Boil the eggs by placing them in a pot and covering with cold water. Bring to a gentle boil, cover, and turn off the heat. Let sit for 10-12 minutes. Cool in an ice-water bath before peeling.

Once cool, peel the eggs under cool running water. Cut in half and scoop out the yolks into a mixing bowl.

Mash the yolks with the avocado until smooth, then mix in Dijon mustard, lemon juice, and season with salt and pepper. Fold in Greek yogurt and chives or parsley if using.

Pipe the yolk mixture into the egg whites, swirling to resemble Christmas trees.

Decorate with paprika, add bell peppers for lights, and place yellow bell pepper or cheese stars on top.

Garnish with dill or parsley and serve chilled or at room temperature.