Description
A festive twist on a classic appetizer, these Deviled Egg Christmas Trees are both visually appealing and delicious, perfect for holiday gatherings.
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
- Boil eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for about 12 minutes, then transfer to an ice water bath.
- Cook spinach: In a skillet, melt butter over medium heat, add garlic, sauté until golden, then add spinach and cook until wilted. Set aside to cool.
- Blend the filling: Peel cooled eggs, cut in half, and remove yolks. Add mayo, mustard, lemon juice, smoked paprika, hot sauce, potato flakes, sautéed spinach, and chili pepper to yolks, mixing until smooth.
- Finish eggs: Fill egg whites with yolk mixture, shape into triangles resembling Christmas trees, arrange on a platter, and garnish with yellow bell pepper stars and parmesan.
Notes
Store in an airtight container in the refrigerator. Best consumed within 2 days. Garnish just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Sautéing
- Cuisine: American