Tall overstuffed deviled eggs (Print-Friendly Version)
Flavor-packed eggs filled with spinach and spices, topped with colorful peppers and parmesan.
# Ingredients You’ll Need:
→ Eggs
01 -
7 large eggs
→ Dairy & Condiments
02 -
2 tablespoons unsalted butter
03 -
80 milliliters mayonnaise
04 -
1 tablespoon prepared mustard
05 -
Parmesan cheese for grating
→ Produce
06 -
2 cloves garlic, thinly sliced
07 -
5 ounces baby spinach
08 -
1/2 lemon, juiced
09 -
1 red Fresno chili pepper, minced
10 -
1 yellow bell pepper, cut into small star shapes
→ Seasonings & Additions
11 -
1/2 teaspoon smoked paprika
12 -
1/4 teaspoon hot sauce
13 -
2 tablespoons dehydrated potato flakes
# How to Make It:
01 -
Bring water to a rolling boil and gently add eggs. Boil for 9 minutes 30 seconds. Immediately transfer eggs to an ice bath to halt cooking and cool thoroughly.
02 -
Peel eggs under running water. Slice each egg in half widthwise to create rounded halves, aiming to halve the yolks. Remove yolks and refrigerate. Trim bottom tips of egg whites so they stand upright without piercing the cavity. Refrigerate whites until filling.
03 -
Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted and moisture evaporates, approximately 5 minutes. Remove from heat and cool completely.
04 -
Combine cooled spinach mixture, reserved yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes in a blender. Process until smooth. Chill mixture in refrigerator. Adjust thickness with additional potato flakes if filling is too soft for piping.
05 -
Transfer filling to a piping bag fitted with a star tip. Pipe into egg whites by lifting and dropping the tip gently to form tree shapes. Build height as desired for visual effect.
06 -
Use toothpicks to attach diced red Fresno chili pieces as decorations on each filling tree. Top each with a small yellow bell pepper star. Finish by grating parmesan cheese over the tops to simulate snow. Serve immediately.
# Extra Tips:
01 -
Cooling eggs quickly in ice water prevents overcooking and facilitates peeling.