Deviled Egg Chicks Food

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.

DEVILED EGG CHICKS!

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! ;).

CUTE DEVILED EGGS CHICKS FOR EASTER

Steps:

• De-shell the eggs and cut the top 1/4 off each egg making sure to save the top (it's the head topper!). Then, cut a very small sliver of egg off from the bottom so that it's able to stand upright
• Note: I've found that it's much easier if you use the thick part of the egg for the topper and the thinner part for standing. Basically, this is the opposite of how they would sit in an egg carton. However, this makes it easier to scoop out the yolk without breaking the egg.
• Very carefully, use a small spoon (I use a baby spoon and paring knife) to scoop out the yolk from the egg being extra careful not to break the egg. Once all yolks have been scooped into a bowl add in the dry mustard, sundried tomatoes, yogurt, mayonnaise and salt and pepper. Mix well.
• Place the mixture in the fridge to chill.
• Prepare the carrots. Peel the carrots as usual.. Then, use the julienne peeler to strip the carrot into thin stems and cut them so they're roughly 3/4 inch long. You need 42 small pieces (36 for the feet and 6 for the noses).
• In each egg, poke in six carrots towards the bottom to mimic "feet" on chickens. Do this for all the eggs, gently placing them on your serving tray when finished. Fill a piping bag with the egg mixture and carefully pipe the mixture back into each of the eggs making sure it comes up about half an inch over the top. Careful not to fill the eggs too much so they explode.
• Take the tops of the eggs and carefully place them on top of the yolk mixture at an angle leaving room for a "face". Next, take the tweezers and place the peppercorns in for eyes and the triangle carrots in for the nose.
• That's it! Chill in the fridge until ready to serve.

EASTER CHICK DEVILED EGGS

Steps:

• Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
• Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
• Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
• Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

CUTE EGG CHICKS

Steps:

• Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way down from the top end. Carefully remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops., Cut each olive into four slices; attach to eggs for eyes. Cut twelve small triangles from red pepper; attach to eggs for beaks. Refrigerate until serving.

CUTE LITTLE EGG CHICKS

Steps:

• Cut a thin slice from the bottom of each egg so it sits flat.
• Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork.
• Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms, replace tops.
• Cut olives into slcies for eyes. Cut 12 small triangles from the red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS

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.