# What You'll Need:
→ Eggs
01 - 12 large eggs
→ Filling
02 - 1/3 cup mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon ground black pepper
07 - 1/4 teaspoon smoked paprika, plus extra for garnish
08 - 2 tablespoons finely chopped chives
09 - 2 tablespoons finely chopped fresh parsley
→ Decorations
10 - 2 tablespoons finely diced red bell pepper
11 - 2 tablespoons finely diced yellow bell pepper
12 - 2 tablespoons finely diced green onion (green parts only)
13 - 1 small broccoli floret (for the tree trunk)
14 - Fresh dill sprigs (optional)
15 - Pomegranate seeds (optional)
# Steps to Follow:
01 - Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let stand 10 to 12 minutes.
02 - Drain hot water and transfer eggs to a bowl of ice water. Cool for 5 minutes, then gently peel the shells.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a medium bowl. Arrange egg whites on a large rectangular serving platter forming a triangular shape with a trunk at the base.
04 - Mash yolks with a fork. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, smoked paprika, chopped chives, and parsley. Stir until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the hollowed egg whites, mounding slightly on top.
06 - Sprinkle finely diced red and yellow bell peppers and green onions over the filled eggs to simulate ornaments. Place the broccoli floret at the base as the tree trunk. Garnish with dill sprigs to mimic pine branches if desired. Add pomegranate seeds for additional festive color and lightly dust the eggs with extra smoked paprika.
07 - Refrigerate the decorated eggs until ready to serve to enhance flavor and presentation.
