Can I make Deviled Egg Christmas Trees ahead of time?

Yes, you can prepare Deviled Egg Christmas Trees up to 24 hours in advance. Store them in an airtight container in the refrigerator.

How do I keep the deviled egg filling firm for tall piping?

To make the filling firm, refrigerate it after blending and add extra potato flakes if needed to thicken before piping.

You can substitute potato flakes with a small amount of mashed potatoes or cream cheese to help firm up the filling.

Yes! This recipe is already vegetarian as it contains no meat or gelatin-based ingredients.

Use a star-shaped piping tip to create the textured look of a Christmas tree when piping the egg filling.

Festive Deviled Egg Christmas Trees are a fun and flavorful holiday appetizer made with creamy spinach filling and decorative toppings.

Scale

Bring water to a boil, add eggs, and boil for 9 1/2 minutes. Transfer to an ice bath to cool.
Peel and rinse eggs. Cut them in half horizontally and carefully trim bottoms to stand upright. Set whites aside and chill yolks.
Sauté garlic in butter over medium heat. Add spinach and cook until wilted and moisture evaporates. Cool completely.
Blend spinach mixture, yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes until smooth. Chill to firm.
If needed, add more potato flakes to thicken. Transfer filling to piping bag with star tip.
Pipe mixture into egg whites in a tree shape. Decorate with red chili pieces and yellow pepper stars.
Finish with grated Parmesan “snow” using a microplane. Serve immediately.

Use extra egg whites to practice piping if needed.
Make ahead by preparing filling and whites separately, then assemble just before serving.
You can swap Fresno pepper for red bell pepper for a milder version.
Adjust spice level by increasing or decreasing hot sauce.