# 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 for ornament hangers
# 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 carefully, ensuring shells are completely removed.
03 - Slice eggs in half lengthwise. Gently remove yolks and place them into a medium mixing bowl.
04 - Mash yolks thoroughly with mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and black pepper until smooth and creamy.
05 - Spoon or pipe the yolk filling back into the egg white halves, shaping into rounded ornament forms.
06 - Top each filled egg with diced red and green peppers, grated carrot, pickles, and chopped chives to evoke festive ornament patterns.
07 - Insert a thin chive or parsley stem into the top center of each egg half to simulate an ornament hanger.
08 - Refrigerate the decorated eggs until ready to serve to allow flavors to meld and filling to set.
