Cook the Eggs: Place large eggs in a pot and cover with water. Bring to a boil, reduce heat, and simmer for 12 minutes. Transfer to an ice bath for 12 minutes.

Prepare Filling: Peel the eggs and slice them in half. In a food processor, blend yolks with mayonnaise, mustard, relish, parsley, and dill until smooth.

Pipe the Trees: Fill a piping bag with the mixture, cut a small hole at the tip, and pipe into egg whites to resemble Christmas trees.

Decorate the Trees: Sprinkle diced red bell pepper over each egg and add additional sprigs of dill as desired.

Serve or Store: Serve immediately or refrigerate for up to 2 days. Enjoy within a day for best flavor.