Description
Adorable deviled eggs presented as Christmas trees, filled with a creamy mixture of yolks, spinach, and spices for a festive appetizer.
Ingredients
Scale
- 7 large eggs (fresh, organic)
- 2 tablespoons butter (room temperature)
- 2 cloves garlic (sliced thinly)
- 5 oz baby spinach (fresh)
- 1/3 cup mayo
- 1 tablespoon mustard (yellow or Dijon)
- Juice of 1/2 lemon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce (Sriracha recommended)
- 2 tablespoons dehydrated potato flakes
- 1 red Fresno chili pepper (minced)
- 1 yellow bell pepper (cut into small stars)
- Parmesan cheese (finely grated)
Instructions
- Bring a pot of water to a boil. Gently place the eggs in the boiling water and cook for 9-12 minutes. Transfer to an ice bath to cool.
- In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, then add spinach and cook until wilted.
- Peel the cooled eggs and slice them in half. Scoop out the yolks and mix with sautéed spinach, mayo, mustard, lemon juice, smoked paprika, and hot sauce until smooth.
- Mix in dehydrated potato flakes and minced Fresno chili pepper. Pipe the filling back into the egg whites, shaping them into trees.
Notes
Ensure butter is at room temperature. Store in an airtight container in the fridge for up to 3 days. You can prepare the filling a day in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg