Name: Deviled Egg Christmas Trees Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 7 large eggs; 2 tablespoons butter; 2 cloves garlic, sliced thin; 5 oz baby spinach; 1/3 cup mayonnaise; 1 tablespoon mustard; 1/2 lemon, juiced; 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 star shapes; Parmesan cheese, grated, for sprinkling

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There’s just something so festive and fun about turning a classic deviled egg into a Christmas tree, isn’t there? This Deviled Egg Christmas Trees Recipe is a real showstopper at holiday parties – not only do they taste amazing, but they bring that joyful holiday spirit right onto the appetizer table. I love how easy they are to make, yet they look impressive enough to impress your guests without any stress.

If you’ve been searching for a creative and delicious twist on traditional deviled eggs, this Deviled Egg Christmas Trees Recipe is absolutely worth trying. The combination of rich spinach, smoky paprika, and a hint of garlic gives it a depth of flavor that pairs beautifully with the creamy texture. Plus, decorating with colorful peppers and parmesan turns each egg into a mini edible masterpiece that everyone will be talking about.

Ingredients You’ll Need

All the ingredients here work together to create that perfect balance of creaminess, savoriness, and bright, fresh notes. When shopping, look for the freshest eggs and vibrant bell peppers because they really make a difference in taste and presentation.

Eggs: Fresh, large eggs are key for firm whites and fluffy yolks.
Butter: Adds richness and helps sauté the garlic and spinach for deeper flavor.
Garlic: Thinly sliced to gently infuse the spinach sauté without overpowering.
Baby spinach: Fresh spinach provides a lovely earthy note and vibrant color for the filling.
Mayonnaise: Creamy base for the yolk filling, making the mixture smooth and rich.
Mustard: A tablespoon packs a nice tangy punch that lifts the flavors.
Lemon juice: Freshly squeezed lemon juice adds brightness and balances the richness.
Smoked paprika: Gives a subtle smoky warmth that’s perfect for holiday flavors.
Hot sauce: Just a touch to bring a little gentle heat and complexity.
Dehydrated potato flakes: This is my secret for binding the filling perfectly without making it gummy.
Red Fresno chili pepper: Minced finely, it adds a splash of color and mild heat.
Yellow bell pepper: Cut into small stars to decorate the top like ornaments.
Parmesan cheese: Grated lightly on top for a salty finishing touch that melts in your mouth.

Variations

I find that recipe variations are what make cooking fun and personal. You might want to try swapping out ingredients or adjusting flavors to fit your taste or dietary needs – trust me, this recipe is super forgiving.

Vegetarian: This recipe is already vegetarian! For a vegan twist, try using vegan mayo and omitting the parmesan.
Spice Level: If you prefer milder flavors, skip the hot sauce or use a milder pepper instead of Fresno chili.
Herb Twist: I sometimes add fresh dill or chives to the yolk mixture for extra herbal brightness – highly recommend!
Cheese Options: Swap parmesan for feta for a tangier flavor.
Texture Variation: Mix in some finely chopped toasted nuts or seeds for crunch if you like.

How to Make Deviled Egg Christmas Trees Recipe

Step 1: Perfectly Boil and Cool Your Eggs

I always start by gently placing my large eggs in a pot of cold water, bringing it to a boil, then turning off the heat and letting them sit covered for 12 minutes. This method helps avoid that green ring around the yolks and gives you perfectly cooked, creamy eggs every time. Once done, run them under cold water or pop them in an ice bath to stop cooking and make peeling easier.

Step 2: Prepare the Spinach and Garlic Mixture

While the eggs cool, melt the butter in a skillet over medium heat. Add the thinly sliced garlic and sauté gently until fragrant but not browned—about 1-2 minutes. Toss in the baby spinach and cook just until wilted, which takes only a couple of minutes. This step infuses the filling with savory garlic and tender spinach flavor. Set aside to cool.

