Deviled Egg Chicks Recipe 455

EASTER CHICK DEVILED EGGS

Steps:

• Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
• Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
• Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
• Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

DEVILED EGG CHICKS RECIPE - (4.5/5)

Steps:

• Cut a 1/2" slice off the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use. Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth. Fill a pastry bag with the yolk mixture and fit the bag with a small tip. Pipe the yolk mixture back into the hollowed hard-boiled eggs until they're slightly over-filled and you have a small mound. Place the top of the egg white (you sliced off earlier) on the yolk at an angle. Then, take two pieces of olive and create eyes, followed by a julienned carrot to make a nose. Refrigerate until ready to serve. Tip: Add a little vinegar to the water when you hard-boil your eggs and it'll keep the shells from cracking. Also, plunge the eggs into ice water just after cooking and the shells will come right off.

CUTE DEVILED EGGS CHICKS FOR EASTER

Steps:

• De-shell the eggs and cut the top 1/4 off each egg making sure to save the top (it's the head topper!). Then, cut a very small sliver of egg off from the bottom so that it's able to stand upright
• Note: I've found that it's much easier if you use the thick part of the egg for the topper and the thinner part for standing. Basically, this is the opposite of how they would sit in an egg carton. However, this makes it easier to scoop out the yolk without breaking the egg.
• Very carefully, use a small spoon (I use a baby spoon and paring knife) to scoop out the yolk from the egg being extra careful not to break the egg. Once all yolks have been scooped into a bowl add in the dry mustard, sundried tomatoes, yogurt, mayonnaise and salt and pepper. Mix well.
• Place the mixture in the fridge to chill.
• Prepare the carrots. Peel the carrots as usual.. Then, use the julienne peeler to strip the carrot into thin stems and cut them so they're roughly 3/4 inch long. You need 42 small pieces (36 for the feet and 6 for the noses).
• In each egg, poke in six carrots towards the bottom to mimic "feet" on chickens. Do this for all the eggs, gently placing them on your serving tray when finished. Fill a piping bag with the egg mixture and carefully pipe the mixture back into each of the eggs making sure it comes up about half an inch over the top. Careful not to fill the eggs too much so they explode.
• Take the tops of the eggs and carefully place them on top of the yolk mixture at an angle leaving room for a "face". Next, take the tweezers and place the peppercorns in for eyes and the triangle carrots in for the nose.
• That's it! Chill in the fridge until ready to serve.

CHICKS-ON-THE-RANCH DEVILED EGGS

Steps:

• Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.

DEVILED EGG CHICKS!

Steps:

• 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! ;).