Easter Spring Deviled Egg Chicks Food

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.

EASTER DEVILED EGGS RECIPE

Steps:

• Gather the ingredients.
• Peel the eggs and slice them in half lengthwise. Transfer the yolks to a large bowl and refrigerate the whites until you are ready to dye them.
• Mash the yolks well with a fork or potato masher. Add the mayonnaise, mustard, and 1/2 teaspoon of vinegar. Mix well, then add salt and pepper to taste, as needed. Refrigerate the filling until you are ready to fill the egg whites.
• Place 1 cup of water in a glass or bowl. Add 1 teaspoon of white vinegar to the container along with 2 to 3 drops of food coloring. Repeat with additional containers of colors. (Note: For lavender, use equal parts blue and red.)
• Gently rinse the egg white halves to wash off any remaining yolk, then place the whites in the colored water. Depending on the color, it will take 1 minute or more to dye the eggs a light pastel color.
• Place the dyed egg whites on a tray and let them dry.
• Pipe or spoon the filling into the dyed egg halves, then garnish with paprika, if desired.

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! ;).

EASTER ~ SPRING DEVILED EGG CHICKS!

Steps:

• 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! ;)