Tall overstuffed deviled eggs

These tall overstuffed deviled eggs shaped like Christmas trees bring a festive touch to any holiday gathering. Combining creamy spinach filling with a spicy kick and colorful decorations, they make a show-stopping appetizer that is as tasty as it is beautiful. The playful presentation and balanced flavors have made these a favorite in my holiday repertoire, often sparking compliments and requests for the recipe year after year.

I first made these during a Christmas party and they quickly became the star appetizer that guests talked about long after

Gather Your Ingredients

• Seven large eggs: provide the base and rich yolk filling, opt for organic or farm fresh eggs for a vibrant taste
• Two tablespoons butter: add richness to the sautéed spinach and garlic enhancing depth of flavor
• Two cloves garlic: thinly sliced for aromatic foundation that complements spinach perfectly
• Five ounces baby spinach: for a fresh, slightly earthy taste and lovely green color, choose bright vibrant leaves
• One-third cup mayonnaise: for creaminess and binding of the filling, full fat provides best texture
• One tablespoon mustard: to add a subtle tang and balance richness
• Half a lemon juiced: fresh brightens the filling and adds necessary acidity
• Half teaspoon smoked paprika: enhances depth with mild smokiness, Spanish variety preferred if available
• Quarter teaspoon hot sauce: for a gentle spicy kick, balanced to not overpower
• Two tablespoons dehydrated potato flakes: help firm up the filling ensuring it pipes into tall peaks
• One red Fresno chili pepper: finely minced adds brightness and pops of red color for decoration
• One yellow bell pepper: cut into small stars makes charming tree toppers and adds a sweet crunch
• Parmesan cheese grated fresh: for a snowy, salty finish on top of the egg trees, quality aged parmesan works best

How to Make It

Cook the eggs:

Bring water to boil and gently add the eggs. Maintain a hard boil for nine and a half minutes to ensure firm whites and creamy yolks. Prepare an ice bath to shock the eggs immediately after cooking to halt the process and make peeling easier.

Peel and prepare eggs:

Carefully peel the eggs and rinse. Slice each egg in half across the short axis ensuring the yolk is cut into halves. It can be tricky but does not need to be perfect. Trim the rounded bottoms of the egg whites just enough to allow them to stand upright, avoiding piercing the cavity which holds the filling. Extra egg whites may be kept for other uses.

Cook the spinach:

Begin this as eggs cook or cool. Melt butter in a frying pan over medium heat. Add garlic slices as the butter liquefies and stir to release aroma. Add spinach and cook for about five minutes until wilted and most moisture evaporates. Remove from heat and let cool completely before blending.

Blend the filling:

In a food processor combine spinach mixture, egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend to a smooth, thick consistency. Chill in the refrigerator to firm up. If the mixture does not feel thick enough to pipe tall shapes add more potato flakes gradually and stir well. Transfer filling to a piping bag fitted with a star tip.

Assemble the egg trees:

Arrange egg whites on a serving platter. Pipe the filling into each egg white cavity. Move the piping bag tip up and down slightly to build height and form gradual slopes resembling Christmas tree layers. How tall you build them is up to your confidence and skill.

Decorate:

Use two toothpicks to attach five to six diced red Fresno chili pieces to each tree imitating tree decorations. Top each with a star-shaped yellow bell pepper piece. Finish by grating parmesan all over for a snowy effect. Serve immediately or chill briefly before serving.

Creating a row of these on the holiday buffet instantly brings a smile and fills the room with festive cheer.

Flavor Boosters

The smoked paprika is my favorite component adding just the right smoky depth to the filling. The gentle spicy kick from hot sauce and fresh brightness from red Fresno chili take the flavor to the next level.

Serving Suggestions

These deviled egg Christmas trees are perfect as a centerpiece on a holiday appetizer table. Pair them with crusty bread, roasted nuts, and a crisp white wine or sparkling cider for a balanced offering. Leftovers make a delicious salad topping or sandwich spread.

Creative Twists

Swap red Fresno chilies for pomegranate seeds for a different bright red decoration in winter. During spring, fresh herbs like dill or chives folded into the filling provide a lively fresh note. For summer parties, add a little diced sun-dried tomato and basil to give a Mediterranean flair to the trees.

This festive recipe highlights how simple ingredients can create a stunning presentation and flavor combination with just a bit of extra effort.

Recipe FAQs

→ How are the eggs prepared to stand upright?

The bottom tips of the egg whites are trimmed to create a flat base, allowing them to stand tall without tipping over.

→ What gives the filling its green color and flavor?

Cooked baby spinach combined with egg yolks and seasonings provides a fresh, vibrant green filling.

→ How is the tree shape achieved when piping the filling?

The filling is piped using a star tip, moving the bag up and down to form a layered, tree-like shape.

→ What role do the peppers play in this dish?

Diced red fresno peppers decorate the 'trees' as ornaments, while yellow bell pepper stars top each, adding color and texture.

→ Why is parmesan cheese grated over the finished eggs?

Grated parmesan adds a snowy, delicate finish, enhancing both visual appeal and flavor complexity.

→ Can the filling be adjusted for thickness?

Yes, more dehydrated potato flakes can be stirred in to thicken the filling until it holds its shape when piped.