1tablespoonrelishsweet or dill, whatever you prefer
½tablespoonyellow mustard
paprikafor sprinkling
salt and pepperto taste
1red bell pepper
1orange bell pepper
24candy eyes
Instructions
Begin by boiling a large pot of water with half of a teaspoon of baking soda and the eggs. The eggs should be covered with an additional inch of water above them. Bring to rolling boil and then cover. Reduce the heat to a simmer. Let the eggs cook for 10 minutes.
Carefully drain the hot water from the pot. Transfer the eggs to a bowl of ice and cold water. Let them cool.
While the eggs are cooling slice your bell peppers into thin strips. Use one slice of the orange to cut out triangles for the beaks.
Once the eggs are cool enough to handle, remove the shells.
Slice the eggs in half and add then add the egg yolks to a medium bowl. Add the mayonnaise, mustard, and relish to the bowl. Mash the yolk in with other ingredients then mix well. Add salt and pepper to taste.
Add the egg yolk mixture back into the egg whites. Sprinkle with paprika. Add the thin strips of bell pepper (I did four and alternated red and orange strips). Add the beaks. Add the candy eyes right before serving (they have a tendency to fade).
Video
Notes
Nutritional information is an estimate only.If transporting these to a Thanksgiving dinner add the candy eyes at location. They have a tendency to fade when there is condensation in a Tupperware container or egg container.