# Components:
→ 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, for pine needle effect)
15 - Pomegranate seeds (optional, for ornaments)
# Method:
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 10 to 12 minutes.
02 - Drain hot water and transfer eggs to a bowl of ice water. Let cool for 5 minutes, then peel shells off.
03 - Slice eggs lengthwise into halves. Carefully remove yolks to a medium bowl and arrange whites on a large rectangular serving platter in the shape of a Christmas tree with a trunk at the bottom.
04 - Mash yolks with a fork, then add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, smoked paprika, chives, and parsley. Mix until smooth and creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves, mounding slightly for full coverage.
06 - Sprinkle diced red and yellow bell pepper along with green onion pieces on top to resemble ornaments. Place the broccoli floret at the base to mimic the tree trunk. Add dill sprigs as pine needles and optionally scatter pomegranate seeds for festive colors. Lightly dust with extra smoked paprika for enhanced appearance.
07 - Refrigerate the decorated platter until ready to serve.
