Tall, overstuffed deviled eggs made to look like Christmas trees — creamy, festive, and full of holiday flavor.

Scale

7 large eggs

2 tablespoons butter

2 cloves garlic, sliced thin

5 oz baby spinach

1/3 cup mayonnaise

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. Boil eggs for 9½ minutes, cool in ice bath, and peel.

2. Slice eggs crosswise; set aside yolks.

3. Cook spinach with butter and garlic until wilted; cool.

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

5. Pipe filling into egg whites to form tall tree shapes.

6. Decorate with red pepper pieces and yellow pepper stars.

7. Grate Parmesan on top for a snowy finish.

Keep eggs chilled before serving. The filling can be made a day ahead for convenience.