Place large eggs in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 12 minutes. Then, cool in an ice bath for 12 minutes.

Peel the eggs under running water, slice in half lengthwise, and remove yolks into a mixing bowl. Arrange egg whites on a platter.

In the mixing bowl with the yolks, combine mayonnaise, mustard, dill pickle relish, parsley, dill, and salt. Add food coloring if desired and mix until smooth and creamy.

Transfer the filling into a piping bag, snip the tip, and pipe the mixture into each egg white half, shaping it like a Christmas tree.

Sprinkle diced red bell pepper on top for decoration, resembling ornaments. Garnish with fresh dill if desired.

Serve immediately or refrigerate for up to 2 days. Add decorations just before serving.