Œufs mimosa en sapins de Noël

Ingrédients

• 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, juiced
• 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 star shapes
• Parmesan cheese, grated, for sprinkling

Préparation

1. 1

   Hard boil the eggs: Place the eggs in a single layer in a saucepan and add enough water to cover by about an inch. Bring to a boil over medium-high heat, then cover, remove from heat and let sit for 10-12 minutes. Drain and transfer eggs to an ice bath to cool completely before peeling.

2. 2

   Sauté spinach and garlic: In a skillet, melt butter over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute. Add baby spinach and cook until wilted and most moisture evaporates, about 3-4 minutes. Remove from heat and let cool slightly.

3. 3

   Prepare the filling: Chop the wilted spinach mixture finely. Slice the hard-boiled eggs in half lengthwise, and carefully remove yolks into a bowl. Mash yolks and add the sautéed spinach and garlic, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Mix until smooth and creamy. Adjust seasoning if needed.

4. 4

   Fill the egg whites: Using a spoon or piping bag, fill the egg white halves with the spinach-yolk mixture, shaping it into a pointed tree shape for each half.

5. 5

   Decorate the trees: Sprinkle the minced red fresno chili pepper on the filled eggs as tree ornaments. Place the small yellow bell pepper stars on top as tree toppers. Finally, sprinkle grated parmesan cheese over each tree to resemble snow.

6. 6

   Chill and serve: Refrigerate the deviled egg Christmas trees for at least 30 minutes to let flavors meld. Serve chilled as a festive holiday appetizer.