There is something truly magical about holiday treats that double as festive decorations, and this Deviled Egg Christmas Trees Recipe fits the bill perfectly. These delightful little trees are not only a stunning centerpiece for your holiday table but also a delicious twist on traditional deviled eggs. With their creamy, savory filling and crunchy, brightly colored toppings, they bring the perfect combination of flavors and textures to celebrate any Christmas gathering. Once you try making these charming and tasty deviled egg Christmas trees, they might just become your new seasonal obsession.
Ingredients You’ll Need
Each ingredient in this Deviled Egg Christmas Trees Recipe is simple and essential, working together to create a rich, flavorful filling and a vibrant, festive display. From the creamy eggs and savory spinach to the spicy paprika and colorful garnishes, every element has its role in taste, texture, and visual appeal.
- 14 large eggs: The star of the dish, providing a smooth and creamy base once boiled and peeled.
- 4 tbsp unsalted butter: Adds richness when sautéing garlic and spinach for a luscious filling.
- 4 cloves garlic, thinly sliced: Layers in a subtle aromatic punch that enhances the spinach’s flavor.
- 10 oz baby spinach: Offers a fresh, earthy contrast to the creamy yolk mixture while giving a beautiful green color.
- ⅔ cup mayonnaise: Creates the smooth, rich texture that makes deviled eggs irresistibly creamy.
- 2 tbsp Dijon or yellow mustard: Adds a tangy bite that balances the richness perfectly.
- Juice of 1 lemon: Brightens the filling with a hint of citrus that lifts all the flavors.
- 1 tsp smoked paprika: Provides a warm, smoky depth and a touch of festive color.
- ½ tsp hot sauce (or more to taste): Gives a subtle kick that keeps the filling exciting without overpowering.
- 4 tbsp dehydrated potato flakes: The secret structural ingredient, ensuring the filling holds its shape beautifully.
- Salt & black pepper to taste: Essential seasoning to enhance every bite.
- 1 red Fresno chili, finely minced: Provides bright red “ornaments” for the Christmas tree look, with a gentle heat.
- ½ yellow bell pepper, cut into mini stars: Perfect little star toppers that add both sweetness and charm.
- Finely grated parmesan: Dusting acts like a snowy touch on your edible Christmas trees.
- Optional: chives or dill: Adds an extra piney texture and more green depth if you want to elevate the presentation even more.
How to Make Deviled Egg Christmas Trees Recipe
Step 1: Boil and Prepare the Eggs
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once boiling, remove the pot from the heat, cover it, and let the eggs sit for about 10 to 12 minutes. This gentle method helps avoid rubbery whites and ensures creamy yolks. When time is up, transfer the eggs to a bowl of ice water to cool quickly, then peel carefully to keep the whites smooth and intact for shaping.
Step 2: Sauté the Spinach and Garlic
While the eggs cool, melt the butter in a skillet over medium heat and add the thinly sliced garlic. Sauté gently until the garlic releases its fragrant aroma but before it browns, then add the baby spinach. Cook just until the spinach wilts and releases its bright green color. Remove from heat and allow it to cool slightly; then, squeeze out any excess moisture with a clean kitchen towel or cheesecloth. This step is vital to keep the filling thick and not watery.
Step 3: Separate the Egg Yolks
Carefully slice each peeled egg in half, lengthwise. Gently remove the yolks, setting the whites aside on a platter for piping later. Handling the yolks delicately ensures they blend smoothly into the filling.
Step 4: Blend the Filling
In a food processor, combine the cooked yolks, sautéed spinach and garlic, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Process until the mixture is luxuriously smooth and fluffy. Taste and season with salt and black pepper accordingly. The potato flakes are the secret ingredient here—they help the filling maintain its height and shape once piped.
Step 5: Pipe the Christmas Trees
Using a piping bag fitted with a star or round tip, pipe the spinach-filled mixture onto the egg whites. Build the filling upward to mimic the shape of small evergreen trees. Be as generous and creative as you like, making each egg half an individual mini tree. Place the tray in the refrigerator to chill for at least one hour so the filling firms up perfectly.
Step 6: Decorate with Festive Toppings
After chilling, add the finishing touches to your Deviled Egg Christmas Trees Recipe. Use the minced red Fresno chili pieces as edible “ornaments,” dotting them around your green peaks. Top each tree with mini star-shaped yellow bell pepper cutouts to serve as shining stars. Lightly dust with finely grated parmesan to mimic snow and, if you want a bit of herbal pine scent, sprinkle on some finely chopped chives or dill. The visual effect is simply enchanting and sure to impress guests of all ages.
How to Serve Deviled Egg Christmas Trees Recipe
Garnishes
Garnishing these deviled egg Christmas trees makes them extra festive and flavorful. The red chili pieces and yellow pepper stars provide bright pops of color and texture contrast. A dusting of parmesan not only adds a savory boost but also creates a whimsical snowy effect, enhancing the holiday vibe.
Side Dishes
These festive deviled eggs pair wonderfully with hearty, savory holiday fare. Think alongside a charcuterie board, roasted winter vegetables, or a light salad with tangy vinaigrette to balance the richness. They also make a charming appetizer for cocktail parties or sit perfectly on a buffet with other finger foods.
