Deviled Egg “Chicks”
Most people are familiar with recipes for deviled eggs. Not my husband, however. When he saw this recipe he asked me if anyone has actually eaten a deviled egg since 1955. Maybe he has a point. Deviled eggs can seem about as boring as cocktail weenies. But these deviled egg chicks hopefully blow the cobwebs off the traditional version. They are inexpensive and easy to make. You can actually spend LESS than $4 and make DOUBLE the amount in this recipe!
Not only are these chicks delicious, but the end product is so cute. Kids can get in on the fun by helping you mash the egg yolk mixture, piping it into the egg white “bodies” and putting the “eyes” and “beaks” on the chicks.
If you want to really have fun with the devil theme, it’s fun to put 2 red pepper triangles on top of the egg whites — so you have real little devils! I definitely know who the little devil is in our house….and that would be Kenya! So this recipe is in honor of all the little devils that are really the angels of our lives!
Deviled Egg “Chicks” (Makes 12 Deviled Eggs or 6 “Chicks”)
6 Large Eggs
1 Tsp Dijon Mustard
1/4 Cup Mayonnaise
1/4 Tsp Salt
Stuffed Olives, cut into disks, optional for the eyes
Red Bell Pepper, cut into tiny triangles, optional for the beak
1. Place the eggs in a pot and cover with cold water.
2. Bring the water and eggs to a boil over high heat.
3. When the water comes to a boil, turn off the heat and let sit for 12 minutes.
4. Drain off the hot water and cover with cold water to cool the eggs.
5. Peel the eggs, cut in half* and place the yolks in a bowl with the mustard, mayonnaise and salt.
6. Mash the mixture into a bowl until smooth.
7. Fill the egg whites with the yolk mixture.
8. Serve.
*If you want to make deviled egg “chicks” as I did in the picture, take a sharp knife and make zig zag cuts through the middle of the egg white. Remove the yolk and make the filling. Place the yolk mixture in a zip lock bag and cut a whole in one end to make a piping bag. Squeeze the yolk mixture into the egg white, place the olive “eyes” and red bell pepper “beak” into the yolk mixture and top with the remaining egg white.
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