Ingredients
Equipment
Method
- Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 13 minutes. Transfer to ice bath for 15 minutes to cool.
- Peel eggs and slice in half lengthwise. Remove yolks and mash in a bowl with mayonnaise, mustard, vinegar, cayenne, salt, and pepper until smooth.
- Transfer the yolk mixture into a piping bag fitted with a star tip. Chill 10–15 minutes to firm up before piping.
- Mix parsley, dill, and chives. Dip the cut side of egg whites into the herbs to coat the base.
- Pipe tall swirls of yolk filling into each egg white half, creating a tree-like shape.
- Insert a 1-inch piece of pretzel stick into each egg base to form the tree trunk.
- Lightly dust tops with paprika and add a star anise on each for a tree topper. Serve chilled.
Nutrition
Notes
Use a star piping tip for best presentation. Chill yolk mixture before piping to hold shape better. Customize with herbs, spices, or add tiny cheese stars instead of star anise. Do not freeze. Store up to 2 days in the fridge, unassembled for best results.