These Christmas Tree Deviled Eggs may look like something out of a holiday fairytale, but they’re absolutely doable with a little patience and a carton of Nellie’s Free Range Eggs. Their rich, golden yolks whip into a smooth, vibrant filling that pipes into tree-shaped swirls. The payoff is pure delight: a platter of cheerful, shareable bites that light up any gathering.

Decorate them with tiny pepper “ornaments,” add a sprinkle of snowy parmesan, and watch guests grin before they even take a bite. It’s the kind of festive cooking that brings people together, one adorable tree at a time.

Instructions

1. Cut the peeled eggs in half and remove the yolks. Stash both whites and yolks in the refrigerator until ready to assemble the filling.
2. Prepare the spinach by heating the oil in a skillet over medium heat. Add the garlic and cook approximately 2 minutes or until the garlic is fragrant and just beginning to brown. Add the spinach and cook, stirring constantly, until all the moisture is evaporated. Remove from the heat and allow to cool completely before making filling.
3. When ready to make the filling, place egg yolks, cooked spinach, mayo, mustard, lemon juice, paprika, and potato flakes into a food processor and blend until very smooth. Use a spoon to test the filling for viscosity and add another 1-2 tablespoons of potato flakes if it doesn’t hold it’s shape. Blend again to incorporate the addition.
4. When filling is firm enough to stand on it’s own, transfer it to a piping bag with a small star tip. The tip will determine the shape your trees, so it should have at least 6 points.  
5. When ready to assemble, place the egg whites on a platter.
6. Pipe the filling into the egg whites, moving the piping tip gently up and down to form the tree shape.
7. Use a pair of clean craft tweezers to place pieces of red pepper to serve as ornaments and/or a star of yellow pepper on the top. Let your imagination be your guide!
8. Garnish with fresh grated parmesan cheese just before serving.