1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 12 minutes. Then transfer to an ice bath to cool.

2. Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Set the egg whites on a serving platter.

3. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Mix until creamy and well combined.

4. Transfer the filling into a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped off. Pipe the yolk mixture into each egg white in a spiral to form a tree shape.

5. Top each piped egg with a small piece of red bell pepper as a star. Add bits of yellow corn or yellow bell pepper for lights. Sprinkle chopped parsley to resemble pine needles.

6. Chill until ready to serve. Arrange on a platter with fresh greens for a festive touch.