This playful take on a classic hors d'oeuvre turns ordinary deviled eggs into little evergreen trees that always disappear first from the appetizer tray. I first made these for a neighborhood holiday swap when I had a surplus of spinach and a box of eggs — the idea to stack the yolk filling and spinach like layers came from my grandmother's layered salads. The result is creamy, slightly smoky, with a fresh garlicky spinach base that creates both texture and a lovely green color. Friends and family called them too-cute-to-eat, then went back for seconds.

What makes these especially memorable is the balance: the rich yolk mixture (with mayo, mustard and a hint of hot sauce) is lightened by sautéed baby spinach and lemon, while dehydrated potato flakes keep the filling stable without making it heavy. The little yellow bell pepper stars and a minced fresno chili for a bright dot of color finish each tree with festive flair. I learned to assemble them upright on a platter so they resemble tiny trees — it’s part technique and part stagecraft, but it’s worth the small extra effort when guests arrive.

Ingredients

• 7 large eggs: Fresh but not brand-new eggs peel easier after an ice bath; large size yields fourteen halves for 14 appetizers. I usually buy a trusted store brand like Eggland's Best or a local farm dozen.
• 2 tablespoons butter: Unsalted butter gives a gentle nutty flavor when sautéing garlic and spinach; if you prefer, use olive oil but butter improves mouthfeel for this filling.
• 2 cloves garlic, sliced thin: Thin slices soften quickly and release aroma without burning; if you love garlic, mince one clove extra for more bite.
• 5 oz baby spinach: Fresh leaves wilt down to a small volume but add color and freshness; choose tender baby spinach over mature leaves for a silky texture.
• 1/3 cup mayonnaise: Use a full-fat mayo (about 5 1/3 tablespoons) for the creamiest filling; if using a light mayo, the filling will be less rich but still tasty.
• 1 tablespoon mustard: Yellow or Dijon both work — Dijon offers a more complex tang that pairs well with the spinach.
• 1/2 lemon (juice): Fresh lemon juice brightens the filling and balances fat — about 1 tablespoon of juice.
• 1/2 teaspoon smoked paprika: Adds subtle smoky warmth and color; smoked paprika is essential to mimic that classic deviled aroma.
• 1/4 teaspoon hot sauce: A dash of your favorite sauce warms the palate; adjust to taste. Frank's or Tabasco are reliable choices.
• 2 tablespoons dehydrated potato flakes: These absorb moisture and stabilize the yolk filling so your trees hold their shape without tasting like mashed potatoes.
• 1 red fresno chili pepper, minced: Provides a bright heat and color pop; remove seeds if you want milder spice.
• 1 yellow bell pepper, cut into small stars: Use a small cookie cutter or a paring knife to cut star shapes for the tree toppers — a sweet, crunchy contrast.
• 2 tablespoons grated parmesan cheese: Adds umami and a salty finish; finely grate so it blends into the filling.

Instructions

Step 1 — Hard-boil and cool the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover and remove from heat, letting them sit 10–12 minutes for fully set yolks. Transfer immediately to an ice bath for 10 minutes to stop cooking and make peeling easier. Visual cue: yolks should be uniformly deep yellow with no gray ring when sliced. Step 2 — Sauté the garlic and spinach: Heat 2 tablespoons butter in a skillet over medium heat. Add the thinly sliced garlic and stir 30–45 seconds until fragrant but not browned. Add the 5 oz baby spinach in batches, stirring until just wilted, and remove from heat. Squeeze lightly to discard excess water — excess moisture will make the filling runny. Finish with a quick squeeze of lemon for brightness. Step 3 — Prepare the yolk filling: Halve the cooled eggs lengthwise and pop yolks into a mixing bowl. Mash the yolks with 1/3 cup mayonnaise, 1 tablespoon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, 2 tablespoons dehydrated potato flakes, and 2 tablespoons grated parmesan. Fold in minced fresno chili and a tablespoon of the finely chopped wilted spinach, seasoning with salt and pepper to taste. The potato flakes should make the mixture firm enough to pipe. Step 4 — Assemble the trees: Using a small star piping tip or a zip-top bag with the corner snipped, pipe a small mound of yolk mixture into each white half to form the tree trunk base. Stack a thin layer of chopped spinach over the yolk, then pipe another ring of yolk on top; repeat to create three tiers like tree branches. Press a tiny star of yellow bell pepper on the top as an ornament. For stability when transporting, pipe a small dot of extra yolk under each white base or serve on a bed of extra spinach. Step 5 — Garnish and serve: Sprinkle each tree lightly with smoked paprika and a pinch of grated parmesan. Add a few minced fresno dots as festive 'ornaments' if desired. Keep chilled until serving. Serve on a platter lined with additional baby spinach for a finished presentation.

