Eggs shaped Christmas trees

This whimsical recipe transforms simple boiled eggs into festive Christmas trees, perfect as a centerpiece for holiday gatherings or a playful appetizer that delights both kids and adults. The blend of spinach, mayo, and spices combined with colorful pepper decorations makes for a visually stunning and tasty treat that is as enjoyable to prepare as it is to eat.

I first made these for a holiday party, and they quickly became a conversation starter. Now they show up every December as a family favorite.

Ingredients

• Seven large eggs: — ensure they are fresh for easier peeling and better taste
• Two tablespoons butter: — adds richness to sautéed spinach
• Two cloves garlic sliced thin: — brings a savory aroma to the spinach
• Five ounces baby spinach: — adds color and nutrition choose fresh vibrant leaves
• One—third cup mayonnaise: — creates a creamy filling
• One tablespoon mustard: — balances creaminess with tang
• Half a lemon juiced: — brightens the filling and adds freshness
• Half a teaspoon smoked paprika: — gives a subtle smoky warmth
• Quarter teaspoon hot sauce: — adds a mild kick adjust to taste
• Two tablespoons dehydrated potato flakes: — thickens the filling and helps bind
• One red Fresno chili pepper minced: — forms the tree trunk and adds color
• One yellow bell pepper cut into small stars: — festive garnish mimicking Christmas tree ornaments
• Parmesan cheese: — finishing sprinkle for flavor and texture

Instructions

Cook the Eggs:

Place all eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10 to 12 minutes to cook through gently. Transfer eggs to an ice water bath to cool completely, making peeling easier and stopping the cooking process. Carefully peel each egg without damaging the whites.

Cook the Spinach:

In a skillet, melt butter over medium heat. Add thinly sliced garlic and sauté until fragrant but not browned, about one to two minutes. Add baby spinach leaves and cook just until wilted, stirring occasionally to ensure even cooking. Remove from heat and let the spinach cool to room temperature before using.

Blend the Filling:

In a large mixing bowl, combine the cooked spinach with mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Use a spoon or small blender to mix everything into a smooth, creamy mixture. Ensure the flavors are balanced to your liking—adjust mustard or lemon if needed.

Finish the Eggs:

Slice each boiled egg in half lengthwise and gently remove the yolks without breaking the whites. Place the yolks into the spinach mixture and mash or blend until you have a smooth filling that is thick enough to hold shape but creamy. Using a spoon or piping bag, refill the hollowed egg whites carefully with your spinach—yolk mixture.

Assemble the Trees:

Take three filled egg halves and stack them vertically to resemble a Christmas tree shape, starting with the widest on the bottom. Use the minced red Fresno chili pepper pieces to form the tree trunk at the base. Decorate the egg trees by placing the tiny yellow bell pepper stars strategically to mimic tree ornaments. Sprinkle grated Parmesan cheese over the entire creation for a lightly salty finishing touch.

Spinach is my favorite ingredient here because it adds vibrant color and a subtle earthiness that balances the creamy filling beautifully. These eggs have brought so much joy to our holiday table, especially when kids get involved in decorating the trees.

Storage tips

Store the egg Christmas trees in an airtight container in the refrigerator. They will keep well for up to two days but are best enjoyed the same day for optimal freshness and texture.

Ingredient substitutions

If you do not have Fresno chili peppers, use thin slices of red bell pepper or pimientos for a milder option. Greek yogurt can replace mayonnaise for a tangier, lighter filling. Fresh lemon zest can stand in for lemon juice to brighten flavors without adding extra liquid.

Serving suggestions

Serve these festive eggs on a bed of mixed greens or alongside a chilled holiday punch. They pair wonderfully with rustic breads and a crisp white wine or sparkling cider.

These egg Christmas trees are festive and easy to assemble. Enjoy sharing them with friends and family.

Your Recipe Questions Answered

→ How are the eggs cooked for this dish?

The eggs are boiled until hard-cooked by bringing water to a boil, then covering and letting them sit off the heat for about 10-12 minutes before cooling in ice water.

→ What ingredients give the filling its flavor?

The filling combines sautéed spinach and garlic with mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes for texture and seasoning.

→ How is the Christmas tree shape achieved?

Three egg halves filled with the spinach mixture are stacked vertically to form the shape of a Christmas tree, with chili pepper used as the trunk and bell pepper cut into star shapes as decorations.

→ Can this dish be prepared ahead of time?

Yes, the eggs and filling can be prepared in advance and assembled shortly before serving to maintain freshness and presentation.

→ What cooking techniques are used in this creation?

Boiling is used to cook the eggs, while sautéing gently wilts the garlic and spinach to build the flavorful filling.