Christmas Tree Deviled Eggs
Christmas tree deviled eggs are a fun way to dress up a classic appetizer for the holidays. The creamy spinach and garlic filling pipes into little green trees in the egg whites, and bright peppers add cheerful color on top.
Servings: 12 deviled eggs
Equipment
- Food Processor or Blender
- Pastry Bag with Star Tip
Ingredients
- ½ Stick unsalted butter ¼ Cup
- 4 Cloves garlic sliced
- 3 ½ Ounces baby spinach
- 6 eggs hard-boiled
- ¼ Cup mayonnaise
- ½ Tablespoon lemon juice
- 1 Teaspoon ground paprika
- ¾ Teaspoon mustard
For Garnish
- yellow bell pepper cut into stars.
- red bell pepper small diced pieces for tree ornaments
Instructions
Prepare the Filling
- In a pan, melt butter over a medium heat.
- Add garlic and sauté until golden.
- Stir in baby spinach and cook just until wilted.
- Remove from heat and allow to cool slightly.
- Slice cooled hard-boiled eggs in half lengthwise.
- Carefully remove the yolks and set whites aside.
- To a food processor or blender, add egg yolks, sauteed spinach mixture, mayonnaise, lemon juice, paprika, and mustard sauce.
- Blend until smooth.
Pipe the Filling into the Eggs
- Transfer the yolk mixture into a piping bag fitted with a star tip.
- Pipe the filling into tall, tree-like swirls over the egg whites. To create the perfect Christmas tree shape, begin piping at the center of the egg white and swirl upward in slow, controlled circles. Keep your hand steady and gradually lift the piping bag as you build height, imagine layering frosting to form a soft, conical tree.
Add the Finishing Touches
- Top each tree with a yellow bell pepper star and add red bell pepper bits as ornaments.
- Chill until serving.
Notes
Use eggs that peel easily: Eggs that have been in the fridge a few days usually peel more cleanly than very fresh eggs.
Cool the spinach mix: Let the garlic and spinach cool before blending so the filling stays thick and pipes neatly.
Level the egg bases: Trim a tiny slice from the bottom of each egg white so your mini Christmas trees stand upright on the platter.
Keep the filling covered: Press plastic wrap directly onto the surface of the filling if you make it ahead so it does not dry out. If the yolk mixture is runny, chill it for 20 minutes to firm it up and make it easier to pipe cleanly.
Pipe near serving time: Pipe the trees and add the peppers shortly before serving so the edges stay defined and the colors pop.
Cool the spinach mix: Let the garlic and spinach cool before blending so the filling stays thick and pipes neatly.
Level the egg bases: Trim a tiny slice from the bottom of each egg white so your mini Christmas trees stand upright on the platter.
Keep the filling covered: Press plastic wrap directly onto the surface of the filling if you make it ahead so it does not dry out. If the yolk mixture is runny, chill it for 20 minutes to firm it up and make it easier to pipe cleanly.
Pipe near serving time: Pipe the trees and add the peppers shortly before serving so the edges stay defined and the colors pop.
Nutrition
Calories: 101kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 72mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1097IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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