Monday, April 25, 2011

Deviled Egg Easter Chicks






Deviled Egg Easter Chicks

Dan and I took these Deviled Egg Easter Chicks to a friends house for Easter Dinner. The hostess, Christy, who is a fabulous food blogger, appreciated the cuteness, and the kids liked em too. I ran across the idea on the Internet at all recipes.com and just HAD to give them a shot. They are a little time consuming but definitely worth it. Especially when you only get to make them once a year. Through trial and error I came up with a good technique and a delicious recipe to share with you.

These Deviled Egg Easter Chicks would be a fun recipe for the kids to help with. They could put on the eyes and nose. If you have a picky eater, this is a fun way to get them to eat healthy. Kids always like to help create and eat fun food.

Ingredients

12eggs (older eggs peel easier)

1/2 cup mayonnaise

1/2 cup fresh shaved Parmesan copped up

2 full tsp finely chopped purple onion

1/2 tsp curry powder

1/2 tsp yellow mustard

1/8 tsp black pepper

1 TB pickle or olive juice

Kale (For greenery)

A few stuffed green olives

1 carrot




Directions

Hard Boil the 12 eggs

- place eggs in single layer in pot and cover with water about an inch above eggs.

- cover and bring to a boil

- once it comes to a boil, remove from the heat and leave covered for 15 minutes

- after 15 minutes, place eggs in cold ice water until cooled

(keep eggs in fridge until ready to use)

-Peel Eggs

(trick - tap on counter and/or roll in hands to crack egg all over, peel with side of thumb under water.)

-Cut a thin slice off the bottom of each egg to make it sit up straight by itself.

-About 1/3 of the way down the egg, use a paring knife to deeply cut the zig-zags in the eggs.

-Pull Egg parts apart and carefully scoop out yolks.

-Put yolks in a bowl and smash them with a fork.

-Add the Mayonnaise, Parmesan, onion, curry, mustard, pepper, and olive juice to the smashed yolks. Mix well.

- Next I used a frosting piping bag and tip to squirt the mixture into the larger bottom half of the egg white, but if you don't have a bag and tip you could probably just spoon it in there.

-Place the egg white tops on top of the yolk mixture.

-Slice the green olives to make eyes, and the carrot to make little beaks.

-Gently press the eyes and beaks into the chick.

-Place chicks on a bed of Kale if desired. (it is also handy to help keep unsteady chicks standing)

-Refrigerate until serving.

ENJOY!!

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