Pull-Apart Deviled Egg Christmas Tree

Directions

1. Cut eggs in half lengthwise. Remove the yolks to a large bowl; set aside egg whites. Mash the yolks with pepperoncini juice, pepperoncinis, garlic and avocado until smooth. Stir in cilantro, salt, pepper and chili powder.
2. On a large platter or serving board, arrange the egg white halves in staggered rows as follows: 1 egg, 2 eggs, 3 eggs, 4 eggs, 3 eggs, 4 eggs, 5 eggs, 6 eggs. With the four remaining egg halves, arrange to make a 2x2 tree trunk at the base of the tree.
3. Cut a small hole in the tip of a piping bag or corner of a food-safe plastic bag; insert a medium round tip. Transfer half the avocado mixture to the bag. Generously pipe into the egg white halves. Dollop the remaining filling over the deviled eggs; use an offset spatula to spread the filling so eggs are mostly covered.
4. Sprinkle the tree trunk with the cooked bacon. Arrange the red bell pepper in a zigzag pattern over the eggs to resemble a strand of garland.
5. Use a 2-in. star-shaped cookie cutter to cut a star from half of the yellow bell pepper. Place it on top of the deviled egg tree. Cover; refrigerate until ready to serve.