Fresh chives or parsley, finely chopped for extra greenery
Instructions
Place your eggs in a single layer in a saucepan and cover them with water by at least one inch. Bring the water to a rolling boil, then remove from heat, cover, and let them sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to ensure they are easy to peel and have no green rings around the yolks.
Once cooled, gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the white halves aside on a serving platter, making sure they are patted dry so the filling stays in place.
To the bowl with the egg yolks, add the ripe avocado, mayonnaise, mustard, salt, and garlic powder. Use a fork or a handheld mixer to mash and blend everything together until the mixture is completely smooth and vibrant green. For an extra smooth texture, you can even pass the mixture through a fine mesh sieve.
Transfer the green yolk mixture into a piping bag fitted with a large star tip. Pipe the filling into the center of each egg white, swirling it upward in a tall, conical shape to resemble a small evergreen tree. If you do not have a piping bag, a plastic sandwich bag with the corner snipped off will work, though the star tip gives the best needle like texture.
Carefully place your tiny yellow bell pepper stars on the top of each green mound. Dot the sides of the “trees” with the finely diced red bell pepper ornaments. Sprinkle a few chopped chives around the base or over the top for a finished, professional look.
