Ingredients:

  • 6 large Eggs (preferably 7-10 days old)
  • Ice and Water (for ice bath)
  • 1/4 cup full-fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar or Lemon Juice
  • 2 tablespoons Fresh Dill, finely chopped
  • 1 tablespoon Fresh Chives, finely chopped
  • 1/4 cup packed Baby Spinach (for colour)
  • 1/2 teaspoon Kosher or Sea Salt, or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper, or to taste
  • 1 tablespoon Pomegranate Arils (seeds)
  • 1 small sliver Red Bell Pepper, diced or cut into small star shapes
  • 6 mini Pretzel Sticks, broken in half (optional trunks)

Instructions:

  1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring the water to a rapid boil. As soon as it boils, cover the pan, remove from heat, and let stand undisturbed for exactly 10–12 minutes.
  2. Ice Bath Shock: Immediately drain the hot water and transfer the eggs to a large bowl filled with ice water. Let them cool completely (about 5 minutes).
  3. Peel and Slice: Gently peel the cooled eggs. Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a food processor bowl. Set the egg white halves aside.
  4. Blanch the Spinach (for Colour): Quickly plunge the packed baby spinach into boiling water for 30 seconds. Immediately transfer the spinach to the ice bath. Squeeze out all excess water completely until the spinach is nearly dry.
  5. Purée the Greens: Place the squeezed spinach and the fresh herbs (dill and chives) into the food processor with 1 teaspoon of the mayonnaise. Blend until a thick, bright green, smooth purée is formed.
  6. Mix the Filling: Add the reserved egg yolks, the remaining mayonnaise, Dijon mustard, vinegar/lemon juice, salt, and pepper to the food processor. Blend until the mixture is completely smooth and fluffy. Taste and adjust seasoning.
  7. Prepare for Piping: Transfer the green filling mixture into a piping bag fitted with a large star tip (like a Wilton 1M). Push the filling firmly down towards the tip.
  8. Pipe the 'Trees': Hold the piping bag perpendicular over the center of an egg white half. Apply steady pressure and pipe the filling, stacking the mixture high in a conical, spiral motion to resemble a Christmas tree. Repeat for all 12 egg halves.
  9. Insert the 'Trunks' (Optional): Gently press a small half-piece of pretzel stick into the base of the filling mound on the platter.
  10. Decorate: Carefully press a few pomegranate arils (seeds) into the filling sides to look like ornaments. Top each tree with a tiny star or square cut from the red bell pepper.
  11. Chill: Refrigerate the finished deviled eggs for at least 30 minutes to set the filling and ensure the trees hold their shape perfectly before serving.