Place the eggs in a single layer in a saucepan and cover them with at least an inch of water. Bring the water to a boil, then immediately remove the pan from the heat, cover it, and let the eggs sit for 10 to 12 minutes. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then gently crack and peel them under cool running water.
Slice the peeled eggs in half lengthwise and carefully remove the yolks, placing them into a small mixing bowl. Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, salt, and black pepper, then stir until the mixture is completely smooth and creamy.
Transfer the yolk mixture into a piping bag fitted with a star tip, or simply use a plastic storage bag with the corner snipped off. Carefully pipe the filling into the hollowed out centers of the egg whites, slightly mounding the filling so it sits just above the rim of the egg.
Arrange the filled eggs in a circular pattern on a large round serving platter to resemble the shape of a wreath. Tuck small sprigs of fresh dill or curly parsley around the base of each egg and in the center of the platter, ensuring the greenery is lush and covers the gaps between the eggs.
Dice the red bell pepper into very small, uniform squares or use a small round straw to punch out circular dots. Place two or three of these red pepper pieces on top of each deviled egg or nestled within the herbs to act as holly berries. Sprinkle a tiny bit of smoked paprika or chopped chives over the top for a final pop of color and flavor.
