Halve the eggs vertically, remove the yolks and put into a bowl. Mash them with a fork. Add mayonnaise, mustard sauce, red chilli sauce and mix well. Pass through a fine sieve to make it smooth. Chill in a refrigerator for 10-15 minutes.
Arrange the egg whites on a serving platter. Put the yolk mixture into a piping bag fitted with a star nozzle and pipe rosettes into the cavities of the egg whites. Chop red capsicum into small cubes.
Place one piece on each egg over the yolk rosette.
Place a small piece of parsley next to the capsicum and serve.