Adjust the "devilishness" of these eggs by adding more or less cayenne.
12 hard-cooked eggs, see method above
3 roasted red peppers, finely chopped
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon hot sauce
1/2 teaspoon black pepper
1/2 teaspoon smoked sweet paprika
1/4 teaspoon cayenne
1 small red bell pepper, cut into small triangles, for garnish
1 green onion, dark green portion cut into small triangles, for garnish
2 chives, cut into 1/2-inch pieces, for garnish
Carefully peel eggs and cut in half lengthwise. Place whites in a plastic food storage bag and refrigerate.
For the filling: In a medium bowl, mix yolks with roasted peppers, mayonnaise, mustard, hot sauce, black pepper, paprika and cayenne. Stir until smooth. Adjust for seasoning. Refrigerate until ready to serve. May be made up to 2 days in advance.
When ready to serve, spoon filling into white halves. Use red bell pepper triangles to make horns, green onion triangle to make a goatee and chive pieces for mustache.
Adapted from www.marthastewart.com
Per half-egg: 74 calories (percent of calories from fat, 77), 3 grams protein, 1 gram carbohydrates, trace fiber, 6 grams fat (1 gram saturated), 108 milligrams cholesterol, 72 milligrams sodium.