12 hard boiled eggs, cooled and peeled
2 tsp Dijon mustard
4 drops hot sauce
2 Tbsp apple cider vinegar
1/4 tsp kosher salt
1/2 cup mayonnaise
1/4 tsp pepper
2 black olives
1 small carrot
Place egg on a cutting board on its side. Make two cuts, one very thin one at the bottom so the egg will sit flat and another 3/4 of the way up, taking off the top like a lid. Repeat with all 12 eggs.
Carefully remove yolks and place them in a separate bowl. Mash until fine and mash in the mustard, hot sauce and vinegar to form a paste.
Add mayonnaise, salt and pepper mixing until smooth.
Transfer mixture to a piping bag or ziploc bag with the corner snipped. Fill each egg generously up and beyond the brim. Top with the “lid.” Continue with remaining eggs.
Cut olives into small, square pieces using kitchen shears. Using a vegetable peeler, shave off small pieces of carrot, trimming with kitchen shears to get the desired shape. Use olive pieces for eyes and carrot shavings for the nose.