# Ingredient List:
→ 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 tree trunk)
14 - Fresh dill sprigs (optional, mimic pine needles)
15 - Pomegranate seeds (optional, for ornaments)
# Directions:
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 for 10 to 12 minutes.
02 - Drain the hot water and transfer eggs to a bowl of ice water. Cool for 5 minutes, then carefully peel the shells.
03 - Slice eggs lengthwise in half. Gently remove yolks and place in a bowl. Arrange the egg whites on a large rectangular serving platter in a triangular tree shape with a trunk base.
04 - Mash the yolks with a fork. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, smoked paprika, chives, and parsley. Mix thoroughly until smooth.
05 - Spoon or pipe the yolk mixture into the egg white halves, mounding slightly for an even fill.
06 - Sprinkle finely diced red and yellow bell peppers and green onions over the eggs as festive ornaments. Position the broccoli floret at the base to represent the tree trunk. Add dill sprigs to simulate pine branches if desired. Scatter pomegranate seeds for extra color. Finish with a light dusting of smoked paprika.
07 - Refrigerate the assembled platter until ready to serve, allowing flavors to meld and presentation to set.
