Boil the Eggs:
Place the eggs in a pot of cold water and bring to a gentle boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10–12 minutes, then transfer them immediately to an ice bath to cool completely.

Peel and Cut:
Once cooled, carefully peel the eggs. Instead of slicing them lengthwise, cut them across the short side so that each egg forms a little cup. Trim a small slice off the bottom of each half to help them stand upright, but avoid cutting into the yolk cavity.

Make the Filling:
In a small pan, melt the butter and sauté the garlic and spinach until the spinach is wilted and bright green. Let it cool slightly.
In a food processor or blender, combine the cooked spinach, egg yolks, mayonnaise, mustard, lemon juice, and potato flakes. Blend until smooth and thick. Adjust the texture by adding more potato flakes if needed — it should be firm enough to pipe. Season with salt and pepper.

Pipe the Trees:
Spoon the green mixture into a piping bag fitted with a star tip. Pipe the filling onto each egg base, swirling upward to create a small tree shape.

Decorate:
Sprinkle on the red pepper “ornaments” and carefully place the yellow pepper stars on top of each tree.

Let It Snow:
Just before serving, use a microplane to grate Parmesan cheese over the top so it falls gently like snow.

Serve & Enjoy:
Arrange your Deviled Egg Christmas Trees on a platter and watch them become the centerpiece of your holiday feast!