Slice red pepper to create horns and eyes as seen in picture.  Slice black olives to create a mouth as seen in picture.  Arrange horns, eyes and mouth on the eggs and ENJOY!

Deviled Eggs

12           Eggs (24 halves)

1    TBS   Mustard

2    TBS   Mayo

1    TSP   Vinegar

1             pinch sugar

               Salt and pepper

               Nutmeg (optional)

Hard boil eggs.  Peal eggs.  Slice each egg in half and put the yellow in a bowl.  Mix egg yellows with mustard, mayo, vinegar, sugar, salt and pepper.  Put even amounts back into egg whites.  If desired top with nutmeg.  

Carefully cut a thin slice off the bottom part of each egg so that it will stand upright on a plate, taking care not to slice into the yolk. Discard the slice of egg white.  Slice through the egg about 1/3 of the

way down from the top. Ideally, you should be into the yolk at this point.  With a small spoon, hollow out the top and bottom portions of the egg, depositing the yolk into a small bowl. Separate the deeper egg white “bowls” and the “caps” into different piles. Carefully place two olive bits onto the filling as “eyes,” and position a carrot triangle as a “beak.”  Maybe raisins for eyes would also work.