1. Bring water to a boil and add the eggs. Cook them at a hard boil for 9 and a half minutes. While they cook, fill up a bowl with ice and water. Scoop the eggs out of the boiling water and add them to the ice bath to cool.

2. Peel the eggs and rinse them. Slice them in half the short way so that each half is round, opposite of the traditional deviled egg style. Try to cut it so you are cutting the yolk in half. It’s okay if they’re not perfect.

3. Put the yolks in a bowl and set aside in the fridge until ready to use. Cut the bottom tips off the eggs so they can stand up straight without tipping over. Set the whites aside in the fridge until ready to use.

4. Add butter to a frying pan over medium heat. Add the garlic as the butter starts melting. Stir in the spinach and cook about 5 minutes until wilted and moisture evaporates. Remove from heat and allow to cool fully.

5. In a blender, add the cooled spinach mixture, egg yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth, then refrigerate until thickened.

6. If the mixture isn’t thick enough to hold its shape, stir in a bit more potato flakes. Transfer to a piping bag fitted with a star tip.

7. Arrange the egg whites on a platter. Pipe the filling into each, bobbing the tip slightly to form a Christmas tree shape. Build as tall as you can while stable.

8. Decorate each tree with bits of minced red chili and top with a yellow bell pepper star.

9. Grate Parmesan over the tops to create a “snow” effect, and serve chilled.