Boil and cool the eggs: Place eggs in a large pot with cold water, cover, bring to a boil, turn off heat and let sit for 12 minutes. Transfer eggs to an ice bath for 10 minutes.

Halve and prepare the yolks: Peel eggs under running water, halve them lengthwise, and scoop yolks into a food processor.

Create the creamy filling: Blend yolks with mayo, mustard, relish, parsley, dill, and seasonings until smooth. Add food coloring if desired.

Pipe the filling: Fill a piping bag with the mixture and pipe it into the egg white halves to create a tree shape.

Decorate with 'ornaments': Top filled egg trees with diced red bell pepper and additional dill for garnish. Serve on a festive platter.