01 - Hard-boil eggs until both whites and yolks are firm, then cool promptly in ice water and peel. Halve lengthwise, remove yolks and keep whites chilled.
02 - Melt butter in a skillet, briefly cook sliced garlic, then add spinach and stir until wilted. Cool promptly and press out excess liquid. Chop very finely.
03 - Mash yolks smooth, then blend with cooled spinach and garlic, mayonnaise, mustard, paprika and hot sauce. Add lemon juice gradually, stopping if the filling loosens too much.
04 - Stir in potato flakes and let them hydrate briefly. Chill until the mixture holds a mound. Use a food processor if you need a smooth filling for a narrow piping tip.
05 - Pipe or spoon onto the egg halves, building small tapered mounds. Decorate with tiny red chili pieces and yellow pepper stars. Keep chilled until serving.