Begin by placing your large eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot, remove it from heat, and let eggs sit for 12 minutes. Once done, transfer the eggs to a bowl of ice water for 12 minutes to cool completely.

After the eggs have cooled, gently tap them on a hard surface to crack the shells, and carefully peel them under running water. Cut each egg in half, lengthwise, and scoop out the yolks into a mixing bowl.

Combine the yolks with mayonnaise, mustard, dill pickle relish, parsley, dill, and a pinch of salt and pepper. Mix until smooth and creamy for your Christmas Tree Deviled Eggs filling.

If desired, add a drop or two of green food coloring to the filling, stirring well to achieve a vibrant green hue.

Transfer the filling into a piping bag or zip-top bag with a corner snipped off. Fill the halved egg whites with the mixture, aiming for a triangular shape.

Sprinkle diced red bell pepper over the filling to resemble ornaments. Optionally, garnish with extra sprigs of dill or parsley.

Serve immediately, or refrigerate until you're ready to impress your guests.