Deviled Egg Chicks!
"These are adorable and pretty easy to make, just a tad time-consuming....but worth the smiles they receive!! Hope you try them for Easter or a spring brunch! :)"
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
8 chicks
ingredients
- 8 extra-large eggs, hard-boiled
- 1⁄2 cup heavy mayonnaise
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon prepared mustard (table)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh coarse ground black pepper (optional)
- 4 pimento stuffed olives, slice each into 4 slices
- 16 slices red bell peppers, tiny triangles, can sub carrots
directions
- Place eggs in saucepan of cold water.
- Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
- Boil and gently stir for 2 minutes.
- Place on tight fitting lid and turn off heat.
- Let sit for 25 minutes.
- Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.
- Carefully peel eggs. *This is easy if eggs are older.
- Rinse with cold water, place on paper towel.
- Slice thin slice off bottom of each egg, *this will ensure they stand up later.
- With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops.
- CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out.
- Place yolks in mixing bowl, mash WELL with fork.
- Stir in rest of ingredients except olives and peppers.
- Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently.
- Place on olive slices for "eyes", pressing them into the filling gently.
- Push 2 triangles of red pepper into filling to make beak.
- *****You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;).
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Reviews
-
These were a hit! however....I found that trying to cut the eggs in a zigzag pattern was close to impossible so I cut them straight across and they looked just fine. Check out my pics. Thanks for a keeper! -
Wow! I forgot to rate this recipe! This was a huge hit last year at a brunch I went to. On step #10 I found it easier to cut the egg completly in half rather then just 1/3. I also think next time I make this I will use smaller eggs then the extra large, only because it was a bit too much for just 1 serving. I did love the idea though! I used some of the pimento from the olives for the beak rather then red bell pepper. Thanks for the cute idea it was a huge hit! -
These eggs are a nice surprise on a buffet table. I colored the peeled eggs in 1 cup water plus 8-10 drops food coloring before cutting the top section. I didn't have any olives, so I used a few small pieces of red bell pepper for the eyes. Thanks for posting such fun recipe! -
So fun! I didn't have green olives so used kalamata instead. I also added little bits of carrot for feet.
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Such a cute idea! I used our own favorite filling, but otherwise followed the directions using the zigzag pattern, adorable olive eyes and red bell pepper beak. Thanks for sharing!
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
