DEVILED EGG CHICKS
Steps:
- Peel and wash the eggs. Use a v shaped tool, like a straw cut down the middle and folded, to cut a jagged top off of each egg.
- Cut a flat bottom on each egg. Cut off the smallest amount of egg white to make a flat surface.
- Carefully remove the yolks and put them into a bowl or food processor.
- Add the remaining ingredients and stir or process until smooth. This can be as smooth or lumpy as you prefer.
- Scoop or pipe the filling back into the eggs, piling it up as high as needed to make a face on each egg. Put the tops back on the eggs, making sure there's room for a face.
- Add the eyes and beak.
Nutrition Facts : Calories 120 kcal, Carbohydrate 1 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 189 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKS-ON-THE-RANCH DEVILED EGGS
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1/2 dozen.
Number Of Ingredients 8
Steps:
- Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.
Nutrition Facts :
DEVILED EGG CHICKS!
These 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! :)
Provided by Wildflour
Categories < 60 Mins
Time 1h
Yield 8 chicks
Number Of Ingredients 8
Steps:
- Place eggs in saucepan of cold water.
- Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
- Boil and gently stir for 2 minutes.
- Place on tight fitting lid and turn off heat.
- Let sit for 25 minutes.
- Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.
- Carefully peel eggs. *This is easy if eggs are older.
- Rinse with cold water, place on paper towel.
- Slice thin slice off bottom 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 filling gently.
- Push 2 triangles of red pepper 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! ;).
Nutrition Facts : Calories 86.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 208.3, Sodium 154.7, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 7.2
CLASSIC DEVILLED EGGS
Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like
Provided by Esther Clark
Time 30m
Number Of Ingredients 8
Steps:
- Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
- Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
CHICKEN DEVILED EGGS
Make and share this Chicken Deviled Eggs recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
- Mash yolks with fork. Add chicken, mayo, onion, mustards, hot sauce and parsley. Blend well.
- Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 3.5, Cholesterol 295.7, Sodium 899.5, Carbohydrate 7.2, Fiber 2.2, Sugar 2.2, Protein 16.8
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
More about "chick deviled egg food"
DEVILED EGG CHICKS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (3)Total Time 25 minsCategory AppetizerCalories 109 per serving
- Using a knife, carefully cut around the middle of your egg with a zigzag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges.
- If you'd like your chicks' 'shells' to be colored, set the cut egg whites in cups filled with water and a few drops of the food coloring of your choice. The longer they sit, the more vibrant their color will be. When your ideal colors are achieved, drain them on paper towels.
- Blend the mayo, mustard, and egg yolks together until they are thick and creamy. You may need less mayo than is called for in order to create a very thick mixture. If it's too thin, the weight of the egg tops will squish the filling out.
DEVILED EGG CO - 128 PHOTOS & 41 REVIEWS - YELP
From yelp.com
AN ADORABLE HATCHING CHICK DEVILED EGG …
From sheknows.com
DEVILED EGG CHICKS | EGGLAND'S BEST
From egglandsbest.com
EASTER EGG RECIPE - DEVILED EGG CHICKS
From natashaskitchen.com
SMOKED DEVILED EGGS - THE COOKIN CHICKS
From thecookinchicks.com
FRIED DEVILED EGGS - IMMACULATE BITES
From africanbites.com
DEVILED CHICKS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
DEVILED EGGS WITH SOUTHERN FRIED CHICKEN SKIN | MCCORMICK
From mccormick.com
22 BEST CHICKEN DEVILED EGGS IDEAS | DEVILED EGGS, RECIPES, FOOD
From pinterest.com
DEVILED EGG SALAD - FIT FOODIE FINDS
From fitfoodiefinds.com
DEVILED EGGS - EASY CHICKEN RECIPES
From easychickenrecipes.com
DEVILED EGG CHICKS FOR EASTER - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
EASY DEVILED EGG CHICKS FOR EASTER - GARLIC & ZEST
From garlicandzest.com
MENU — JUST SOUL CATERING
From justsoulcatering.com
DEVILED EGG CHICKS - CLASSIC DEVILED EGGS FOR EASTER
From savoryexperiments.com
MENUS | TED'S BULLETIN IN THE DMV
From tedsbulletin.com
PIEDMONTHERITAGEPOULTRY
From piedmontheritagepoultry.com
20 BEST MOTHER'S DAY APPETIZERS - EASY APPETIZERS FOR MOM
From thepioneerwoman.com
BEST CLASSIC DEVILED EGGS RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
FARM FRESH EGGS – GOFFLE ROAD POULTRY FARM - GOFFLE POULTRY
From gofflepoultry.com
DEVILED EGGS WITH SHALLOTS RECIPE - FOOD.COM
From food.com
BEST DEVILED EGGS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love