Begin by placing one dozen large eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat and once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes, then transfer them to an ice bath to cool for an additional 12 minutes.

After the eggs are cooled, carefully peel them under running water to remove the shells easily. Slice each egg in half lengthwise and gently remove the yolks, placing them in a food processor.

Blend the yolks with 1/3 cup mayonnaise, 1 tsp mustard, 3 tbsp dill pickle relish, 1/4 cup chopped fresh parsley, 2 tbsp fresh dill, 1 drop of green food coloring, 1/4 tsp kosher salt, and 1/4 tsp black pepper until the mixture is smooth.

Spoon the creamy filling into a piping bag fitted with a star tip. Position each egg white cut side up on a serving platter. Begin piping the filling into each egg white, starting at the base and moving upward in a triangular shape.

Finely dice 1/4 cup of red bell pepper and sprinkle it generously on top of the filling on each egg to resemble ornaments on a Christmas tree.