SAVORY BITES

Trust us: You're going to need more of these than you think.

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CHRISTMAS TREE DEVILED EGGS

1. Bring a large pot of water (about 6 cups) to a boil over high heat. Using tongs or a slotted spoon, gently lower 8 large eggs into water and stir to create a vortex. (This will help keep the yolks centered.) Cook for 9 minutes. 2. Meanwhile, fill a large bowl with about 2 cups ice and about 3 cups water. As soon as eggs are done cooking, transfer to ice bath. Let sit about 30 seconds. Drain, rinse eggs under cold water, and peel. 3. Halve eggs lengthwise. Scoop out yolks into a medium bowl; arrange egg whites on a platter. Add ½ cup store-bought or homemade pesto, 2 Tbsp. mayonnaise, 1 tsp. fresh lemon juice, and 1½ tsp. kosher salt to yolks, then beat with a handheld mixer or in a food processor until emulsified, 15 to 20 seconds. 4. Transfer pesto mixture to a piping bag fitted with a small star tip (or to a large resealable bag with a small corner snipped off). Fill egg whites with pesto mixture, spiraling high to look like a Christmas tree.

5. Cut 2 oz. cheddar, thinly sliced, into 16 small stars. Gently press cheese star into top of pesto mixture to adhere. Top with crushed red pepper flakes and finely grated Parmesan. -BROOKE CAISON

CRAB RANGOON WONTON CUPS MAKES 12 25 MIN

WONTON CUPS

Cooking spray

12 round wonton wrappers

2 garlic cloves, finely grated

8 oz. jumbo lump crabmeat, picked through

4 oz. cream cheese, softened

¼ cup thinly sliced chives

1 Tbsp. reduced-sodium soy sauce

¼ tsp. kosher salt

SWEET & SOUR SAUCE

½ cup apricot jam

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. unseasoned rice vinegar

Thinly sliced chives, for serving

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