Deviled Chick Eggs
Have some fun this Easter with deviled chick eggs! These adorable snacks are perfect for any spring gathering, and look just as good as they taste. Plus, the ingredients are all simple to find and easy to use. A helpful hint: try boiling eggs with about an inch of water over them. Let them boil fully for two minutes, and then let them sit for about fifteen minutes in the water with the heat off before you peel them. This step will make your deviled chick eggs taste that much more delicious!
12 hard-boiled eggs, peeled
1 1/2 T. mayonnaise
1 T. mustard
1 T. prepared horseradish
1 medium dill pickle, finely chopped
salt and pepper to taste
carrot slivers, parsley and chopped black olives (for decoration)
- Cut off the top 1/3 of each egg, making sure to get some of the yolk.
- Carefully remove the yolks, placing them in a bowl with all ingredients (except those used for decoration). If you find that the white part of the egg is breaking up as you remove the yolks, feel free to cut the yolk in half or in quarters before you remove it from the rest of the egg. Mash all the ingredients together until smooth–if they aren’t mashed enough, your chicks will be lumpy!
- Get ready to pipe! Transfer the yolk mixture to a large plastic bag, and cut off a tiny corner of the bag. Squeeze the mixture out through the bag’s corner like a tube of toothpaste, and overfill the egg white bottoms to look like a chick peeping out of the egg! Top the yolk mixture with egg white caps.
- Use tiny bits of black olives for eyes, carrot pieces for beaks and feet, and then spread parsley around the eggs to look like grass. These deviled chick eggs almost look too good to eat–almost!