1. Place the eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat, cover, and let sit for 10 to 12 minutes. Transfer to an ice bath and cool completely.

2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving tray.

3. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, sour cream, relish, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Spoon or pipe the filling into the egg whites.

4. In a separate bowl, mash the avocado with the chives and parsley until smooth enough to pipe. Transfer the mixture to a piping bag fitted with a star tip.

5. Pipe the avocado mixture on top of each filled egg, building upward to create a Christmas tree shape.

6. Decorate with tiny diced red bell pepper pieces as ornaments and top with a small bit of cheddar or yellow bell pepper for the star. Garnish with extra herbs or a light sprinkle of paprika if desired.

7. Chill until ready to serve.