Makes 2 dozen deviled eggs
1 dozen hard boiled eggs, peeled
2 teaspoons dijon mustard
1/3 cup mayonnaise
Optional: 1 tablespoon minced shallot
white pepper to taste
sea salt to taste
2 green peppers
- Cut each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter or shallow container.
- Using a fork, mash up the yolks and add mustard, mayonnaise, shallot, salt and pepper.
- Spoon or pipe the egg yolk mixture into the egg white halves.
- Cut thin, wide slices along the side of the pepper and cut these pieces into thin 1-inch long strips. Cut more thin slices from the other pepper and cut 72 1/2-inch thin strips for making the football laces. Gently press the short pieces into the eggs lengthwise, then press long pieces over the short pieces, evenly spaced, to mimic laces.