Start by bringing a pot of water to a boil on medium-high heat, then gently lower large eggs into the boiling water. Cook for exactly 9.5 minutes and transfer to an ice bath for 10 minutes.

Once cooled, tap the eggs on a hard surface to crack the shells, peel each egg, slice in half horizontally, and scoop yolks into a mixing bowl. Trim a small portion from the bottom of the egg whites for stability.

In a skillet, heat a tablespoon of butter over medium heat, sauté minced garlic for 30 seconds, add a cup of spinach, and cook until wilted, about 2-3 minutes. Let cool before adding to yolks.

In the yolk mixing bowl, combine spinach, mayonnaise, mustard, lemon juice, smoked paprika, hot sauce, and potato flakes. Blend until smooth and creamy, then chill for 30 minutes.

Transfer filling to a piping bag fitted with a star tip and pipe into egg white halves, shaping into festive tree forms with a larger base tapering at the top.

Insert diced red Fresno chili pepper into the piped filling for ornaments and place yellow bell pepper star cutouts on top.

Sprinkle freshly grated Parmesan cheese over each deviled egg, arrange on a platter, and serve immediately.