Ingredients:

  • 6 Large Eggs
  • 1/4 cup full-fat Mayonnaise (plus 1 tbsp for spinach purée)
  • 1 tbsp Dijon Mustard
  • 1 tsp White Wine Vinegar
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp freshly ground Black Pepper
  • 1 cup (packed) Fresh Baby Spinach Leaves
  • Ice, as needed
  • 1 tbsp finely diced Pimento or Roasted Red Pepper (for red tinsel)
  • 1 thin slice Carrots or yellow cheddar cheese (for stars)
  • Paprika (optional garnish)

Instructions:

  1. Boil the Eggs: Place the 6 eggs in a saucepan and cover with cold water by about an inch. Bring to a rapid boil, then immediately turn off the heat, cover the pan, and set a timer for 10-12 minutes. Transfer eggs immediately to an ice bath for at least 5 minutes to stop the cooking process.
  2. Peel, Halve, and Prepare: Gently peel the chilled eggs under cool running water. Slice the eggs in half lengthwise. Scoop the yolks into a small mixing bowl and arrange the white halves neatly on your serving platter.
  3. Blanch and Purée Spinach: Briefly drop the packed spinach leaves into boiling water (30 seconds). Immediately plunge them into ice water. Squeeze out all excess water from the spinach. Place the spinach into a small food processor with 1 tablespoon of mayonnaise and purée until perfectly smooth and very thick.
  4. Create the Filling Base: Mash the egg yolks thoroughly using a fork. Add the remaining mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix well until smooth and creamy.
  5. Color the Filling: Incorporate the spinach purée into the yolk mixture. Mix until the color is uniform and a vibrant, festive green. Taste and adjust seasoning. Fit a piping bag with a large star tip and fill the bag with the mixture.
  6. Pipe the Trees: Hold the piping bag directly over the center of an egg white half. Apply steady, firm pressure while slowly pulling upwards, allowing the mixture to form a high, conical shape mimicking a mini fir tree. Repeat for all 12 egg halves.
  7. Decorate and Chill: Sprinkle the finely diced pimento or red pepper pieces lightly over the green 'trees' for tinsel. Cut 12 tiny stars from the carrot or cheese and gently place one star atop each piped tree. Chill the platter for at least 30 minutes before serving to ensure the filling is stable.