6 eggs 1 tbsp. mayo 1½ tsp. spicy brown mustard 1 tsp. sour cream salt & pepper to taste 1 large red bell pepper
Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and boil for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice the eggs. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
In a small mixing bowl, mix egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown deli mustard and a nice sprinkle of salt and pepper to taste. cover with cellophane and refrigerate.
Slice the sides of a large red pepper so you have 2 big pieces. Use your knife to cut the white webbed part off without cutting too deeply into the pepper, as best as you can.
Turn the pepper slice over, and press it gently until it’s more flat.
Use a VERY sharp knife to slice upward, then down, then cut little triangles into the bottom of the wing, and connect the bottom slice to the top slice.
Slice tiny little horns out of the remaining pepper.
When ready, fill the egg whites, and carefully place your wings and horns. Eat them fast before they fly into the night!