Peel the eggs. Use a v-shaped tool, like a straw cut down the middle and folded in half, to cut a jagged top off of each egg. Cut a flat bottom on each egg so it can stand up.

Carefully remove the yolks and put them into a food processor.

Add the mayonnaise, mustard, apple cider vinegar, and salt. Process until smooth.

Scoop the filling into a piping bag and fill back into the bottom half of the eggs, piling it up as high as needed to make a face on each egg. Put the tops back on the eggs, making sure there's room for a face.

Add the eyes and beak. For the eyes, we use peppercorns. For the beaks, we use a little piece of orange bell pepper or carrot, cut into a wedge.