# What You'll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - ⅛ teaspoon salt
06 - ⅛ teaspoon black pepper
→ Decorations
07 - 2 tablespoons finely diced red bell pepper
08 - 2 tablespoons finely diced green bell pepper
09 - 1 tablespoon finely chopped chives or green onions
10 - 1 tablespoon finely grated carrot
11 - 2 tablespoons finely diced pickles or cornichons (optional)
12 - 6 thin chive stems or parsley stems (for ornament hangers)
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover the pan, and let stand for 10 minutes.
02 - Drain hot water and transfer eggs to cold water to cool. Once cooled, peel eggs carefully to preserve white integrity.
03 - Slice eggs lengthwise and gently remove yolks, placing them in a medium mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the egg whites, shaping each to resemble a rounded ornament.
06 - Top each filled egg with diced red and green bell peppers, grated carrot, pickles (if using), and chopped chives to mimic festive decorations.
07 - Insert a thin chive or parsley stem at the top of each egg to simulate ornament hangers.
08 - Refrigerate decorated eggs until ready to serve to enhance flavor and presentation.
