How to Make

• Boil the eggs. Start by placing your large eggs in a saucepan, covering them with cold water. Bring water to a gentle boil over medium heat. Once boiling, reduce heat and simmer for 10 minutes.
• Prepare the spinach. In a small pan, melt butter over medium heat. Add sliced garlic and sauté until fragrant, about 1-2 minutes. Then, toss in the baby spinach and cook until wilted, roughly 3-4 minutes. Set aside to cool slightly.
• Blend the filling. Once the eggs are cooled, peel them and slice them in half lengthwise. In a bowl, scoop out the yolks and mash them with mayo, mustard, lemon juice, smoked paprika, hot sauce, and the sautéed spinach mixture. Mix until creamy.
• Fill the eggs. Spoon or pipe the filling back into the egg whites. To create the tree shape, stack the filling higher in the center. Top with minced Fresno chili and garnish with yellow bell pepper stars. Sprinkle parmesan cheese over the top for an extra touch of festivity.