Christmas Tree Deviled Eggs with Spinach Filling

Christmas Tree Deviled Eggs

These 24 deviled egg halves each hold a tall, spinach-green filling piped into a miniature tree. A large open-star tip creates ruffled branches, while red bell pepper pieces and a small yellow pepper star finish each one.

The trees need filling thick enough to hold its ridges and egg whites steady enough to support them. Cool and squeeze the cooked spinach before blending it with the yolks, and flatten the underside of any egg half that rocks.

Ingredients for Christmas Tree Deviled Eggs

• 12 large eggs
• 5 ounces fresh spinach (140g)
• 1 tablespoon unsalted butter
• 1 small garlic clove, minced
• 1/2 cup mayonnaise (110g)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper
• 1 large yellow bell pepper, for small star toppers
• 1/2 medium red bell pepper, finely diced (75g)

How to Make Christmas Tree Deviled Eggs

1. Cook and cool the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer the eggs to an ice bath and let cool before peeling.
2. Cook the spinach: Melt the butter in a small skillet over medium heat. Add the garlic and spinach; stir for 2 to 3 minutes, until the spinach wilts and the garlic is fragrant but not browned. Cool completely, then squeeze out excess moisture.
3. Prepare the egg whites: Peel and halve the eggs lengthwise. The yolks should be firm and fully set. Put them in a blender or food processor. If an egg-white half rocks, trim a very thin slice from its rounded underside so it sits flat.
4. Blend the filling: Add the cooled spinach mixture, mayonnaise, Dijon, salt, and black pepper to the yolks. Blend until smooth, scraping down the sides as needed. The filling should hold a soft peak without noticeable yolk lumps or long spinach strands.
5. Prepare to pipe: If the filling is too soft to hold a ridge, refrigerate it for about 20 minutes. Cut 24 small stars from the yellow pepper and finely dice the red pepper.
6. Pipe the trees: Fit a piping bag with a large open-star tip. Starting in each yolk cavity, pipe the filling upward in a tight spiral, making a tall tree with a wider base, narrow top, and visible ridges. Keep filling chilled when you are not piping. A food-safe bag with a corner snipped off can also work, though it will make less distinct ridges.
7. Decorate and chill: Gently place small red pepper pieces on the ridges, then set one yellow pepper star on top of each tree. Arrange the eggs on a platter or board and refrigerate, covered, until serving.

How to Keep the Filling Pipeable

Spinach that is still warm or dripping wet can loosen the filling, causing tall trees to slump. Squeeze it well after it cools, and blend thoroughly so spinach strands do not clog the star tip. If the smooth filling still will not hold its ridges, chill it before piping rather than trying to build taller trees with soft filling.

Make-Ahead and Storage

For the freshest-looking ridges and pepper decorations, serve the eggs the day they are assembled. The cooked eggs and filling can be kept covered and refrigerated separately, then piped and decorated closer to serving.

Keep assembled eggs covered in an airtight container in the refrigerator for up to 2 days; the decorations and piping may look less fresh over time. Serve cold. Freezing is not recommended because the whites may become rubbery and the filling may separate.

Nutrition

Approximate nutrition per deviled egg half, based on 24 halves: 75 calories, 4g protein, 6g fat, and 1g carbohydrates. Per 100g: approximately 190 calories, 9g protein, 16g fat, and 3g carbohydrates. Values vary with the ingredients and the amount of pepper used for decoration.