# What You’ll 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 tree trunk)
14 - Fresh dill sprigs (optional)
15 - Pomegranate seeds (optional)
# Directions:
01 - Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the saucepan 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. Let cool for 5 minutes, then carefully peel the shells.
03 - Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg whites on a large rectangular serving platter in a tree shape (a triangle with a trunk at the bottom).
04 - Mash the egg yolks thoroughly with a fork. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, smoked paprika, chives, and parsley. Mix until smooth and creamy.
05 - Using a spoon or piping bag, fill each egg white half with the yolk mixture, mounding slightly on top.
06 - Sprinkle finely diced red and yellow bell peppers and green onions over the filled eggs to resemble ornaments. Place the broccoli floret at the base for the tree trunk. Optionally, garnish with dill sprigs to mimic pine branches and add pomegranate seeds for extra color. Finish with a light dusting of smoked paprika.
07 - Refrigerate the platter until ready to serve to allow flavors to meld and filling to firm up.
