If you’re looking to wow your guests with something both festive and delightfully tasty, the Deviled Egg Christmas Trees Recipe is your new holiday hero. Imagine creamy, flavorful deviled eggs transformed into adorable little evergreen trees, bursting with fresh spinach and just the right kick from smoked paprika and hot sauce. This recipe brings classic holiday charm and savory goodness together in a way that’s as delightful to eat as it is to display. Perfect for parties or family gatherings, these edible Christmas trees are bound to become a seasonal favorite in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet play vital roles in delivering the perfect balance of creaminess, flavor, and festive color in your Deviled Egg Christmas Trees Recipe. Each adds a unique touch, from the richness of butter and mayo to the bright zing of lemon juice and the crunch of star-shaped bell peppers.
- 7 large eggs: The essential base that will become your deviled egg trees, perfectly boiled.
- 2 tablespoons butter: Adds a silky smoothness when cooking the spinach, enriching the filling.
- 2 cloves garlic (sliced thin): Provides a gentle aromatic boost without overpowering the dish.
- 5 oz baby spinach: The secret leafy ingredient that gives the egg filling its vibrant green color and fresh taste.
- 1/3 cup mayo: Adds creamy richness making the filling smooth and luscious.
- 1 tablespoon mustard: Brings a subtle tang that lifts the flavors beautifully.
- 1/2 lemon (juice): Injects brightness and balances richness with refreshing acidity.
- 1/2 teaspoon smoked paprika: Infuses a warm, smoky note that feels comforting and festive.
- 1/4 teaspoon hot sauce: Adds a gentle spicy kick that keeps each bite exciting.
- 2 tablespoons dehydrated potato flakes: A clever binder that gives structure and a velvety texture to the filling.
- 1 red fresno chili pepper (minced): Offers a pop of color and subtle heat, perfect for decoration and flavor.
- 1 yellow bell pepper (cut into small stars): These bright star shapes mimic Christmas ornaments and add crunch.
- Parmesan cheese: Sprinkled on top for a savory, slightly nutty finish that seals the deal.
How to Make Deviled Egg Christmas Trees Recipe
Step 1: Cook the eggs
Start with the foundation of any great deviled egg—the eggs themselves. Boil the 7 large eggs until they’re hard-cooked, about 10 minutes. Then transfer them to an ice bath to cool completely; this makes peeling a breeze and helps set the yolks perfectly. The eggs create a blank canvas for your festive Christmas tree design to come alive.
Step 2: Cook the spinach
Next, melt 2 tablespoons of butter in a pan over medium heat and add the thinly sliced garlic cloves. Cook until fragrant, then toss in the 5 oz of baby spinach. Let the spinach wilt gently, absorbing the buttery garlic flavor. This step softens the spinach so it blends smoothly into the filling, providing that signature green hue and fresh, earthy taste essential for the Christmas tree effect.
Step 3: Blend the filling
Once the spinach is cooked and cooled slightly, combine it with the cooked egg yolks, mayo, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes in a bowl. Use a fork or mixer to blend until you get a smooth, creamy filling that’s thick enough to hold its shape when piped or spooned. This luscious mixture is the heart of your Deviled Egg Christmas Trees Recipe—bursting with layers of flavor and a velvety texture.
Step 4: Finish the eggs
Peel the cooled eggs and carefully slice them in half lengthwise. Scoop or pipe the spinach-egg yolk filling back into the egg whites, shaping the filling into little mounds that resemble Christmas trees. Garnish with the minced red fresno chili pepper for a hint of fiery color, and the tiny yellow star bell peppers to mimic tree ornaments. A dusting of parmesan cheese on top adds the perfect finishing touch, like a sprinkle of snow.
How to Serve Deviled Egg Christmas Trees Recipe
Garnishes
The garnishes bring your Deviled Egg Christmas Trees Recipe to life with both color and texture. Bright yellow bell pepper stars and minced red chili create visual interest and festive energy. Feel free to experiment with fresh herbs like parsley or chives as “garlands” or a sprinkle of smoked paprika for added smokiness and contrast. Everything on top should celebrate the holiday spirit and enhance the creamy filling with fresh crunch.
Side Dishes
These deviled egg trees make a perfect party appetizer or holiday side dish. Pair them with crispy roasted potatoes, a vibrant winter salad, or even a charcuterie board filled with cured meats and cheeses. The balance of creamy eggs and fresh spinach works well alongside richer mains like glazed ham or turkey. The beauty is that these whimsical trees fit right in wherever you want to add a festive touch.
