Tall, overstuffed deviled eggs made to look like Christmas trees — a festive holiday appetizer.

Scale

7 large eggs

2 tablespoons butter

2 cloves garlic, sliced thin

5 oz baby spinach

1/3 cup mayo

1 tablespoon mustard

1/2 lemon (juice)

1/2 teaspoon smoked paprika

1/4 teaspoon hot sauce

2 tablespoons dehydrated potato flakes

1 red Fresno chili pepper, minced

1 yellow bell pepper, cut into small stars

Parmesan cheese

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1. Bring water to a boil and cook eggs 9½ minutes. Cool in ice bath.

2. Peel and slice eggs across the middle. Trim bottoms so they stand upright.

3. Sauté garlic in butter, add spinach, and cook until wilted. Cool.

4. Blend yolks with spinach, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes.

5. Pipe mixture into egg whites forming tall tree shapes.

6. Decorate with diced chili, bell pepper stars, and grated parmesan “snow.”

Best served chilled. Keep separate until ready to serve. Adjust spice to taste.