Ingredients:

  • 6 Large Eggs
  • 1 cup fresh spinach, packed (40 grams)
  • 1/4 cup full-fat mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon White Wine Vinegar
  • 1/4 teaspoon Fine Sea Salt
  • Pinch Freshly Ground Black Pepper
  • 1 small piece Red Pimento/Capsicum, diced finely (for 'baubles')
  • 1 tablespoon Fresh Dill, chopped (for 'tinsel')
  • 1 thin sliver Cheddar or Yellow Pepper (for 'star topper')

Instructions:

  1. Boil and Cool the Eggs: Place eggs in a saucepan, cover with cold water (1 inch above eggs). Bring to a rapid boil, turn off heat, cover, and let stand for 12 minutes. Immediately transfer eggs to an ice bath to stop cooking and cool fully (approx. 15 minutes).
  2. Peel and Separate: Gently peel the cooled eggs. Slice each egg lengthwise and carefully scoop the 6 yolks into the food processor/blender bowl. Place the 12 egg white halves onto a serving platter and set aside.
  3. Prepare the Spinach: Blanch the packed spinach in boiling water for 30 seconds. Immediately transfer to the ice bath. Squeeze the spinach aggressively (using a paper towel or muslin cloth) until every drop of water is removed.
  4. Process the Colour: Add the squeezed, dry spinach to the yolks in the food processor. Blend until a completely smooth, bright green paste forms. Scrape down the sides.
  5. Mix the Filling: Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper to the green yolk mixture. Process until the filling is perfectly smooth, creamy, and uniform in colour. Taste and adjust seasonings as needed.
  6. Prepare the Piping Bag: Fit the piping bag with a large star tip (like Wilton 1M). Use a tall glass to hold the bag open while filling it with the creamy green mixture. Twist the top closed.
  7. Pipe the Trees: Hold the piping bag vertically over the egg white cavity. Apply steady pressure and slowly lift the bag as the filling builds, rotating slightly to create a high, defined cone shape, resembling a miniature fir tree. Release pressure gently to form a natural point.
  8. Add Garnish: Place a small, finely diced piece of red pimento ('bauble') onto the sides of the piped filling. Gently sprinkle the chopped dill or chives ('tinsel') over the surface.
  9. Add the Star: Place the small star cutout of cheese or yellow pepper on the very tip of the tree.
  10. Chill and Serve: Cover the platter loosely and chill in the refrigerator for at least 30 minutes before serving for stability.