# What You’ll Need:
→ 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)
# Directions:
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.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place them into a medium bowl. Arrange egg whites on a large rectangular platter in a triangle shape with a trunk at the bottom, resembling a tree.
04 - Mash yolks with a fork. Add mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, smoked paprika, chives, and parsley. Mix thoroughly until smooth.
05 - Spoon or pipe the yolk mixture into egg whites, mounding slightly for volume.
06 - Sprinkle finely diced red and yellow bell peppers and green onion over the eggs as ornaments. Place the broccoli floret at the base to simulate the tree trunk. Optionally garnish with dill sprigs to resemble pine branches and add pomegranate seeds for festive color. Lightly dust with additional smoked paprika.
07 - Refrigerate the assembled platter until ready to serve.
