Description
Colorful and festive Deviled Egg Christmas Trees that are a fun twist on a classic appetizer, perfect for holiday gatherings.
Ingredients
- 7 large eggs
- 2 tablespoons butter
- 2 cloves garlic (sliced thin)
- 5 oz baby spinach
- 1/3 cup mayo
- 1 tablespoon mustard
- 1/2 lemon (juice)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce
- 2 tablespoons dehydrated potato flakes
- 1 red Fresno chili pepper (minced)
- 1 yellow bell pepper (cut into small stars)
- Parmesan cheese
Instructions
- Cook the eggs: In a pot, cover the eggs with water, bring it to a boil, and then let them simmer for about 9-12 minutes. Once done, remove and place them in an ice bath to cool.
- Cook the spinach: In a skillet, melt the butter over medium heat. Add the garlic, and sauté until fragrant. Toss in the baby spinach and cook until wilted. Set aside to cool slightly.
- Blend the filling: Peel the cooled eggs, cut them in half, and scoop the yolks into a mixing bowl. Add the sautéed spinach, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Mix until smooth and creamy.
- Assemble: Pipe or spoon the filling back into the egg whites, stacking them to resemble a tree. Sprinkle minced Fresno chili pepper on top for decoration, and finish with small yellow bell pepper stars and a sprinkle of Parmesan cheese.
Notes
For optimal freshness, store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Sautéing
- Cuisine: American