Description
Light up your holiday table with these charming Holiday Spinach Christmas Tree Eggs. This recipe transforms traditional deviled eggs into festive treats that resemble little Christmas trees. Packed with a creamy spinach filling and adorned with colorful peppers and a dusting of Parmesan cheese, these eggs are sure to delight your guests. The perfect combination of visual appeal and delicious flavors makes these eggs an ideal appetizer for any festive gathering.
Ingredients
- 7 large eggs
- 2 tablespoons butter
- 2 cloves garlic, sliced thin
- 5 oz baby spinach
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- Juice of 1/2 lemon
- 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
Step-by-step Directions
1. Cook the Eggs
Start by bringing a pot of water to a boil. Carefully add the eggs and maintain a hard boil for 9 and a half minutes. Prepare an ice bath while the eggs are cooking. Once done, transfer the eggs to the ice bath. Once cooled, peel the eggs, slice each in half horizontally, and slice off a small section from the bases to help them stand upright. Set the yolks aside in the fridge, and keep the whites chilled until ready to use.
2. Cook the Spinach
Melt butter in a frying pan over medium heat and add the garlic. Once aromatic, stir in the spinach and cook until wilted and dry, about 5 minutes. Let the mixture cool completely.
3. Blend the Filling
Combine the cooled spinach and egg yolks with mayonnaise, mustard, lemon juice, paprika, hot sauce, and potato flakes in a blender. Blend until smooth, then refrigerate to cool fully. If necessary, add more potato flakes to thicken.
4. Finish the Eggs
Fill a piping bag with the spinach mixture. Pipe the filling into the egg whites, forming a tree shape. Decorate with diced red pepper and a yellow pepper star. Finish by grating Parmesan cheese over the top to resemble snow.
Servings & Preparation Time
Servings: 10-12 deviled eggs
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Tips for Storage & Reheating
- Store the deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Since the filling contains mayo and spinach, it is best served fresh and not reheated.
- If prepping ahead, keep the egg whites and filling separate, and assemble just before serving for the best presentation and taste.
Conclusion
The Holiday Spinach Christmas Tree Eggs not only bring festive cheer to your holiday gatherings but also add a fresh and flavorful twist to conventional deviled eggs. With eye-catching decorations and a robust combination of herbs and spices, these eggs promise to capture the attention and palates of your guests. Make this dish a new holiday tradition that offers both charm and culinary delight at your festive feasts!
Print
Holiday Spinach Christmas Tree Eggs
- Total Time: 45 minutes
- Yield: 10-12 deviled eggs 1x
Description
Light up your holiday table with these charming Holiday Spinach Christmas Tree Eggs. This recipe transforms traditional deviled eggs into festive treats that resemble little Christmas trees. Packed with a creamy spinach filling and adorned with colorful peppers and a dusting of Parmesan cheese, these eggs are sure to delight your guests. The perfect combination of visual appeal and delicious flavors makes these eggs an ideal appetizer for any festive gathering.
Ingredients
- 7 large eggs
- 2 tablespoons butter
- 2 cloves garlic, sliced thin
- 5 oz baby spinach
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- Juice of 1/2 lemon
- 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
- Cook the Eggs: Start by bringing a pot of water to a boil. Carefully add the eggs and maintain a hard boil for 9 and a half minutes. Prepare an ice bath while the eggs are cooking. Once done, transfer the eggs to the ice bath. Once cooled, peel the eggs, slice each in half horizontally, and slice off a small section from the bases to help them stand upright. Set the yolks aside in the fridge, and keep the whites chilled until ready to use.
- Cook the Spinach: Melt butter in a frying pan over medium heat and add the garlic. Once aromatic, stir in the spinach and cook until wilted and dry, about 5 minutes. Let the mixture cool completely.
- Blend the Filling: Combine the cooled spinach and egg yolks with mayonnaise, mustard, lemon juice, paprika, hot sauce, and potato flakes in a blender. Blend until smooth, then refrigerate to cool fully. If necessary, add more potato flakes to thicken.
- Finish the Eggs: Fill a piping bag with the spinach mixture. Pipe the filling into the egg whites, forming a tree shape. Decorate with diced red pepper and a yellow pepper star. Finish by grating Parmesan cheese over the top to resemble snow.
- Prep Time: 30 minutes
- Cook Time: 15 minutes