Cook the Eggs:
Bring a pot of water to a hard boil. Add the eggs and cook for 9½ minutes. Transfer eggs to an ice bath to cool fully.

Prepare the Egg Whites:
Peel and rinse eggs. Slice them horizontally so each egg half forms a cup. Trim a little off the bottom so they stand upright. Set aside.

Cook the Spinach:
In a skillet, melt butter over medium heat. Add sliced garlic and cook until fragrant. Stir in spinach and cook for about 5 minutes, until wilted and dry. Let cool completely.

Blend the Filling:
In a blender, combine spinach mixture, egg yolks, mayo, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth. Chill in the fridge to thicken.

Adjust Texture:
If the mixture feels too soft to pipe tall, stir in an extra pinch of potato flakes.

Pipe the Trees:
Fill a piping bag fitted with a star tip. Pipe tall swirls of filling into each egg white to form “trees.”

Decorate:
Add minced red pepper pieces as ornaments. Place a yellow pepper star on top. Grate parmesan over the finished trees for “snow.”

Serve:
Chill until ready to serve.