Deviled Egg Chicks

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  • Ingredients
    12 hard-cooked EGGS, peeled
    ⅓ cup mayonnaise
    2 tsp. yellow mustard
    ½ tsp. salt
    24 mini chocolate chips
    1 baby carrot, cut into 12 small pieces

    Yields: 12 servings, 1 filled egg white each

  • Nutritional Information

    Per Serving: 1 filled and decorated egg white

    Calories: 104

    Total Fat: 8 g
    Saturated fat: 2 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

    Cholesterol: 188 mg
    Sodium: 210 mg
    Carbohydrate: 2 g
    Dietary Fiber: 0 g
    Protein: 6 g
    Vitamin A: 347.9 IU
    Vitamin D: 43.8 IU
    Folate: 22.4 mcg
    Calcium: 26.2 mg
    Iron: 0.6 mg
    Choline: 147.9 mg

Directions

  1. 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.)

  2. REMOVE the egg yolks, being careful not to tear the egg whites.

  3. PLACE yolks in a medium bowl.  STIR mayonnaise, mustard and salt into yolks until well blended.

  4. REFRIGERATE egg yolk mixture 2 hours or until well chilled.

  5. 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.

  6. REFRIGERATE until ready to serve.

Insider Info

  • 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-cook 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-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.

VARIATION:

Substitute small pieces of black olive for the mini chocolate chips.