# Components:
→ Eggs
01 - 12 large eggs
→ Filling
02 - 5 tablespoons 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 additional 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, for pine needle effect)
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 hot water and immerse eggs in ice water for 5 minutes. Peel eggs carefully.
03 - Slice eggs in half lengthwise. Gently remove yolks and place in a medium bowl. Arrange egg whites on a large rectangular serving platter in a triangular shape to resemble a Christmas tree with space at the bottom for the trunk.
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 back into the egg whites, mounding slightly.
06 - Sprinkle finely diced red and yellow bell peppers and green onion over the filled eggs as ornaments. Place the broccoli floret at the base to simulate the trunk. Add fresh dill sprigs for pine branch effect and pomegranate seeds for festive decoration as desired. Lightly dust with additional smoked paprika.
07 - Refrigerate the platter until ready to serve.
