Kelly Williams Recipe

Easter ~ Spring Deviled Egg Chicks!

By Kelly Williams Wildflours


Rating:
Serves:
Makes 8 baby chicks
Prep Time:
Cook Time:
Comments:

I love making these! They are adorable and pretty easy to make, just a tad time-consuming....but worth the smiles they receive!! Hope you try them for Easter or a spring brunch! :)
(Photos by me, second bottom photo was taken at my sister's for Easter. I was sick as a dog so I didn't go all out on the eggs that year, lol! But they were still loved anyways!)

Ingredients

8-10
extra large eggs, hard-boiled (*use older eggs, not fresh)
1/2 cup
heavy mayo, hellmann's
1/8 tsp.
garlic powder
1/4 tsp.
yellow table mustard, french's
1/4 tsp.
salt
1/8 tsp.
fresh cracked pepper
4
pimiento-stuffed olives, cut each into 4 slices
16
tiny-cut triangles of red bell pepper or carrot

Directions Step-By-Step

1
Place eggs in large saucepan or deep frying pan of cold water. Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *because this keeps the yolks in the center as the yolks are heavier than the whites.
Boil and gently stir for 2 minutes. Place on tight fitting lid and turn off heat. Let sit for 30-35 minutes. (Depending on how large your eggs are.)
Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes. Carefully peel eggs. (*This is easy if eggs are older. As eggs age, they shrink slightly inside. So when you boil them, you have a little room between the membrane to peel them easier.) Rinse with cold water to remove any tiny pieces of remaining shell, place on paper towel.
Slice thin slice off bottom (large end)of each egg, *this will ensure they stand up later. With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops. CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out. Place yolks in mixing bowl, mash WELL with fork. Stir in rest of ingredients except olives and peppers. Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently. Place on olive slices for "eyes", pressing them into the exposed filling gently. Push 2 triangles of red pepper (or carrot) into filling to make "beak". ***You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;)

About this Recipe


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16 Comments

user
Kelly Williams Wildflours
Apr 4, 2012
Thanks, Bernice! I've been making these for many, many years, so I don't remember where I got the general idea from originally. But the filling recipe is mine. If it's exactly the same as the magazine, they probably copied my recipe from food.com where I posted it years ago. But I think that's great!! :D Glad it's circulating and hope many make them! :D You all have a very Happy Easter! :D And thanks again!! :D :D
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Bernice Mosteller candychristmas
Apr 3, 2012
I tried this recipe and say it's Family Tested & Approved!
user
Bernice Mosteller candychristmas
Apr 3, 2012
This recipe is in the Carolina Country magazine, beside of the peep cake that I submitted and Colleen Cleppe submitted the pictures. Very, very adorable, but a little time consuming. I can say it's family tested and approved
user
Rose Selvar potrose
Apr 3, 2012
{{HUGGGGGS}} to you too 'sis'! 4/03/12
I really do love these cute little 'peeps'!
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Kelly Williams Wildflours
Apr 3, 2012
Hugs to you both!!! :D :D