If you’re looking for a festive twist on a classic appetizer, you’ve got to try this Deviled Egg Christmas Trees Recipe. I absolutely love how these deviled eggs transform into adorable Christmas trees, making your holiday table not only tasty but also super fun and eye-catching. Trust me, once you whip these up, your family and friends will be asking for them every holiday season — they’re that good!
Why You’ll Love This Recipe
- Festive and Fun: These deviled eggs look like little Christmas trees that brighten up any holiday spread.
- Flavor-Packed: Creamy spinach and smoked paprika bring a unique twist that’s more than your average deviled egg.
- Great Make-Ahead Option: You can prepare these eggs a day ahead, making holiday hosting a breeze.
- Perfect Crowd-Pleaser: My family goes crazy for these, and I bet yours will too.
Ingredients You’ll Need
Each ingredient in this Deviled Egg Christmas Trees Recipe plays a special role — from the richness of butter and mayo to the fresh brightness of spinach and lemon juice. If you pick fresh baby spinach and ripe peppers, you’ll notice how those vibrant flavors pop in the final bites.
- Large Eggs: The star of the show—firm-boiled eggs create the perfect canvas for these Christmas trees.
- Butter: Adds creaminess and depth when cooking the spinach; don’t skip this step for that rich flavor.
- Garlic: Sliced thin to gently infuse flavor into the spinach without being overpowering.
- Baby Spinach: Softens beautifully when cooked and gives the “tree” its lush green color.
- Mayonnaise: The creamy base that binds the filling together — I prefer full-fat for taste.
- Mustard: Adds a subtle tang and balances the richness.
- Lemon Juice: Just a splash brightens up the filling and keeps it fresh.
- Smoked Paprika: Gives a warm, smoky note that makes these eggs extra special.
- Hot Sauce: A little kick for depth; adjust to your spice preference.
- Dehydrated Potato Flakes: This might surprise you — they help thicken the filling without needing extra mayo.
- Red Fresno Chili Pepper (minced): Adds color and a mild heat, perfect as “decorations” on the trees.
- Yellow Bell Pepper (cut into small stars): These make charming edible star toppers for your deviled egg trees.
- Parmesan Cheese: A little sprinkle for an umami pop and festive sparkle.
Variations
I love playing around with this Deviled Egg Christmas Trees Recipe to suit different tastes and occasions. Feel free to get creative with what you have — this recipe is super flexible and forgiving.
- Make it spicy: When I want to add more heat, I swap the Fresno chili for a serrano pepper — my spice-loving friends adore this version.
- Veggie boost: Sometimes I toss in finely chopped roasted red peppers or olives for extra flavor and texture.
- Dairy-free option: You can substitute mayo with vegan mayo and skip the parmesan to make it allergy-friendly.
- Garnish swaps: Instead of yellow bell pepper stars, sometimes I use small cherry tomato halves or radish slices for a fresh pop of color.
How to Make Deviled Egg Christmas Trees Recipe
Step 1: Boil Your Eggs Perfectly
Start by carefully boiling the 7 large eggs. I like to bring them to a gentle boil, then remove from heat and cover the pot for exactly 10 minutes. This method avoids those pesky green yolk edges. After boiling, cool the eggs immediately in an ice bath; it’ll make peeling so much easier and less frustrating.
Step 2: Sauté Spinach and Garlic
While your eggs are cooling, melt 2 tablespoons of butter on medium heat and gently sauté your thin slices of garlic until fragrant, about 1 minute. Add the baby spinach and cook until just wilted—this only takes a few minutes. You want the spinach tender but still vibrant green. Drain any excess liquid so your deviled egg filling doesn’t get watery.
Step 3: Prepare the Filling
Peel your eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a bowl. Add the sautéed spinach and garlic, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, dehydrated potato flakes, and minced Fresno chili pepper. Mash everything together until smooth but still a bit chunky for texture. Adjust seasoning as you go — I usually add a pinch more paprika or lemon juice to brighten it up.
Step 4: Build Your Christmas Trees
Here’s where the magic happens! Using a spoon or piping bag, mound the filling generously back into the egg white halves, shaping it tall and pointed like a Christmas tree. Don’t be shy with the filling — tall, overstuffed eggs are what make these so impressive. Sprinkle some parmesan cheese over the top, then decorate with your yellow bell pepper “stars” and a few red Fresno chili pieces as “ornaments.”
Step 5: Chill and Serve
Let your Deviled Egg Christmas Trees chill in the fridge for at least 30 minutes before serving. This helps the flavors meld and the filling firm up just enough to hold its shape beautifully. I usually prepare them a few hours ahead and keep them covered with plastic wrap.
Pro Tips for Making Deviled Egg Christmas Trees Recipe
- Perfect Egg Peeling: I once struggled with peeling boiled eggs cleanly; the secret I found is to shock them in ice water right after cooking and peel under running water.
- Bulletproof Filling: Don’t skip the dehydrated potato flakes—they hold the mixture together perfectly without making it gluey.
- Tall Trees: To get that signature Christmas tree height, pile the filling generously and use a small offset spatula or piping bag for neat shaping.
