# 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 the tree trunk)
14 - Fresh dill sprigs (optional, to mimic pine needles)
15 - Pomegranate seeds (optional, for ornaments)
# Recipe 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 the hot water and transfer eggs to a bowl of ice water. Cool for 5 minutes, then carefully peel the shells.
03 - Slice eggs in half lengthwise. Gently remove yolks and place them in a medium bowl. Arrange the egg whites on a large rectangular serving platter, shaping them into a triangle to resemble a Christmas tree with a trunk at the base.
04 - Mash the yolks with a fork. Add mayonnaise, Dijon mustard, white wine 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 for a decorative effect.
06 - Sprinkle finely diced red and yellow bell pepper along with green onion over the eggs as festive ornaments. Place the broccoli floret at the base to represent the tree trunk. Optionally, garnish with dill sprigs for pine needle effect and add pomegranate seeds as ornaments. Lightly dust with extra smoked paprika for color enhancement.
07 - Refrigerate the platter until ready to serve to allow flavors to meld and maintain freshness.
