Deviled Egg Chicks for Easter
Chicks out of some of the eggs.
To start with, hard cook your eggs however you like. I use my Eggsact Egg Timer, just cause I love it and have been using this particular one for almost 20 years. I learned a long time ago, I cannot time eggs correctly using a timer, but with this, I can.
After cooling and peeling the eggs, reserve a couple of eggs for these cute little chicks.
Cut a little slice off of the bottom of the egg, so that it can sit nicely without falling down. Then cut the egg across about a third of the way down, and scoop out the yolk, being careful you don’t split it.
Add that yolk to the rest of the egg yolks, and make your filling however you like. I was a purist with these, just a little mayo, mustard and a touch of miracle whip, plus some fresh ground pepper. Place the yolk filling in a piping bag with a star tip or just place the filling into a ziploc bag and snip off a corner for piping the filling into the eggs.
Fill the white and then pipe a little more of the filling into the cap (the top third you cut off), and place on top, at a slight angle.
Add some eyes, I used Capers, but you can use pickles, or black olives or… And then add the beaks. I used some Colby Jack cheddar cause I was too lazy to peel a carrot and cut it into pieces. But I think either a carrot or regular cheddar cheese would have been better. And go ahead and pipe a little of the filling onto the pieces you cut off of the bottom. If you haven’t eaten them already. (I ate a couple, well, gee, deviled eggs? I mean who can resist them?)
I then decorated them all purty with some paper parasols, and got them ready to take with me to NPA. The toothpicks you see there were to help tent the plastic wrap so the pretty piping didn’t get smooshed.
I did notice that people were eating the other eggs, but no one was touching any of the chicks.