- Flavor Balance: Tasting the filling before stuffing helped me avoid overly tangy or bland results, so adjust lemon, mustard, and hot sauce to your liking!
How to Serve Deviled Egg Christmas Trees Recipe
Garnishes
I always go for the yellow bell pepper stars and minced red Fresno chili as my garnishes — they add just the right amount of color and holiday cheer. Sometimes I sprinkle a little extra parmesan over everything for a festive sparkle that tastes amazing, too.
Side Dishes
Because these deviled egg trees pack a punch of flavor and richness, I like to serve them alongside light sides like a crisp green salad or roasted sweet potatoes to balance things out. They also pair wonderfully with a charcuterie board full of cheeses and cured meats for an indulgent holiday spread.
Creative Ways to Present
I’ve tried arranging these deviled egg trees on a large platter lined with fresh kale or parsley sprigs to mimic a forest floor. Another fun idea is serving them on a bed of cranberry sauce or pomegranate seeds — it adds a juicy pop and festive color contrast that’s always a hit at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover Deviled Egg Christmas Trees tightly covered in an airtight container in the fridge. They stay fresh and creamy for up to 2 days, but honestly, they rarely last that long in my house!
Freezing
Just a heads-up: I don’t recommend freezing deviled eggs like these because the texture changes and the filling can get watery upon thawing. They’re best made fresh or enjoyed within a couple of days.
Reheating
Since these are best served cold, I usually just take them straight from the fridge to the table. If you want to take the chill off, let them sit at room temperature for about 15 minutes before serving—it really brings out the flavors.
FAQs
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Can I make Deviled Egg Christmas Trees Recipe ahead of time?
Absolutely! You can prepare the filling and boil the eggs a day in advance. Assemble the trees a few hours before serving and keep them refrigerated—this saves you time on the day of your holiday gathering.
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What if I don’t have dehydrated potato flakes?
If you don’t have potato flakes, you can substitute with a small amount of breadcrumbs or even a bit of cream cheese to help thicken the filling. Just add slowly so you don’t alter the taste drastically.
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How do I prevent the deviled eggs from looking messy?
Using a piping bag or a small zip-top bag with the corner snipped off makes filling the eggs neater and gives you more control when shaping the “trees.” Also, chilling before serving helps keep the shape intact.
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Can I use baby kale or other greens instead of spinach?
Yes! Baby kale or even finely chopped Swiss chard works well. Just make sure to sauté them until tender and drain thoroughly to prevent watery filling.
Final Thoughts
This Deviled Egg Christmas Trees Recipe has become a holiday staple for me because it’s not just delicious — it’s also a conversation starter. The festive look makes it perfect for entertaining, and the flavors are the kind you’ll want to make year after year. I hope you give it a try and enjoy the fun of creating and sharing this delightful twist on a classic with your loved ones!
Print
Deviled Egg Christmas Trees Recipe
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 40 min
- Yield: 10 deviled eggs
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
Creative and festive deviled eggs styled to resemble Christmas trees, featuring a flavorful spinach and garlic filling enhanced with mayo, mustard, lemon juice, and spices, garnished with colorful bell pepper stars and parmesan cheese.
Ingredients
Eggs and Filling
- 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)
Garnishes
- 1 yellow bell pepper (cut into small stars)
- Parmesan cheese (to taste)
Instructions
- Boil the eggs: Place the 7 eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then remove from heat and cover, letting the eggs sit for about 10 minutes. Transfer eggs to an ice bath to cool completely.
- Prepare the spinach and garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add sliced garlic and sauté until fragrant but not browned (about 1-2 minutes). Add 5 oz baby spinach and cook until wilted, around 2-3 minutes. Remove from heat and allow to cool slightly.
- Make the filling: Peel the boiled eggs and slice them lengthwise. Remove yolks and place in a mixing bowl. Add the sautéed spinach and garlic mixture, 1/3 cup mayo, 1 tablespoon mustard, juice of half a lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, 2 tablespoons dehydrated potato flakes, and minced red fresno chili pepper. Mix well until smooth and creamy.
- Assemble the deviled eggs: Spoon or pipe the spinach-yolk mixture back onto the halved egg whites, forming tall, tree-like shapes.
- Decorate the Christmas trees: Cut the yellow bell pepper into small star shapes using a small cutter or knife. Place stars atop the deviled eggs as the tree “toppers.” Sprinkle shredded parmesan cheese over the filled eggs to mimic snow on the branches.
- Chill and serve: Refrigerate the deviled egg Christmas trees for at least 30 minutes before serving to allow flavors to meld and fillings to firm up.
Notes
- This recipe creates tall, overstuffed deviled eggs that resemble Christmas trees—perfect for festive gatherings.
- Dehydrated potato flakes help to thicken the filling and create a fluffy texture.
- The smoked paprika and hot sauce provide subtle smoky and spicy notes complementing the spinach.
- Use fresh spinach and garlic for best flavor and texture.
- Feel free to customize garnishes using other colorful veggies or herbs to decorate the “trees.”
Nutrition
- Serving Size: 1 serving (1 deviled egg)
- Calories: 136 kcal
- Sugar: 1 g
- Sodium: 143 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 124 mg
