Deviled Egg Chicks
12 large hard-boiled EGGS, peeled 1/3 cup mayonnaise 2 tsp. yellow mustard 1/2 tsp. salt 24 mini chocolate chips or cut up olives 1 baby carrot, cut into 12 small pieces
Yields: 12 servings
- Nutritional Information
Per serving: 1/12 Recipe
Total fat: 10 g
Saturated fat: 3 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 3 g
Cholesterol: 189 mg
Sodium: 218 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 1 g
Protein: 6 g
Vitamin A: 87 mcg
Vitamin D: 1 mcg
Folate: 24 mcg
Choline: 149 mg
Calcium: 30 mg
Iron: 1 mg
Potassium: 82 mg
This recipe is an excellent source of choline and a good source of protein.
SLICE a small portion off the bottom (wide portion) of the egg white so that it can stand upright. CUT approximately 1/4th off the top of the egg (enough to expose the yolk).
REMOVE the egg yolks, being careful not to tear the egg whites.
PLACE yolks in a medium bowl. STIR mayonnaise, mustard and salt into yolks until well blended.
REFRIGERATE egg yolk mixture 2 hours or until well chilled.
FILL each egg white with some of the egg yolk mixture, rounding off the top of the mixture for the “chick’s” head. For each “chick”, USE 2 mini chocolate chips for eyes and a piece of the carrot for a beak.
REFRIGERATE until ready to serve.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.