These Deviled Egg Chicks from the April issue of Woman's Day would be fun anytime you're serving children, but they are really perfect whoever you'll be entertaining this Easter -- young and old alike. These are insanely easy to make in just four easy steps. Just think how much your holiday guests will be impressed when they see your creative take on an old-fashioned food that has been enjoyed in Spring & Summer for generations.
by Kat Teutsch
Deviled Egg Chicks
Time to Make: 45 minutes
Makes 12 Chicks
Cost per Chick 34 cents
- 12 large eggs
- 1/4 cup plus 2 Tbsp mayonnaise
- 2 tsp fresh lemon juice
- 2 tsp Dijon mustard
- Kosher salt & pepper
- 1 large carrot, very small capers, fresh dill & chives for decorating
1. Place the eggs in a large saucepan, add enough cold water to just cover and bring to a boil. Remove from heat, cover the pan and let stand for 11 minutes.
2. Drain the eggs and return them to the saucepan. Gently shake the pan to crack the eggs all over. Run under cold water to cool, then peel the eggs, discarding the shells.
3. Cut the top third off each egg and reserve. Carefully remove the yolks from the bottom two thirds, transfer to a small bowl and mash with the mayonnaise, lemon juice, mustard 1/4 tsp salt and 1/8 tsp pepper. If necessary, slice a thin piece off the bottom of each egg white so they stand straight.
4. Using a 1-inch cookie scoop, scoop the yolk mixture onto the top of each egg white. Very thinly slice the carrot into strips, then cut into feet, wings and beak shapes. Use the capers for eyes and the herbs for beards, hair, and eyebrows, gently placing each in the yolk mixture to make a face. Use the reserved top third of the egg for a hat.
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