Cook the eggs by placing them in a pot covered with cold water. Bring to a boil, simmer for 9.5 minutes, then transfer to an ice bath.

Once cooled, peel the eggs, slice them in half, and scoop out the yolks. Trim the base of each egg white.

In a skillet, melt butter and sauté garlic until fragrant, then add spinach and cook until wilted. Let cool.

In a food processor, blend the spinach mixture with yolks, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes until smooth. Chill for 30 minutes.

Pipe the filling into each egg white, creating a triangular tree shape.

Secure red Fresno chili pepper pieces as ornaments and add star-shaped yellow bell pepper atop each tree. Grate Parmesan for a snowy effect.