1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Turn off the heat, cover, and let them sit for 10-12 minutes. Transfer immediately to an ice bath.

2. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and set the whites aside.

3. In a mixing bowl, mash the avocados with lemon juice. Add the yolks, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.

4. Transfer the filling to a piping bag fitted with a star tip. Pipe tall swirls into each egg white half, forming a tree shape.

5. Slice cherry tomatoes or use mini mozzarella balls as tree ornaments and place one on each egg. Cut small stars from red bell pepper and place on top.

6. Sprinkle with paprika for a festive look.

7. Chill in the refrigerator for at least 30 minutes before serving to firm up and enhance flavor.