Deviled egg chicks make a cute add on decoration for your deviled egg platters for Easter.
Deviled Egg Chicks
Ever notice that deviled eggs are the first finger food to run out at social gatherings? Bring the popular item as your contribution for Easter. Dress up your platter with some cute chicks and you will most certainly have a winning combination for Easter.
12 large eggs
1/2 cup mayonnaise
2 teaspoon Dijon mustard
1/8 teaspoon cayenne
Pastry bag fitted with 1/2-inch star tip
Garnish of mayo for holding chicks on platter
1 black olive
1 pimiento (red stuffing part from spanish olive)
Garnishes: paprika and fresh, chopped chives
Directions For Making Deviled Eggs and Filling
1.) Cover eggs with cold water by 1 1/2 inches in a heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes.
2.) Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
3.) Peel eggs, Cut 9 of the eggs in halve lengthwise. 3 of the eggs for the chicks widthwise.
4.) Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper.
5.) Fill pastry bag with yolk mixture and pipe into egg whites.
6.) Place a small amount of mayo onto center of platter. Place the three chicks on the mayo. This will help keep the chicks in place. Make feet for the chicks out of carrots. Eye slivers from black olives and beak is a sliver of pimiento (the red stuffing portion from spanish olives.)