Hard boiled deviled eggs are all dressed up as hatching Easter chicks in this easy Easter egg recipe, which makes a wonderful addition to your Easter luncheon table.
by Jane Lake
You Will Need:
» tiny amounts of carrot, raisins, olives or other edible tidbits to make a beak and eyes
» 1½ tablespoons mayonnaise
» 1½ teaspoons sweet relish or hotdog relish
» optional: salt, pepper and paprika to taste
» food coloring and water if you wish to color the outside egg shape of the chicks
» 6 hard boiled eggs
Deviled Egg Easter Chicks
1. Place half a dozen eggs in a saucepan of cold water and bring to a boil. Simmer for about 15 minutes. Drain and immediately rinse eggs with cold water. Tap shells with a spoon to crack the shells. Peel the eggs carefully to preserve the egg shape.
2. Optional Colouring: in a small bowl, mix 1/2 cup water and food coloring. Immerse peeled eggs, one at a time, into dye mixture for a few seconds or until desired color is reached. Dry each egg with a paper towel.
3. If you wish the chicks to stand alone on a plate, cut a thin straight slice from the wider bottom end of each egg so the egg will stand straight. You can omit this step if you plan to nestle the chicks in an Easter basket full of Easter grass, or in egg cups or other stands.
4. With a small sharp knife, cut off the top of each egg about one third of the way down. Our example is cut with a jagged cracked-egg edge, but it is easier to cut straight across. Carefully separate the top and bottom parts of the egg and remove the yolks.
4. Place the yolks in a small bowl, add mayonnaise, relish and any desired condiments. Mash together with a fork until well mixed.
5. With a small spoon, refill the larger bottom section of each egg with the deviled yolk mixture; mound the top of the filling and cap with the top egg portions.
6. To each egg, add a tiny triangle of carrot as the chick’s beak, and small snippets of raisins or olives as the chick’s eyes. Chill each deviled egg chick in the refrigerator for at least 30 minutes before serving.