Ingredients:

  • 6 Large Eggs, cold
  • Ice Water, As needed (for the ice bath)
  • 1/2 cup Fresh Spinach (packed)
  • 1/4 cup Mayonnaise (full-fat, good quality)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon White Wine Vinegar or Fresh Lemon Juice
  • 1 teaspoon Fresh Dill (finely chopped, optional)
  • Fine Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • 1 tablespoon Pimento or Roasted Red Pepper (finely diced, for ornaments)
  • 1 small piece Yellow Bell Pepper or Firm Cheese (for stars)

Instructions:

  1. Place the cold eggs in a saucepan and cover with cold water by about one inch. Bring the water to a rapid rolling boil over high heat.
  2. Immediately turn off the heat, cover the pan tightly, and let the eggs stand in the hot water for exactly 12 minutes.
  3. Drain the hot water quickly and immediately transfer the eggs to a large bowl filled with ice water (an ice bath). Let them cool completely for at least 10 minutes.
  4. Gently tap and peel the cooled eggs. Slice each egg neatly in half lengthwise. Carefully remove the yolks and place them in the blender or food processor bowl, setting the egg white halves aside on a serving platter.
  5. Bring a small pot of water to a boil. Drop in the fresh spinach for just 30 seconds until wilted and vibrant green. Immediately drain and plunge the spinach into a small bowl of ice water to halt the cooking process.
  6. Remove the spinach from the ice bath and squeeze out as much excess water as possible—this is vital to prevent a watery filling.
  7. Place the squeezed spinach, along with the vinegar or lemon juice, into the small blender or food processor. Blend until completely smooth.
  8. Add the cooked yolks, mayonnaise, Dijon mustard, fresh dill (if using), salt, and pepper to the blender/food processor with the spinach purée.
  9. Blend until the mixture is perfectly smooth and uniformly light green. Taste the filling and adjust the seasoning (it should be tangy and well-salted).
  10. Scoop the green filling into the piping bag fitted with the large star tip. Gently twist the bag opening to apply pressure.
  11. Pipe the filling onto each egg white half, starting at the center base and applying steady pressure while moving upwards to create a high, conical, swirling ‘tree’ shape.
  12. Use a small, sharp knife or mini cutter to slice or punch out tiny stars from the yellow bell pepper or cheese. Dice the red pimento very small for the 'ornaments'.
  13. Place a yellow star on the peak of each tree. Gently press the tiny red pimento pieces into the sides of the green filling to represent baubles.
  14. Cover the platter loosely and refrigerate for at least 30 minutes to allow the filling to set before serving.