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Deviled Egg Christmas Trees

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A fun and festive twist on a classic appetizer, these Deviled Egg Christmas Trees are perfect for holiday gatherings, combining flavor and creativity for a delightful presentation.

Ingredients

Scale
  • 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)
  • 1 yellow bell pepper (cut into small stars)
  • Parmesan cheese

Instructions

  1. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and let sit for 12 minutes.
  2. Drain the hot water, then cool the eggs in cold water to make peeling easier.
  3. Melt butter in a frying pan, add garlic, and cook until golden brown (about 1 minute). Add spinach and wilt (2-3 minutes), then cool.
  4. Once eggs are cooled, peel and cut them in half lengthwise. Remove yolks and set them aside.
  5. In a bowl, mix egg yolks with spinach, mayo, mustard, lemon juice, smoked paprika, hot sauce, potato flakes, and chili pepper until smooth.
  6. Pipe the mixture into the egg whites, sprinkle with Parmesan, and arrange on a serving plate to resemble a Christmas tree.

Notes

These eggs are best served chilled and can be decorated with festive ornaments on the serving plate for added holiday spirit.

Nutrition

Keywords: deviled eggs, Christmas appetizer, holiday recipe, festive food

Find it online: https://alexandrarecipes.com/deviled-eggs-christmas-trees/