# Components:
→ 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)
15 - Pomegranate seeds (optional)
# 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 the hot water and transfer eggs to a bowl of ice water. Cool for 5 minutes, then peel the eggs carefully.
03 - Slice eggs in half lengthwise. Gently remove yolks and place them in a medium bowl. Arrange egg whites on a large rectangular platter in a triangular shape with a base for the trunk.
04 - Mash the yolks with a fork. 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 a decorative effect.
06 - Sprinkle finely diced red and yellow bell peppers and green onion like ornaments. Place the broccoli floret at the base as the tree trunk. Garnish with dill sprigs to mimic pine needles. Optionally, add pomegranate seeds for color and lightly dust with smoked paprika.
07 - Refrigerate the arranged eggs until ready to serve to enhance flavor and presentation.
