This little holiday creation — deviled egg Christmas trees — has become my go-to party starter every December. I first made them at a neighborhood cookie exchange when I realized a basic deviled-egg filling could be piped into a cone and decorated like a tiny evergreen. The result is playful and elegant: silky yolk filling, a bright hit of lemon and mustard, gentle garlic wilted into spinach for color and depth, and crunchy pepper “ornaments.” Friends always smile before taking a bite, and kids love the bright bell pepper stars.

What makes this version special is the spinach-garlic base folded into the yolk mixture, which gives the trees a vivid green color and a fresh savory note that offsets the richness. I use dehydrated potato flakes to stabilize the filling so it pipes cleanly into the egg whites and holds its triangular shape like a tree. A final shower of finely grated Parmesan and a tiny minced Fresno pepper for a red accent turns a humble appetizer into a festive conversation piece. You can prepare most elements ahead, leaving just the assembly for party day.

Ingredients

• 7 large eggs: Use fresh but not brand-new eggs for easier peeling. Large eggs give consistent halves and sturdy whites that hold the filling. I like organic or free-range when I can find them.
• 2 tablespoons unsalted butter: Adds silkiness when wilted with garlic and spinach. Unsalted gives you better control of seasoning, but salted is fine if preferred.
• 2 cloves garlic, thinly sliced: Sliced thin so it flavors the butter and spinach without any harsh raw bite; cook briefly until fragrant.
• 5 ounces baby spinach: A small bag reduces prep. Fresh spinach wilts quickly and gives natural green color and mild vegetal flavor that complements the yolks.
• 1/3 cup mayonnaise: Provides creaminess and body. Use a good-quality brand you enjoy since it’s a main binder — kewpie or Hellmann’s work well.
• 1 tablespoon Dijon mustard: Adds tang and depth; yellow mustard will work but Dijon gives a smoother, sharper flavor.
• 1/2 lemon, juiced: Fresh lemon brightens the filling and balances the richness. Add gradually and taste as you go.
• 1/2 teaspoon smoked paprika: Gives a hint of smoke and color on top. Regular paprika can be used if you prefer a milder note.
• 1/4 teaspoon hot sauce: A few drops give subtle heat; adjust to taste and choose your favorite brand.
• 2 tablespoons dehydrated potato flakes: Instant mashed potato flakes stabilize the filling so it holds its piped shape without drying it out.
• 1 red Fresno chili pepper, minced: For tiny red “ornaments” — milder than a serrano but with great color; remove seeds to reduce heat.
• 1 yellow bell pepper, cut into small stars: Use a small star-shaped cutter or trim with a paring knife to make festive stars for the tree tops.
• Parmesan cheese: Freshly grated for finishing — a light dusting adds salt, umami, and a snowy look on the trees.

Instructions

Hard-boil the eggs: Place 7 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Peel under running water to remove membrane if needed. Prepare the spinach-garlic base: Melt 2 tablespoons butter in a skillet over medium heat. Add the thinly sliced garlic and sauté until fragrant and just beginning to color, about 30-45 seconds. Add 5 ounces baby spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly, then squeeze out any excess moisture in a clean kitchen towel — moisture will thin the filling. Make the filling: Halve the peeled eggs lengthwise and remove yolks into a medium bowl. Mash the yolks with a fork, then add the cooled spinach-garlic mix, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, juice of 1/2 lemon, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, and 2 tablespoons dehydrated potato flakes. Stir until smooth and taste for seasoning. The potato flakes should thicken the mixture; if too stiff, add a teaspoon of water or more mayo. Pipe the trees: Transfer filling to a piping bag fitted with a large star tip or use a zip-top bag with the corner snipped. Pipe the filling into egg-white halves starting from the base and working to a narrow tip to create a triangular tree silhouette. Hold a steady pressure and rotate the egg to build layers; practice on a spare half if needed. Garnish and finish: Top each piped tree with a tiny star cut from yellow bell pepper and scatter minced red Fresno chili as ornaments. Lightly grate Parmesan over the trees and dust with a little extra smoked paprika if desired. Chill for at least 20 minutes before serving so flavors meld and the filling firms.

Storage Tips

Keep the assembled trees chilled in a single layer on a tray or in a shallow airtight container lined with paper towel to absorb excess moisture. They’ll stay fresh for up to 48 hours; beyond that the filling can weep and the egg whites lose their snap. If prepping components ahead, hard-boil and peel eggs up to 3 days in advance and store yolks and filling refrigerated in separate airtight containers for up to 24 hours. Refit the filling to a piping bag just before serving for the freshest presentation. Avoid freezing as the texture degrades.

Ingredient Substitutions

If you don’t have Dijon, use 1 tablespoon yellow mustard plus a teaspoon of white wine vinegar for brightness. For a dairy-free option, omit the butter and swap grated Parmesan for a sprinkle of nutritional yeast; note that this changes the final flavor profile. To make the filling lighter, substitute half the mayonnaise with Greek yogurt, but cut back on lemon slightly as yogurt is tangier. For a milder red ornament, use diced pimento instead of Fresno chili.

Serving Suggestions

Arrange the trees on a large serving platter lined with fresh arugula or kale to enhance the forest aesthetic. Serve alongside a charcuterie board with cured meats, roasted nuts, and pickles for contrast. For brunch, place them next to smoked salmon canapés and small toasts; for cocktail parties, offer toothpicks so guests can pick them up easily. Garnish the platter with extra lemon wedges and a small bowl of extra grated Parmesan for those who want more salt.

Cultural Background

Stuffed eggs have a long history across many cuisines, from Mediterranean fare to Southern American classics. This festive spin borrows the core technique of mashing yolks with creamy binders but adds greens and decorative garnishes to create a visual centerpiece inspired by holiday traditions of edible ornaments and tree-shaped pastries. The playful plating taps into modern party culture where visual storytelling on the table is as important as flavor.

Seasonal Adaptations

In midsummer swap the spinach for finely chopped basil or parsley for a fresher herbaceous note; use cherry-pepper bits for ornaments. For winter parties, add a teaspoon of truffle oil for a luxurious finish or swap in roasted red peppers for a sweeter accent. At Thanksgiving, consider topping each tree with a tiny cranberry relish spooned at the base for a tart counterpoint to the creamy filling.

Meal Prep Tips

To prep for a large gathering, hard-boil eggs in batches and store peeled whites on paper towels covered with plastic wrap in the refrigerator. Make the filling the day before and keep chilled; it firms and becomes easier to pipe. Bring the filling to room temperature for 10 minutes before piping if it firms too much. Use disposable piping bags for quick cleanup, and keep a tray chilled in the fridge to rest finished trees while you complete the rest.

These miniature trees are more than a novelty — they’re a crowd-pleasing way to bring cheer to a table while staying simple and efficient. Try them at your next holiday gathering and feel free to make them your own with different herbs, cheeses, or tiny garnishes. Happy holidays and enjoy the smiles that come with each bite!