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Deviled Egg Christmas Trees

Deviled Egg Christmas Trees
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A festive and creative twist on classic deviled eggs, shaped and decorated to resemble Christmas trees using a spinach-infused yolk filling.

Ingredients

Scale
  • 7 large eggs
  • 2 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 5 oz baby spinach
  • 1/3 cup mayonnaise
  • 1 tablespoon mustard (Dijon or yellow)
  • Juice from 1/2 lemon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hot sauce
  • 2 tablespoons dehydrated potato flakes (or instant mashed potato flakes)
  • 1 red Fresno chili pepper, minced (for decoration)
  • 1 yellow bell pepper, cut into small stars (for decoration)
  • Parmesan cheese, for grating (for ‘snow’)

Instructions

  1. Bring a pot of water to a vigorous boil. Carefully place the eggs into the boiling water and cook for precisely 9 1/2 minutes to achieve a firm hard boil.
  2. Concurrently, prepare an ice bath in a bowl. Once the eggs are cooked, promptly transfer them from the boiling water to the ice bath to cool completely.
  3. Peel the cooled eggs and give them a quick rinse. Slice each egg in half crosswise (cutting across the shorter dimension) to create a more stable, rounded base suitable for the ‘tree’ shape. Gently remove the yolks and place them in a separate bowl, then refrigerate the egg whites.
  4. In a skillet, melt the butter over medium heat. Add the thinly sliced garlic and sauté briefly until fragrant, then add the baby spinach and cook until fully wilted. Remove from heat and allow to cool slightly.
  5. In a blender, combine the cooled spinach mixture, reserved egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Process until the mixture is perfectly smooth.
  6. Refrigerate the deviled egg filling until it is thoroughly chilled. If after chilling the mixture seems too soft to hold a distinct tree shape, incorporate a little more potato flakes and stir well to achieve the desired consistency.
  7. Transfer the chilled filling to a piping bag fitted with a star-shaped tip.
  8. Arrange the hollowed egg white halves on a serving platter. Pipe the filling into each egg white, using gentle upward and downward motions of the piping tip to create a tiered Christmas tree silhouette. Aim for a height that stands confidently.
  9. Adorn each deviled egg tree with 5-6 small pieces of minced red Fresno chili pepper, simulating festive ornaments. Crown each tree with a tiny star cut from yellow bell pepper.
  10. For a final flourish, finely grate fresh Parmesan cheese over the deviled egg trees to create a ‘snowy’ effect. Serve immediately.

Nutrition

Find it online: https://www.masterthecook.com/deviled-egg-christmas-trees/