Fill a pot with water, add the eggs, and bring it to a boil over medium heat. Once boiling, cover the pot and remove it from the heat; let the eggs sit for 12 minutes.

Carefully transfer the eggs to an ice bath immediately. Let them sit for about 5 minutes to halt the cooking process.

Gently tap the cooled eggs on a hard surface, then peel them under cool running water. Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.

In the bowl with the yolks, add mayo, Dijon mustard, salt, pepper, and green food coloring. Mash everything together until smooth.

Use a spoon or piping bag to fill the egg whites with the yolk mixture.

Sprinkle the diced red bell peppers on top and garnish with parsley or chives.