Place the eggs in a large pot. Cover with water about one inch above the eggs.

Add the vinegar to the pot.

Bring to a roiling boil.

Turn off the heat, cover, and let sit for 15 minutes.

Rinse in cold water.

When eggs are cool enough to handle, peel, and cut in half.

Remove the yolks from each half. Transfer to a food processor.

Add the mayonnaise, mustard, and apple cider vinegar.

Pulse until smooth.

Transfer to a piping bag.

Cut a sliver off of the bottom of the egg halves so they stand upright.

Place on a serving dish.

Pipe a round shape into the hole and then another smaller round shape on top.

Push 2 peppercorns into each top round shape for eyes.

Cut a small circle out of the mozzarella and place on top.

Trim the bottom of the Peppadew peppers so they lie flat.

Place the pepper on top of the mozarella circle.

Cut a beard shape and a sliver for a mustache out of the mozzarella.

Cut a tiny piece out of the Peppadew trimmings for a mouth.

Assemble and place underneath the peppercorn eyes.

Serve immediately or cover loosely with plastic cling film and chill before serving.