Creative Ways to Present
To elevate your presentation, consider arranging the eggs on a large platter lined with fresh pine sprigs or evergreen clippings, which echo the tree theme and add fragrance. You could also use a tiered serving stand to create a “forest” effect, or line them along a garland centerpiece for a festive touch. Using small pedestals or mini wreaths under each egg helps make this dish the star of your holiday table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Deviled Egg Christmas Trees Recipe, store them in an airtight container in the refrigerator. They will keep fresh for up to two days, though they are best enjoyed the same day for optimal texture and flavor. Be sure to keep the garnishes separate if possible and add them just before serving to maintain their crispness.
Freezing
Freezing deviled eggs is generally not recommended, especially with this recipe, as the texture of the egg whites and creamy filling can become compromised after thawing. The moisture from spinach and mayonnaise can cause the filling to separate and the egg whites to turn rubbery.
Reheating
Deviled eggs are best served cold, so reheating is not necessary and can negatively affect the texture. If you prefer a slightly warmer filling, allow the eggs to sit at room temperature for 10 to 15 minutes before serving rather than using heat.
FAQs
Can I use regular mustard instead of Dijon?
Absolutely! Yellow mustard offers a milder, slightly sweeter flavor, while Dijon brings more pungency and complexity. Either works well in the Deviled Egg Christmas Trees Recipe, so choose based on your taste preference.
Is there a substitute for dehydrated potato flakes?
If you don’t have potato flakes on hand, you can try finely crushed crackers or breadcrumbs for structure, but be cautious as they might alter the flavor slightly. Potato flakes provide moisture absorption without adding much taste.
Can these deviled egg Christmas trees be made vegan?
This recipe relies heavily on eggs and dairy, so it’s not easily adaptable for a vegan diet. However, for a plant-based holiday appetizer, you might try a similar concept using mashed chickpeas or tofu mixed with vegan mayo and spinach, shaped and decorated creatively.
How long can I prepare these in advance?
You can prepare the filling and boil the eggs up to a day ahead, but it’s best to assemble and decorate the Christmas trees the same day you plan to serve them to keep them fresh and visually appealing.
Can I use other herbs for garnish besides chives or dill?
Definitely! Fresh parsley, tarragon, or even finely chopped rosemary would add wonderful flavors and a piney appearance that fits the festive theme of this recipe.
Final Thoughts
Your holiday festivities deserve a dish that is just as joyful to make as it is to eat, and this Deviled Egg Christmas Trees Recipe delivers on both counts. With its bright colors, creamy filling, and delightful festive flair, it brings everyone to the table with smiles and holiday cheer. Give this recipe a whirl and watch it become a standout tradition in your seasonal celebrations. Happy holidays and happy cooking!
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Deviled Egg Christmas Trees Recipe
- Prep Time: 1h 30m
- Cook Time: 10m
- Total Time: 1h 40m
- Yield: 14 deviled egg Christmas trees
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Deviled Egg Christmas Trees are a festive and creative appetizer perfect for holiday gatherings. This recipe features hard-boiled eggs filled with a creamy, flavorful spinach and egg yolk mixture, piped into whimsical tree shapes and decorated with colorful mini bell pepper stars, chili ‘ornaments,’ parmesan ‘snow,’ and fresh herbs for a delightful seasonal presentation.
Ingredients
Eggs and Filling
- 14 large eggs
- 4 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 10 oz baby spinach
- ⅔ cup mayonnaise
- 2 tbsp Dijon or yellow mustard
- Juice of 1 lemon
- 1 tsp smoked paprika
- ½ tsp hot sauce (or more to taste)
- 4 tbsp dehydrated potato flakes (for structure)
- Salt & black pepper to taste
Decorations
- 1 red Fresno chili, finely minced (for ornaments)
- ½ yellow bell pepper, cut into mini stars (use a small cutter or slice by hand)
- Finely grated parmesan (for “snow”)
- Optional: chives or dill for extra “piney” texture
Instructions
- Boil the eggs: Place eggs in a pot and cover them with cold water. Bring the water to a boil. Once boiling, remove the pot from heat, cover it, and let the eggs sit for 10 to 12 minutes. Drain and cool the eggs in ice water before peeling.
- Prepare spinach: In a skillet, melt the butter and lightly sauté the thinly sliced garlic until fragrant, about 1 to 2 minutes. Add the baby spinach and cook until wilted. Remove from heat and let cool slightly, then squeeze out excess moisture thoroughly.
- Remove yolks: Halve the peeled eggs carefully and gently remove the yolks, setting the whites aside for filling.
- Make the filling: In a food processor, combine the egg yolks, sautéed spinach and garlic mixture, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Blend until smooth and fluffy. Taste and season with salt and black pepper as needed.
- Pipe the filling: Using a piping bag fitted with a star or round tip, pipe the filling onto the halved egg whites, building it up into a tree shape with height and texture. Chill the filled eggs in the refrigerator for 1 hour to allow the filling to set.
- Decorate: Garnish the piped egg trees with finely minced red Fresno chili pieces as ornaments, yellow bell pepper mini stars as tree toppers, a dusting of finely grated parmesan for a snowy effect, and optionally add chives or dill for extra piney texture and festive appearance.
Notes
- Dehydrated potato flakes help give the filling structure for piping; if unavailable, try finely crushed crackers as a substitute.
- Ensure spinach is well-drained to prevent the filling from becoming too wet.
- You can vary the decoration colors using other small diced vegetables or herbs to suit your festive theme.
- Prepare eggs a day ahead for convenience; keep chilled until assembling.
- Adjust hot sauce quantitiy according to your heat preference.
