Ingredients:

  • 12 Large Eggs
  • Water and Ice (for the ice bath)
  • 1 teaspoon Salt
  • 1/2 cup Mayonnaise (high-quality, full-fat recommended)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar (or fresh lemon juice)
  • 1/4 cup Fresh Spinach Leaves (tightly packed)
  • 1/4 teaspoon Fine Sea Salt (or to taste)
  • 1/8 teaspoon Freshly Ground Black Pepper
  • 1 medium Carrot (peeled and finely diced into small 3mm squares, for trunks)
  • 1 tablespoon Pomegranate Seeds (for baubles)
  • 1 tablespoon finely diced Red Bell Pepper (for baubles)

Instructions:

  1. Boil the Eggs: Place eggs in a large pot and cover with cold water by about 1 inch (2.5 cm). Bring the water to a rapid boil. As soon as the water boils, turn off the heat, cover the pot, and let stand for precisely 10 minutes.
  2. Ice Bath & Peel: Immediately transfer the hot eggs to a large bowl filled with ice water (the ice bath). Once completely cooled (about 5 minutes), gently crack and peel all the eggs.
  3. Halve and Separate: Slice each egg cleanly in half lengthwise. Carefully scoop the cooked yolks into a medium mixing bowl. Arrange the 24 egg white halves, cavity-side up, on your serving platter.
  4. Prepare the Green Base: Blanch the spinach leaves quickly in boiling water (about 15 seconds) then immediately plunge into ice water. Squeeze out all excess moisture—you want the colour, not the water.
  5. Purée: Combine the blanched, squeezed spinach with the mayonnaise in a small food processor or using a stick blender. Process until completely smooth and a vibrant green colour is achieved.
  6. Sift the Yolks: Press the cooked egg yolks through a fine-mesh sieve into a clean bowl. This removes any lumps and ensures a silky, smooth filling.
  7. Mix the Filling: Add the green spinach-mayonnaise mixture, Dijon mustard, white wine vinegar, salt, and pepper to the sifted yolks. Mix vigorously until thoroughly combined and creamy. Taste and adjust seasoning.
  8. Load the Piping Bag: Fit your piping bag with a star tip (like Wilton 1M). Carefully spoon the green filling into the bag. Twist the top closed to maintain pressure.
  9. Pipe the Trees: Holding the piping bag vertically over the empty egg white cavity, apply steady pressure and slowly build the filling upwards into a conical shape, gently decreasing pressure as you pull up to create the distinctive 'Christmas Tree' peak and texture. Repeat for all 24 halves.
  10. Add Trunks: Gently press one small carrot square (the ‘trunk’) into the bottom base of each piped ‘tree.’
  11. Garnish the Baubles: Decorate the piped filling with a few scattered pomegranate seeds and small diced red pepper pieces to mimic baubles.
  12. Chill: Place the finished eggs in the refrigerator for at least 30 minutes before serving. This allows the filling to firm up and the flavors to meld beautifully.