why make this recipe
Deviled Egg Christmas Trees are not just tasty; they are a fun and festive addition to any holiday gathering. These creative little snacks look like Christmas trees and are sure to impress your family and friends. With their vibrant colors and delicious flavors, they can brighten up any party table. Plus, they are a great way to use eggs, a common ingredient, and turn them into something special for the holiday season.
how to make Deviled Egg Christmas Trees
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
Directions:
- Cook the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes. Afterward, cool them in ice water.
- Cook the Spinach: In a skillet, melt the butter over medium heat. Add the sliced garlic and cook until fragrant. Then, add the baby spinach and sauté until wilted. Remove from heat and let it cool.
- Blend the Filling: Once the eggs are cool, peel them and cut them in half. Remove the yolks and place them in a bowl. Add the spinach mixture, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Mash together until smooth.
- Finish the Eggs: Spoon or pipe the filling back into the egg whites. Use the minced red fresno chili pepper to create a festive tree trunk look. Decorate the top of the eggs with the yellow bell pepper stars and sprinkle with grated parmesan cheese.
- How to Serve: Place the Deviled Egg Christmas Trees on a decorative platter and serve immediately. They make an eye-catching addition to any holiday buffet or party.
how to serve Deviled Egg Christmas Trees
Serve these delightful Deviled Egg Christmas Trees on a beautiful platter. You can pair them with a variety of other appetizers or serve them as a standalone dish. They are perfect for buffets and party trays during the holiday season.
how to store Deviled Egg Christmas Trees
If you have any leftovers, store the Deviled Egg Christmas Trees in an airtight container in the refrigerator. They should stay fresh for up to two days. To keep their festive appearance, cover them gently with plastic wrap, ensuring not to disturb the decorations.
tips to make Deviled Egg Christmas Trees
- Use fresh ingredients for the best flavors.
- Make sure the eggs are completely cool before peeling to avoid tearing the whites.
- You can experiment with different spices or herbs in the filling for a unique twist.
- If you don’t have a piping bag, a zip-lock bag with a corner cut off works great for filling the eggs.
variation
You can add crumbled bacon or chopped olives to the filling for an added twist. If you want a healthier option, consider using Greek yogurt instead of mayo.
FAQs
Q: Can I make these ahead of time?
A: Yes, you can prepare the egg filling a day in advance and store it separately. Just fill the egg whites right before serving for the best results.
Q: What can I use instead of baby spinach?
A: You can use other leafy greens like kale or arugula if you prefer.
Q: Can I use regular potatoes instead of potato flakes?
A: Yes, you can mash cooked potatoes instead of using potato flakes, but it may change the texture slightly.
Deviled Egg Christmas Trees
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These fun and festive Deviled Egg Christmas Trees are a delightful addition to any holiday gathering, featuring vibrant colors and delicious flavors.
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
- Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes, then cool them in ice water.
- In a skillet, melt the butter over medium heat. Add the sliced garlic and cook until fragrant, then add the baby spinach and sauté until wilted. Remove from heat and let it cool.
- Once the eggs are cool, peel them and cut them in half. Remove the yolks and place them in a bowl. Add the spinach mixture, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Mash together until smooth.
- Spoon or pipe the filling back into the egg whites. Use the minced red fresno chili pepper to create a festive tree trunk look. Decorate the top of the eggs with the yellow bell pepper stars and sprinkle with grated parmesan cheese.
Notes
Serve these delightful Deviled Egg Christmas Trees on a beautiful platter. They can be made ahead by preparing the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 tree
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: deviled eggs, Christmas appetizer, holiday snacks