# Components:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 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
# Directions:
01 - Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes.
02 - Drain and cool eggs under cold running water. Peel each egg carefully.
03 - Slice eggs lengthwise in half. Remove yolks gently and transfer them to a medium bowl.
04 - Mash egg yolks with mayonnaise, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper until smooth.
05 - Spoon or pipe the yolk mixture back into the egg whites, shaping to resemble round ornaments.
06 - Top each filled egg with diced red and green bell peppers, grated carrot, pickles if using, and chopped chives to mimic festive ornament designs.
07 - Insert a thin chive or parsley stem at the top of each egg half to serve as the ornament hanger.
08 - Refrigerate filled eggs until ready to serve to enhance flavor and texture.
