Ingredients
Scale
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley or chives (for tree tops)
- Diced cherry tomatoes and red bell peppers (for ornaments)
- Carrot sticks (for tree trunks)
Instructions
- Boil the eggs in a large pot of cold water. Once boiling, cover and let sit for 12-14 minutes. Transfer to an ice bath to cool.
- Peel the cooled eggs and slice them in half lengthwise. Remove yolks and combine in a mixing bowl with mayonnaise, mustard, vinegar, salt, and pepper; mash until smooth.
- Fill each egg white half with the yolk mixture using a spoon or piping bag.
- Assemble three filled halves on a platter in a triangular shape for each tree, topping with parsley or chives as the tree top, and decorating with diced vegetables as ornaments.
- Garnish with paprika and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves (90g)
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 270mg