Slice the boiled eggs in half, taking care to maintain their shape. Gently remove the yolks and place them in a mixing bowl, keeping the whites intact for filling.

Mix the yolks with mayonnaise, Dijon mustard, lemon juice, creme fraiche, rosemary, sea salt, and ground pepper. Blend until the mixture is smooth and creamy, adjusting the seasonings as needed.

Fill each egg white half with the delicious yolk mixture. You can use a spoon or a piping bag for a neat presentation—whichever you prefer!

Garnish with pomegranate seeds, scattering them generously on top for that holiday sparkle. Add fresh rosemary sprigs for an extra festive touch that impresses guests.