Deviled Egg Chicks for Easter from Mrs. Fields

While perusing the web I found this neat recipe for Deviled Egg Chicks from the Mrs. Fields blog and thought I would share it. You make these Easter Chicks from the same hard-boiled eggs you use for colored Easter eggs for adorable and delicious appetizers that will give you a lip-smacking smile.

Photo courtesy of Mrs. Fields

Deviled Chicks Ingredients:

• 12 large eggs, hard-boiled and peeled
• 6 tablespoons mayonaise
• 2 teaspoons dijon mustard
• 1 teaspoon pickle relish
• 4 teaspoons pickle juice
• 1 teaspoon smoked paprika
• chopped olives
• carrot

Directions for Deviled Egg Chicks

Using a small paring knife, cut the rounded bottom of the egg to create a flat surface, allowing the egg to stand up straight. Next, cut a zig-zag pattern around the top third of the egg, careful not to cut into the yolk. Pop the top off and set aside. Gently squeeze the yolk ball into a mixing bowl. Repeat with the remaining eggs.

Using a fork or potato masher, mash the yolks until fine. Mix in mayonnaise, mustard, relish, pickle juice, and paprika. Add more pickle juice if needed to create a smooth, silky texture. Allow to chill for at least an hour before spooning or piping into hollowed egg whites, over-filling the base to create your chick’s head. Slice carrot into slices, then small pie-shaped pieces to create beaks. Place beak in exposed filling, along with two small chopped olives to create the eyes.

Serve immediately or chill covered for up to 48 hours.

Source: Mrs.Fields Secrets

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