Description
This festive recipe transforms classic deviled eggs into charming Christmas tree appetizers, combining creamy spinach-infused egg filling with colorful bell pepper decorations and a hint of smoky paprika for a delightful holiday snack.
Ingredients
Scale
Eggs and Spinach Mixture
- 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
Garnishes
- 1 red fresno chili pepper, minced
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese, for sprinkling
Instructions
- Boil the eggs: Place the 7 large eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes until hard boiled. Remove eggs and place in ice water to cool.
- Prepare the spinach garlic sauté: In a skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of thinly sliced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Add 5 oz baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Peel and halve eggs: Once cooled, peel the eggs and cut each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Make the filling: To the yolks, add the sautéed spinach and garlic (including butter), 1/3 cup mayonnaise, 1 tablespoon mustard, juice of half a lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, and 2 tablespoons dehydrated potato flakes. Mix thoroughly until smooth and creamy. Adjust seasoning as needed.
- Pipe the filling: Using a piping bag or spoon, fill the hollowed egg whites with the spinach yolk mixture, shaping it to resemble the triangular shape of a Christmas tree.
- Decorate the trees: Garnish the filled deviled eggs by sprinkling minced red fresno chili pepper over them to mimic ornaments. Cut yellow bell pepper into small star shapes and place one on top of each egg as a star. Finally, lightly sprinkle parmesan cheese for a snowy effect.
- Chill and serve: Refrigerate the deviled egg Christmas trees for at least 30 minutes before serving to allow flavors to meld and the filling to firm up. Serve chilled as a festive holiday appetizer.
Notes
- Use fresh eggs for easier peeling after boiling.
- Adjust the amount of hot sauce according to your spice preference.
- Dehydrated potato flakes help thicken the filling without watering it down.
- Use a piping bag with a star tip for a more decorative filling presentation.
- The miniature bell pepper stars can be made using a small cookie cutter for uniformity.
- Store leftovers covered in the refrigerator and consume within 2 days.
Keywords: deviled eggs, holiday appetizer, Christmas trees, spinach, festive recipe, party food, easy appetizer