1. Place eggs in a saucepan and cover with cold water. Bring to a boil.

2. Reduce heat and simmer for 10 minutes.

3. Transfer eggs to an ice bath and cool completely.

4. Peel the eggs and cut them lengthwise.

5. Remove yolks and place them in a bowl.

6. Mash yolks with a fork until smooth.

7. Add mayonnaise, mustard, lemon juice, salt, and pepper. Mix until creamy.

8. Add the food coloring if desired and mix.

9. Pipe the mixture back into the egg whites, shaping a small cone.

10. Press chopped herbs onto the filling to resemble branches.

11. Add small red pepper cubes as ornaments.

12. Refrigerate until ready to serve.