Looking for something special to add to your Spring table? While deviled eggs are perfect just as they are (my opinion only!), THESE deviled eggs are so cute & so A-DOR-ABLE! They’ll be the talk of your Easter or Spring feast!
Ingredients
- 12 lg eggs, hard boiled (see NOTE) & peeled
- 1/3 c mayonnaise
- 1-1/2 t dijon mustard, or add to taste
- 1/4 t garlic powder
- 1/8 t salt, or to taste
- 1 small carrot, peeled & sliced into thin rings
- 6 black olives
With a sharp knife, slice off a very thin layer from the base of the egg (to give it a flat surface to stand on). Cut off a generous top 1/3 of the egg. Squeeze around the egg base gently to loosen the yolk and pop it out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks & mash with a fork. Add mayonnaise, dijon, garlic powder & salt. Mash everything together until smooth. Transfer mixture to Ziploc or pastry bag & pipe generously into egg bases. Place top 1/3 of egg back over the base & press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw until the little circles of olives pop out. For the beaks, cut each ring into sixths. Insert 2 olive spots for eyes & 1-2 carrot wedges for the beaks.
Set chicks on a platter & garnish with fresh parsley or dill for “grass”. Enjoy!
NOTE:
– Here’s my easy-peasy way to hard boil eggs. Place eggs in deep saucepan & add enough cold water to cover eggs by 1″. Put pan over med-high heat & bring to rolling boil. Cover pot, turn off heat & let sit for 10 min. Rinse for 30 sec in cold water & they’re good to go!