Begin by placing large eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pan and reduce the heat to low. Let the eggs simmer for exactly 9.5 minutes. Once cooked, immediately transfer the eggs to an ice water bath for about 10 minutes to cool them down quickly.

Carefully peel the cooled eggs under running water. Slice each egg in half lengthwise, gently removing the yolks and placing them into a mixing bowl. Trim a small part of the bottom of each egg white.

In a skillet over medium heat, melt butter and sauté minced garlic until fragrant, about 1 minute. Add the baby spinach and cook until just wilted.

In a blender, combine the cooled spinach and egg yolks with mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and dehydrated potato flakes. Blend until smooth and creamy. Chill in the refrigerator for at least 30 minutes.

Fill a piping bag fitted with a star tip. Arrange the egg whites on a platter, and pipe the spinach filling into each egg white, creating a tapered shape.

Use diced red Fresno chili pepper as ornaments and place a yellow bell pepper star on the top of each tree. Grate Parmesan cheese around the filled tops.

Serve immediately on a holiday platter. Best enjoyed fresh.