Description
These Deviled Egg Christmas Trees are a festive and delicious appetizer perfect for holiday gatherings. The creamy deviled egg filling is flavored with garlic, mustard, and smoked paprika, then piped onto boiled eggs to create adorable Christmas trees. They are topped with colorful bell pepper stars for a fun and festive touch.
Ingredients
Scale
Deviled Eggs:
- 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
- parmesan cheese
Decoration:
- 1 yellow bell pepper, cut into small stars
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Peel and cut in half.
- Make the filling: In a skillet, melt butter and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and let cool.
- Prepare the deviled egg mixture: In a bowl, combine mayo, mustard, lemon juice, smoked paprika, hot sauce, dehydrated potato flakes, and minced chili pepper. Mix in the spinach mixture.
- Assemble the Christmas trees: Pipe the deviled egg mixture onto the halved eggs. Top with bell pepper stars and sprinkle with parmesan cheese.
Notes
- You can refrigerate the deviled eggs for up to 24 hours before serving.
- Feel free to customize the filling with your favorite herbs and spices.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 190 mg