Start by placing large eggs into a pot of boiling water. Cook for 9.5 minutes. Transfer to an ice bath to cool.

Gently peel the cooled eggs and slice each in half horizontally. Trim a slice from the bottom for stability.

In a skillet, melt butter over medium heat, add minced garlic, and sauté for 1-2 minutes. Add spinach and cook until wilted, about 3-4 minutes.

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

Fill a piping bag with the chilled filling and carefully pipe into each egg white half, shaping into a tree-like form.

Use toothpicks to attach diced red Fresno chili pepper as ornaments and place yellow bell pepper stars on top.

Arrange finished Deviled Egg Christmas Trees on a decorative platter and sprinkle with grated Parmesan cheese.