Description
A festive and fun appetizer that will impress your guests.
Ingredients
Scale
- 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
- 1 red Fresno chili pepper, minced
- 1 yellow bell pepper, cut into small stars
- Parmesan cheese, for garnish
Instructions
- Start by placing a large pot of water on the stove and bring it to a boil. Carefully add the 7 large eggs, ensuring they are fully submerged. Boil the eggs for exactly 9 1/2 minutes for perfectly cooked yolks. After the time is up, transfer the eggs directly to an ice bath—this helps stop the cooking process and cools the eggs down. Let them sit in the ice bath for about 10 minutes so that they’re easy to peel.
- Once the eggs are cool, gently peel and rinse them under cold water to remove any shell bits. Cut each egg in half horizontally. To ensure your egg halves stand upright, carefully trim a small slice off the bottom of each half. Set the whites aside on a platter and chill the yolks in a separate bowl. This will help keep them fresh while you prepare the filling.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Next, add the 5 oz of baby spinach and cook until wilted. Stir frequently to ensure even cooking and to allow the moisture to evaporate. Once wilted, transfer the spinach mixture to a bowl and let it cool completely.
- In a blender or mixing bowl, combine the cooled spinach mixture with the chilled egg yolks, 1/3 cup mayonnaise, 1 tablespoon mustard, juice from 1/2 lemon, 1/2 teaspoon smoked paprika, and 1/4 teaspoon hot sauce. Blend until the mixture is smooth and creamy. If you desire a thicker consistency, slowly add the 2 tablespoons of dehydrated potato flakes until the filling reaches your preferred thickness. Chill the mixture in the refrigerator for about 20 minutes; this will help it firm up further and make it easier to pipe.
- Transfer the chilled filling into a piping bag fitted with a star tip. Carefully pipe the mixture into each egg white half, shaping it like a Christmas tree with a careful back-and-forth motion to create the ideal tree shape. Once piped, it’s time to decorate! Use the minced red Fresno chili pieces for ornaments and attach the yellow bell pepper stars at the top of each tree. Finally, grate fresh Parmesan cheese over each egg as a snowy garnish, and serve immediately.
Notes
These deviled egg trees are best served fresh to retain their shape and flavor.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Appetizer
Nutrition
- Calories: 150 kcal per serving (2 halves)
- Sodium: 180 mg
- Protein: 6 g