Start by placing the eggs in a large pot, covering them with about 2 inches of cold water. Bring to a rolling boil, then cover and reduce heat to medium-low for 12 minutes.

Transfer the eggs to a bowl with ice water and cool for 12 minutes.

Peel the eggs under running cold water and slice in half lengthwise to remove the yolks.

In a food processor, combine yolks with mayonnaise, mustard, dill pickle relish, parsley, dill, green food coloring, kosher salt, and black pepper. Blend until smooth.

Fill a piping bag with the yolk mixture and pipe it into each egg half to form a triangular shape.

Sprinkle the tops with diced red bell pepper as decorative ornaments.

Garnish with additional dill before serving and enjoy your festive appetizer!