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Instructions

Hard boil the eggs by placing them in a single layer in a saucepan and covering with cold water by 1 inch. Bring to a boil, cover, and let sit for 12 minutes. Transfer to an ice bath to cool, then peel.
In a skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a food processor, combine the cooled spinach and garlic mixture, egg yolks (reserve the whites), mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, potato flakes, and minced red Fresno chili pepper. Blend until smooth and creamy.
Slice the hard-boiled eggs lengthwise and fill each half with the spinach-yolk filling. Stack two filled halves to form the tree layers and decorate the top with yellow bell pepper stars and grated Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 48 hours. These deviled eggs can be made ahead; just assemble before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Boiling and Sautéing
Cuisine: American

Nutrition

Serving Size: 2 filled egg halves
Calories: 150
Sugar: 2g
Sodium: 250mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 12g
Cholesterol: 254mg