Tall Overstuffed Deviled Eggs

These tall, overstuffed deviled eggs shaped like Christmas trees bring festive cheer and flavor to any holiday gathering. Their unique presentation makes them more than a snack—they are a conversation starter and an eye-catching appetizer that tastes as delightful as they look.

I first made these for a Christmas party, and they instantly became the centerpiece on the appetizer table. My family loved how the fresh spinach blended into the filling, and the colorful pepper decorations made the eggs almost too pretty to eat.

Gather Your Ingredients

• Seven large eggs: fresh eggs peel more easily, which helps with presentation
• Two tablespoons butter: adds richness when cooking the spinach
• Two cloves garlic sliced thin: provides a gentle aroma and depth without overpowering
• Five ounces baby spinach: gives a vibrant color and nutritional boost choose fresh, bright leaves
• One third cup mayonnaise: creates a creamy base for the filling
• One tablespoon mustard: adds tanginess Dijon works well
• Half a lemon juiced: brightens the flavor and balances richness
• Half a teaspoon smoked paprika: imparts warmth and a subtle smoky note
• Quarter teaspoon hot sauce: introduces gentle heat adjust to taste
• Two tablespoons dehydrated potato flakes: thickens the filling so it holds shape
• One red Fresno chili pepper minced: adds a pop of color and mild spice
• One yellow bell pepper cut into small stars: decorative and sweet contrast for the “star” topping
• Parmesan cheese: grated over the finished trees to mimic snow freshly grated for best flavor

How to Make It

Cook the Eggs:

Bring water to a boil and carefully add the eggs. Let them cook at a hard boil for nine and a half minutes to ensure firm but creamy yolks. Prepare a bowl of ice water to transfer the eggs to immediately after cooking, which stops the cooking and makes peeling easier.

Peel and Prepare the Eggs:

Peel the cooled eggs and rinse them gently. Slice each egg in half the short way so each piece is round rather than the traditional oval deviled egg shape. Try to split the yolk evenly, but don’t worry if it’s not perfect. Trim a small bit off the bottom tip of each white so the eggs can stand upright, taking care not to puncture the cavity where the filling will go. Keep extra whites on hand in case of breakage. Refrigerate whites and yolks separately.

Cook the Spinach:

While the eggs cook or cool, melt butter in a frying pan over medium heat. Add the sliced garlic as the butter melts, then stir in the baby spinach. Cook spinach until fully wilted and most moisture has evaporated, about five minutes. Remove from heat and let cool completely before blending with other filling ingredients.

Blend the Filling:

Combine cooled spinach and garlic mixture, reserved egg yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes in a blender or food processor. Blend until smooth and creamy. Chill the filling in the refrigerator until fully cooled. If the mixture does not hold its shape well, stir in a bit more potato flakes to thicken.

Pipe and Decorate:

Fill a piping bag fitted with a star tip with the spinach-yolk filling. Stand egg whites on a platter. Pipe the filling into each white, moving the tip up and down slightly to shape a layered, conical Christmas tree. Make them as tall as you feel confident to keep from toppling. Secure several small pieces of diced red Fresno chili pepper to each “tree” with toothpicks for decoration. Top with a small yellow bell pepper star on the tip.

Garnish and Serve:

Grate fresh Parmesan cheese over the finished trees using a microplane grater to create a snowy effect. Serve immediately and watch them disappear!

I have always been a fan of deviled eggs, but adding the spinach gave this recipe a bright flavor and beautiful green filling. One Christmas, my kids were so proud to help pipe the filling and add the pepper decorations—making it a fun holiday tradition.

Flavor Boosters

The fresh garlic and smoked paprika provide a warming depth, while the small amount of hot sauce adds a subtle heat that complements the spinach’s earthiness perfectly.

Serving Suggestions

Deviled egg Christmas trees make a fantastic appetizer for holiday parties. Pair them with a crisp white wine or sparkling cider. Serve alongside sliced baguette and a variety of olives for a full festive spread.

Creative Twists

For a spring or Easter version, swap the peppers for edible flower petals and use fresh herbs like dill or chives in the filling. In summer, add fresh basil or finely diced tomatoes for a lighter, vibrant twist.

This festive deviled egg recipe combines flavor and creativity to delight guests. Perfect your piping technique and enjoy a memorable holiday appetizer.

Common Questions About the Recipe

→ How do you get the eggs to stand upright?

The tips of the egg whites are trimmed carefully to create a flat base that allows them to stand upright without tipping over.

→ What gives the filling its vibrant green color?

Wilted baby spinach blended into the filling provides the fresh green hue alongside the creamy egg yolks and seasonings.

→ How can I achieve the tree shape with the filling?

Using a piping bag fitted with a star tip, the filling is piped into the egg whites with an up-and-down motion, building layers that resemble tree branches.

→ What adds the festive look to the finished eggs?

Diced red fresno chili pieces act as ornaments and small yellow bell pepper stars top each tree, while freshly grated parmesan cheese creates a snowy effect.

→ Can I prepare parts of this in advance?

Yes, eggs can be boiled and peeled beforehand, and the spinach mixture and filling can be made ahead and chilled for easier assembly.