Storage Tips

Store assembled items in an airtight container lined with paper towels to absorb excess moisture and keep the pepper stars crisp; refrigerated at 40°F they remain best for 24–48 hours. If you need to prepare earlier, hard-boil eggs and make the filling up to 48 hours ahead, but keep whites and filling separate. For transport, place on a flat tray and cover loosely with plastic wrap to avoid crushing the stars. Reheat is unnecessary — serve cold or at cool-room temperature; if you prefer slightly warmed filling, allow the filling to sit at room temperature for 10–15 minutes before assembling.

Ingredient Substitutions

If you need dairy-free, swap butter with olive oil and omit parmesan — add 1 teaspoon nutritional yeast for umami. For egg-free or vegan adaptations, try small hollowed baby potatoes or avocado halves as the base and replace yolk mayo with vegan mayo blended with turmeric for color. If you want lower fat, use light mayonnaise or Greek yogurt (about 1/3 cup), but reduce the yogurt’s wateriness by draining it in a fine sieve for 15 minutes. For a milder option, replace fresno with a sweet red pepper or remove hot sauce entirely.

Serving Suggestions

Present these on a long platter layered with extra baby spinach and sprigs of fresh dill for a holiday feel. Pair with a crisp white wine like a dry Riesling or sparkling cider for non-alcoholic pairing. For a buffet, group them near other finger foods such as smoked salmon crostini or a winter grain salad — the fresh green and yellow pepper stars add a needed pop of color on any holiday board. Garnish with extra paprika or finely chopped chives for a refined finish.

Cultural Background

Deviled eggs have been a favorite across many cultures since the 19th century; the term "deviled" originally referred to adding spices or zesty condiments. This playful Christmas tree adaptation blends classic American party sensibilities with modern presentation trends that emphasize themed hors d'oeuvres. Using spinach as the green tree layer nods to vegetable incorporation seen in European layered salads, while the pepper star brings decorative, holiday symbolism to a small-plate tradition.

Seasonal Adaptations

In summer, swap wilted spinach for a chiffonade of fresh basil and microgreens for a lighter, herbaceous version, and use cherry tomato halves for ornaments. For winter, add a teaspoon of finely chopped roasted chestnuts to the filling for nutty warmth, or replace fresno with a touch of smoked paprika and cayenne to echo cozy seasonal spices. For New Year's, pipe the filling into endive leaves for an upscale alternative.

Meal Prep Tips

For efficient prep, hard-boil eggs in two batches if needed and keep a small bowl of ice water ready for rapid cooling. Chop bell pepper stars and mince the fresno up to 24 hours ahead and keep refrigerated in airtight containers. Use a piping bag to speed assembly and achieve consistent sizes — practice piping a few extras to perfect the tree profile. Store leftover filling in a sealable container for sandwiches or as a spread for up to 48 hours.

These deviled egg Christmas trees are charming, practical, and endlessly adaptable — whether you make them as a center-of-plate conversation starter or a simple family snack. Enjoy assembling, sharing, and watching guests delight in these tiny festive bites.