Festive deviled eggs arranged as a Christmas tree with vibrant peppers, herbs, and pomegranate for holiday appeal.
# 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 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 about 1 inch over the eggs. 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 carefully.
03 - Slice eggs lengthwise in half. Remove yolks carefully and place in a medium bowl. Arrange egg whites on a large rectangular serving platter in the shape of a triangle with a broccoli floret at the base as the tree trunk.
04 - Mash the egg yolks with a fork until crumbly. 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 each egg white half, mounding slightly to form a rounded top.
06 - Sprinkle diced red and yellow bell peppers and green onion over the filled eggs to resemble ornaments. Garnish with dill sprigs as pine branches. Add pomegranate seeds if using. Dust lightly with smoked paprika for color.
07 - Refrigerate the assembled platter until ready to serve to ensure freshness and optimal presentation.
