Bring water to a boil and add the eggs. Cook at a hard boil for 9 and a half minutes. While they cook, prepare an ice bath.

Scoop the eggs out of the boiling water and add to the ice bath to cool. Peel and rinse the eggs, then slice them in half the short way.

Remove the yolks and place them in a bowl, refrigerating until ready to use. Cut the bottom tips off the egg whites to allow them to stand straight.

In a frying pan over medium heat, add butter. Once melted, add garlic and then the spinach. Cook for about 5 minutes until wilted, then remove from heat and let cool.

In a blender, combine the spinach mixture, egg yolks, mayo, mustard, lemon juice, paprika, hot sauce, and potato flakes. Blend until smooth and refrigerate to cool fully.

After chilling, if the filling isn't thick enough, add more potato flakes and mix. Transfer to a piping bag with a star tip.

Place the egg whites on a platter. Pipe the filling into the egg whites to create tree shapes.

Use toothpicks to add pieces of diced red pepper as decorations and top with yellow pepper stars.

Grate parmesan cheese over the deviled egg trees to resemble snow. Serve.