Creative Ways to Present
Presentation is part of the holiday magic. Serve the Deviled Egg Christmas Trees Recipe on a platter lined with fresh parsley or kale to mimic a forest floor. Arrange the eggs in a tree shape, layering from the widest base to the pointed top. You could even place edible gold or silver dragees on top as ornaments, making your appetizer table feel truly enchanting. The more playful you get with presentation, the more memorable this dish becomes.
Make Ahead and Storage
Storing Leftovers
Deviled eggs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the filling and egg whites together to preserve the creamy texture. Avoid keeping them too long to prevent the eggs from drying out or the filling from losing its vibrant flavor.
Freezing
Freezing deviled eggs is generally not recommended as the texture of the egg whites and filling changes unfavorably. The spinach and mayo filling may separate or turn watery once thawed. For the freshest flavor and texture, it’s best to make the Deviled Egg Christmas Trees Recipe fresh or within a couple of days if refrigerated.
Reheating
This dish is meant to be served cold or at room temperature, so reheating isn’t necessary. If your eggs feel a bit chilled from the fridge, simply let them sit out for 10-15 minutes before serving. This way, the flavors soften and become even more inviting for your guests.
FAQs
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and keep it refrigerated. This can make assembly quicker on the day of your gathering. Just give it a gentle stir before filling the eggs.
What can I use instead of dehydrated potato flakes?
If you don’t have dehydrated potato flakes on hand, you can substitute with a small amount of finely crushed crackers or breadcrumbs. This will help bind the filling while keeping the texture smooth.
Are there vegetarian options for this recipe?
This recipe is naturally vegetarian-friendly since it contains no meat or seafood. Just ensure that the mayo and other ingredients you use align with your dietary preferences.
How spicy is the recipe with the hot sauce and fresno chili?
The spice level is mild to moderate, just enough to add warmth and flavor without overwhelming the creamy filling. You can always adjust the amount of hot sauce and chili to suit your personal taste.
Can I use regular spinach instead of baby spinach?
Regular spinach works but it will need a bit more cooking time to wilt and may have a tougher texture. Baby spinach is preferred for its tenderness and vibrant color which perfectly complements the festive look.
Final Thoughts
There is something truly special about transforming a classic favorite into a charming holiday centerpiece. The Deviled Egg Christmas Trees Recipe is not only a feast for the eyes but also a delicious crowd-pleaser that brings warmth and cheer to any gathering. I promise, once you try this recipe, it will become a staple in your holiday tradition. So gather your ingredients, grab your favorite cutter for those bell pepper stars, and start making magic happen on your holiday table!
Print
Deviled Egg Christmas Trees Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10 deviled eggs
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
Create festive Deviled Egg Christmas Trees with a flavorful spinach and garlic filling, enhanced with smoky paprika and a hint of spice. Perfect for holiday gatherings, these deviled eggs combine creamy textures and savory ingredients, decorated with colorful bell pepper stars for a joyful presentation.
Ingredients
Eggs
- 7 large eggs
Spinach Filling
- 2 tablespoons butter
- 2 cloves garlic, sliced thin
- 5 oz baby spinach
Filling Mixture
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1/2 lemon, juice only
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce
- 2 tablespoons dehydrated potato flakes
- 1 red Fresno chili pepper, minced
Garnish
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese, for sprinkling
Instructions
- Cook the eggs: Place the 7 large eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. After cooking, transfer the eggs to an ice bath to cool, then peel and slice them in half lengthwise carefully.
- Cook the spinach: In a skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced garlic and sauté until fragrant but not browned, about 1-2 minutes. Add the 5 ounces of baby spinach and cook until wilted, stirring frequently. Remove from heat and let cool slightly.
- Blend the filling: In a food processor or blender, combine the cooked spinach and garlic mixture with 1/3 cup mayonnaise, 1 tablespoon mustard, the juice of half a lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, 2 tablespoons dehydrated potato flakes, and the minced red Fresno chili pepper. Blend until smooth and creamy to create a flavorful filling.
- Finish the eggs: Carefully scoop out the yolks from the peeled egg halves and add them to the spinach filling. Mix until well combined. Spoon or pipe the filling back into the egg whites, shaping them to resemble Christmas trees. Garnish each filled egg with small stars cut from yellow bell pepper and lightly sprinkle with grated Parmesan cheese for a festive touch.
Notes
- Use an egg slicer or small cookie cutter to shape the yellow bell pepper stars evenly.
- Make sure the spinach mixture cools before blending to avoid heating the mayonnaise.
- Dehydrated potato flakes help to thicken the filling without adding moisture.
- Customize the level of heat by adjusting the amount of hot sauce and Fresno chili.
- These deviled eggs can be prepared a few hours ahead and refrigerated until serving.
