Ingredients:

  • 6 Large Eggs
  • 1 tbsp Baking soda
  • 1/4 cup Premium mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp Apple cider vinegar
  • 1/4 tsp Smoked paprika
  • 1/8 tsp Salt
  • 1/8 tsp White pepper
  • 1 Red bell pepper, sliced into thin strips
  • 1 Orange bell pepper, sliced into thin strips
  • 1 Small carrot, carved into 12 tiny triangles
  • 24 Candy eyeballs
  • 12 Mini pretzel twists, broken into pieces
  • 1 tbsp Fresh chives, minced

Instructions:

  1. Place eggs in a single layer in a pot, cover with an inch of water and 1 tbsp baking soda, and bring to a rolling boil.
  2. Once boiling, turn off the heat, cover, and let sit for exactly 12 minutes.
  3. Immediately transfer eggs to an ice bath for 10 minutes until chilled to the core.
  4. Peel the eggs and slice them lengthwise. Gently remove the yolks.
  5. Push the yolks through a fine-mesh sieve into a mixing bowl to ensure a smooth texture.
  6. Whisk the sieved yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and white pepper until a silky emulsion forms.
  7. Transfer the mixture to a piping bag with a large star tip and fill each egg white half.
  8. Arrange red and orange bell pepper strips at the top of the egg for feathers. Place two candy eyeballs, a carrot triangle for the beak, chives for the wattle, and pretzel pieces for the feet.