2 drops green food coloring or 1 teaspoon finely blended spinach juice
1/2 small red bell pepper, finely diced or cut into tiny star shapes
1 tablespoon fresh chives, finely chopped
1/2 teaspoon smoked paprika for garnish
Instructions
Place the eggs in a single layer in a medium saucepan and cover with at least an inch of water. Bring the water to a full boil, then remove the pan from the heat, cover it with a lid, and let the eggs sit for exactly 12 minutes. Immediately transfer the eggs to a bowl filled with ice water for 5 to 10 minutes to stop the cooking process and make peeling easier.
Gently tap and roll the cooled eggs to crack the shells, then peel them under cool running water. Pat the eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl, then set the white halves on a serving platter.
Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, salt, and pepper, stirring until the mixture is completely smooth. Add your green food coloring or natural spinach juice one drop at a time until you reach your desired “Christmas tree” shade of green.
Transfer the green yolk mixture into a piping bag fitted with a large star tip. This is what gives the filling the textured look of evergreen branches. Pipe the mixture into the hollows of the egg whites, continuing to pipe upward in a swirling motion to create a tall, pointed tree shape that stands up from the egg white base.
Once all the trees are piped, it is time to decorate. Place a tiny star shaped piece of red bell pepper at the very top of each tree. Sprinkle the finely diced bell pepper “ornaments” or chopped chives over the sides. For a final touch of holiday spice, lightly dust the platter with smoked paprika before serving.
