# What You Need:
→ 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 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)
# How-To 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 carefully peel the shells.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place into a medium bowl. Arrange the egg whites on a large rectangular serving platter in a triangular tree shape with a trunk at the bottom.
04 - Mash the yolks with a fork. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, black pepper, smoked paprika, chives, and parsley. Stir until smooth and well combined.
05 - Spoon or pipe the yolk mixture into the egg white halves, mounding slightly for full coverage.
06 - Scatter diced red and yellow bell pepper and green onion over the filled eggs to resemble ornaments. Place the broccoli floret at the base to represent the tree trunk. Garnish with dill sprigs to mimic pine needles if desired. Add pomegranate seeds as additional decorative accents if using. Lightly dust extra smoked paprika over the platter for color.
07 - Refrigerate the platter until ready to serve to allow flavors to meld and maintain presentation.
