Deviled Egg Chicks
These are ADORABLE! And, they’re a great way to use up all those leftover eggs after the big hunt. Make them the centerpiece on your table!
- 12 eggs, hard boiled and peeled
- 1/2 cup mayonnaise
- 2 teaspoon yellow mustard
- 1 teaspoon salt
- 1/2 tablespoon apple cider vinegar
- 1 carrot, peeled and julienned (for the beaks)
- 3 black olives, diced small (for the eyes)
Adapted from qvc.co
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.