Santa Deviled Eggs

• 12 hard-boiled large eggs
• Hot water
• 2 teaspoons red food coloring
• 1/2 cup mayonnaise
• 4-1/2 teaspoons Dijon mustard
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon paprika
• 1 tablespoon horseradish sauce, optional
• 1 tablespoon capers, drained
• 1 to 2 ounces thick sliced deli ham, cut into 24 pieces
• 1/2 roasted sweet red pepper strips, cut into 24 thin pieces
• 1/3 cup cream cheese, softened

1. Peel and cut eggs lengthwise in half. Remove yolks and place in a small bowl. Fill a mug 1/3 full with hot water. Stir in food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Drain eggs on paper towels, cut side up.
2. In a small bowl, mash yolks. Stir in mayonnaise, mustard, pickle relish, paprika and, if desired, horseradish sauce. Spoon or pipe into each egg white. Attach capers for eyes, a ham piece for a nose and a pepper piece for a mouth.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #16 star pastry tip. Fill bag with cream cheese. Pipe eyebrows, mustache and beard on face; pipe pom-pom and trim on hat. Refrigerate, covered, until serving.

eggs, water, red food coloring, mayonnaise, mustard, sweet pickle, paprika, horseradish sauce, capers, deli ham, sweet red pepper, cream cheese

Taken from www.tasteofhome.com/recipes/santa-deviled-eggs/ (may not work)