Football 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*

Instructions:

1. 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.
2. Using a fork, mash up the yolks and add mustard, mayonnaise, shallot, salt and pepper.
3. Spoon or pipe the egg yolk mixture into the egg white halves.
4. 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.

*Fresh cut up chives would also work great.