Start by bringing a large pot of water to a rolling boil. Gently lower the large eggs into the water and let them cook for precisely 9.5 minutes. Transfer the eggs to an ice bath to cool.

After about 10 minutes in the ice bath, peel each egg and cut them in half horizontally. Scoop out the yolks into a mixing bowl, keeping the white halves intact.

Chill the egg yolks in the fridge. Trim the bottom of the egg whites slightly for stability.

In a medium skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted.

In a blender, combine egg yolks, spinach mixture, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth.

Transfer the mixture into a piping bag with a star-shaped tip. Pipe the filling into the egg whites, creating tree-like shapes.

Insert minced red Fresno chili pepper into each filled egg as ornaments and place a yellow bell pepper star on top. Grate Parmesan cheese over for garnish.

Arrange on a platter and serve.