Hatching Chicks Deviled Eggs
These cute deviled eggs will be the talk of your family and guests at your Easter family gathering, BBQ cookout, or potluck.
- 6 hard-boiled extra large eggs
- Mayo, as needed
- Salt and black pepper, to taste
- 1/2 teaspoon sugar, optional
- Peppercorns, for eyes
- Carrot chips, for beaks and feet
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.