red pepper, cut into four 1/2-inch (1 cm) wide strips
green pepper, cut into four 1/2-inch (1 cm) wide strips
sprigs fresh dill
Place eggs in single layer in saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) over eggs. Bring to boil over high heat. Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water.
Peel eggs and halve lengthwise; place on serving plate. Remove yolks carefully with small spoon; transfer to small bowl. Add mayonnaise, mustard, vinegar, paprika, salt and pepper. Mash with fork until smooth; transfer to piping bag fitted with large tip. Pipe evenly into egg white halves.
Cut 6 triangles from each red pepper strip to make 24 small triangles. Repeat with green pepper. Place 2 pieces of red pepper on eggs to resemble devil’s horns. Place 2 pieces of green pepper on eggs to resemble fangs. Snip chives into 24 pieces; place 2 pieces on each egg to resemble eyes. Snip dill into 12 smaller sprigs; place over fangs to resemble a moustache. Refrigerate until serving.