Spinach Deviled Egg Christmas Trees (Print-Friendly Version)

A green spinach-and-yolk filling is piped onto fourteen egg halves and decorated with red chili and yellow pepper. Dry the cooked spinach well to help the filling hold its shape.

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# Ingredients You’ll Need:

01 - 7 big eggs
02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, cut into thin slices
04 - 5 ounces baby spinach
05 - 1/3 cup mayo
06 - 1 tablespoon mustard
07 - Juice of half a lemon, added gradually to taste
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon hot sauce
10 - 2 tablespoons instant mashed potato flakes
11 - 1 red Fresno chili, finely chopped
12 - 1 yellow bell pepper, cut into tiny star shapes

# How to Make It:

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.

# Extra Suggestions:

01 - Wet spinach makes a loose filling that slumps instead of standing upright. Press it after cooling, then chop finely.
02 - A wide opening tolerates small spinach pieces better than a fine tip. Spoon the mixture if it will not pipe smoothly.
03 - Fresno chili adds heat. Use very small pieces and tell guests; diced red bell pepper is a mild decoration alternative.
04 - Keep whites and filling chilled separately, then pipe near serving so the decorations remain neat.