Ingredients
12 hard-boiled large eggs1/2 cup mayonnaise1/2 cup shredded Parmesan cheese2 teaspoons finely chopped onion1/2 teaspoon curry powder1/2 teaspoon prepared mustard1/8 teaspoon pepper6 pimiento-stuffed olives1/2 small sweet red pepper
Preparation
Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way down from the top end. Carefully remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops.
Cut each olive into four slices; attach to eggs for eyes. Cut twelve small triangles from red pepper; attach to eggs for beaks. Refrigerate until serving.
