Boil large eggs for 9.5 minutes, then cool in an ice bath for 5 minutes before peeling.

Carefully peel each egg and slice in half lengthwise. Remove yolks to a mixing bowl.

Melt butter in a skillet, sauté garlic for 1 minute, then add spinach and cook until wilted.

Combine yolks with the spinach mixture, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth.

Refrigerate the filling for at least 15 minutes to firm up.

Pipe the filling into the cut egg whites, creating tall trees with a peaked top.

Decorate with diced red Fresno chili for ornaments and yellow bell pepper stars on top.

Grate Parmesan cheese over the decorated trees before serving.