Step 3: Create the Deviled Egg Filling

Peel the eggs carefully and slice each in half lengthwise. Gently scoop out the yolks into a mixing bowl. Mash the yolks with a fork, then add the cooled spinach and garlic, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Mix everything thoroughly until smooth and creamy. The potato flakes help absorb any extra moisture and keep your filling nice and fluffy.

Step 4: Assemble Your Christmas Trees

Using a small spoon or piping bag, mound the filling back onto the egg whites in a triangular shape to mimic a tree. Sprinkle the minced red Fresno chili pepper over the top for a pop of red “ornaments.” Use the little yellow bell pepper stars as tree toppers and finish off with a light dusting of parmesan cheese to create that snowy effect. This assembly step is where the magic happens — have fun with it!

How to Serve Deviled Egg Christmas Trees Recipe

The image shows several white halved eggs placed on a black round plate with a white marbled surface underneath. Each egg half is topped with a green, textured filling shaped like a small Christmas tree, with detailed, swirled layers giving a leafy look. Small red pieces are scattered on the green filling to look like decorations. At the top of each green tree is a bright yellow star-shaped piece. The eggs and their green Christmas tree toppings are neatly arranged in rows on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple but festive. The yellow star-shaped bell peppers and red minced chili add colorful holiday vibes, and a sprinkle of parmesan gives the perfect salty kick. Sometimes, I also add finely chopped fresh parsley or chives for an extra splash of green and fresh aroma.

Side Dishes

These deviled egg Christmas trees are perfect beside rich holiday mains like glazed ham or roast turkey. They also pair nicely with crisp veggie trays, cranberry sauce, or even a warm spinach artichoke dip. I’ve found they’re a great finger food for mingling at parties or a fancy addition to a holiday brunch spread.

Creative Ways to Present

For an extra festive touch, I sometimes arrange the eggs on a platter lined with fresh parsley or kale leaves to mimic a forest floor. Another idea is to serve them on a wooden board sprinkled lightly with edible glitter or paprika “snow.” If you’re sending these for a potluck, a decorated holiday-themed tray really makes them pop!

Make Ahead and Storage

Storing Leftovers

Deviled eggs are best eaten fresh but you can store leftovers in an airtight container in the fridge for up to 2 days. I usually cover them tightly with plastic wrap to keep the filling from drying out. Remember, the bell pepper stars might get a little less crisp but the flavors are still great.

Freezing

I don’t recommend freezing deviled egg Christmas trees because the texture of eggs and mayo-based filling changes drastically once thawed. It’s better to make them fresh or store refrigerated for short periods.

Reheating

Since these are served cold or at room temperature, reheating isn’t necessary. If your fridge made the filling too firm, just let the deviled eggs rest at room temperature for about 20 minutes before serving to bring back that creamy, smooth texture.

FAQs

Can I make the Deviled Egg Christmas Trees Recipe ahead of time?

Yes, you can prepare the filling a day in advance and store it in the fridge. It’s best to fill and assemble the eggs just a few hours before serving to keep them fresh and vibrant.
What if I don’t have dehydrated potato flakes?

You can substitute with breadcrumbs or a tiny bit of flour to help bind the filling, but potato flakes work best to keep the texture light and fluffy.
How do I prevent yolks from being dry?

Ensure you add enough mayo and butter in your filling for creaminess. Also, avoid overcooking the eggs by using the off-heat sit method for boiling – that way, yolks stay tender and moist.
Can I use other vegetables for decoration?

Definitely! I’ve used finely chopped chives, red pepper flakes, or even pomegranate seeds for a festive look. It’s all about your creativity and what’s in season.

Final Thoughts

This Deviled Egg Christmas Trees Recipe is more than just a holiday appetizer for me – it’s a way to bring a little joy and creativity to the kitchen while sharing a tasty treat with loved ones. I hope you enjoy making and eating these as much as I do, and that they add some extra sparkle to your festive gatherings. Give it a try, and don’t be afraid to put your own spin on it – after all, that’s what makes a recipe really special!