# 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 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 tree trunk)
14 - Fresh dill sprigs (optional, for pine needles)
15 - Pomegranate seeds (optional, for ornaments)
# Cooking steps:
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 transfer eggs to a bowl of ice water. Cool for 5 minutes, then peel carefully.
03 - Slice eggs lengthwise in half. Remove yolks and place in a medium bowl. Arrange egg whites on a large rectangular serving platter in the shape of a Christmas tree (triangle with a trunk at the base).
04 - Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, smoked paprika, chives, and parsley. Stir until the mixture is smooth and creamy.
05 - Using a spoon or piping bag, fill egg white halves with the yolk mixture, mounding slightly on top.
06 - Garnish the filled eggs by sprinkling diced red and yellow bell peppers and green onion as ornaments. Place the broccoli floret at the base to represent the tree trunk. Add dill sprigs to mimic pine needles if desired. Optionally, scatter pomegranate seeds for extra color and dust lightly with smoked paprika.
07 - Refrigerate the assembled platter until ready to serve to enhance flavor and presentation.
