# What You Need:
→ 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 ground 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)
# Steps:
01 - Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
02 - Drain the hot water and cool eggs under cold running water. Peel shells carefully to preserve egg whites.
03 - Slice eggs lengthwise in half and gently remove yolks, placing them in a medium mixing bowl.
04 - Mash the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the egg whites, shaping into rounded ornament-like mounds.
06 - Top each filled egg with diced red and green peppers, grated carrot, pickles if using, and chopped chives to create festive designs.
07 - Place a thin chive or parsley stem at the top of each egg half to simulate ornament hangers.
08 - Refrigerate completed deviled eggs until ready to serve to allow flavors to meld and filling to set.
