Bring a pot of water to a boil. Gently lower in the eggs, one by one, and let them simmer for about 10-12 minutes for hard-boiled perfection.

Once cooked, immediately transfer them to an ice bath for 10 minutes to stop the cooking and facilitate easier peeling.

In a skillet, melt the butter over medium heat and add the garlic slices, sautéing until fragrant (about 1-2 minutes).

Add the baby spinach and cook until wilted, about 3-4 minutes.

Let it cool slightly before moving to the next step.

Peel and halve the cooled eggs, carefully removing the yolks into a mixing bowl.

Add the wilted spinach mixture, mayo, mustard, lemon juice, smoked paprika, hot sauce, potato flakes, and minced fresno chili to the yolks. Blend until smooth.

Taste and adjust seasoning as desired.

Take 1-2 tablespoons of filling and mound it onto the egg white half, shaping it like a tree.

Add stars of yellow bell pepper on top for decoration.

Finish with a sprinkle of parmesan over the filling.