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Eggs-Easter Egg Recipe – Deviled Egg Chicks Recipe

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This recipe for Eggs-Easter Egg Recipe – Deviled Egg Chicks is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Deviled Egg Chicks:

12 large eggs, hard boiled and peeled
⅓ cup mayonnaise
1 ½ tsp dijon mustard*, or add to taste
¼ tsp garlic powder
⅛ tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives

Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add ⅓ cup mayonnaise, 1 ½ tsp dijon (or add to taste), ¼ tsp garlic powder and ⅛ tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top ⅓ back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.

Recipe Notes

*No dijon? No problem! Substitute with 1 ½ tsp white wine vinegar
Directions:
Directions:

 

 

 

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