Begin by boiling six fresh eggs in a pot of water for about 10-12 minutes; they should be firm yet tender when done. Transfer them to an ice bath for about 5 minutes to cool completely.

Carefully slice each boiled egg in half lengthwise, gently removing the yolks and placing them in a mixing bowl while keeping the egg whites intact.

In the mixing bowl, combine the yolks with two tablespoons of mayonnaise, one tablespoon of Dijon mustard, one tablespoon of fresh lemon juice, one tablespoon of crème fraîche, one teaspoon of finely chopped rosemary, half a teaspoon of sea salt, and half a teaspoon of ground pepper.

Fill each egg white cavity with the yolk mixture using a spoon or piping bag, mounding it just above the top.

Generously sprinkle the tops of the deviled eggs with a quarter cup of pomegranate seeds and add sprigs of fresh rosemary.

Arrange your completed Festive Christmas Deviled Eggs on a serving platter.