CHICKS DEVILED EGGS RECIPE
These hatching chicks deviled eggs are the perfect appetizers to start Easter brunch with a smile. They are almost too cute to eat. Almost.
Provided by Cheryl Najafi
Categories appetizers
Number Of Ingredients 9
Steps:
- Place eggs in single layer in large pot. Fill pot with cold water until eggs are covered by about 1". Bring eggs, uncovered, to a rolling boil.
- Remove pot from heat after boil is achieved and cover tightly with lid. Set timer and allow eggs to sit, covered, 13 minutes.
- Carefully remove eggs from pot and place in bowl of ice water to cool and let cool completely, then remove shells.
- Cut top 1/3 of eggs in a jagged pattern to create the top "shell" and gently pull out yolks. Rinse out egg whites.
- In a bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag. Pipe egg yolk mixture into egg white bottoms.
- Place egg tops on piped egg yolks to create the top "shell". Insert 2 small carrot pieces in egg yolk mixture to create beak. Insert 2 peppercorns in egg yolk mixture to create eyes. Insert 2 small carrot pieces in the top "shell" (use small knife to slit egg to make it easier).
- Put on a surface that will keep your chicks upright (we used napkin rings).
Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Protein 6 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 212 mg, Sodium 88 mg, Fiber 0.2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
HATCHING CHICKS DEVILED EGGS RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 6
Steps:
- Boil eggs; cool under cold tap water or in ice water until they can be handled. Then peel, rinse, and dry eggs. While eggs are boiling, cut 12 feet and 12 small triangles for beaks from carrot chips. Feet may be left off, if desired. Cut a thin slice from the large end (bottom) of each egg so it will sit flat. Cut off the top third from each egg. Carefully remove the yolks and place in a small mixing bowl along with about 1/3 cup mayo, salt and pepper to taste, and sugar, if desired. Beat with mixer until smooth and creamy, add a dab more mayo if needed to blend. Spoon or pipe the mixture into the egg white bottoms. (I piped it from a plastic ziptop bag.) Replace the tops. Carefully position 2 peppercorns (or tiny pieces of black olives, or capers) for eyes (I used long tweezers to do this). Position 2 triangles, slightly separated, for the beaks. Place feet in front of chicks. Refrigerate until serving.
EASTER CHICK DEVILED EGGS
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
Provided by rachelu
Categories Appetizers and Snacks Snacks Kids Cute and Fun
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g
DEVILED EGG CHICKS RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 7
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.
CHICKS-ON-THE-RANCH DEVILED EGGS
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
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