Monday, April 9, 2012

Happy Easter!

We always making deviled eggs for the annual GCF potluck. However, this year I stumbled across something amazing! About a week ago I was on Pinterest (or maybe Google+ or Facebook? I can't remember...) and saw a picture of deviled eggs that were decorated to look like chicks. I forgot to actually pin the original site, but I googled the recipe and it looks like Rachel Ray did a segment on how to make them, so maybe she is the inventor? The basic idea is you make regular deviled egg filling but you slice the top off the egg instead of cutting it in half. Then you pipe the yolk mixture back in and make little eyes and a beak out of olive and carrot slivers. 

All in all, they are pretty cute but also a little disturbing. To appease our consciences we decided to make a few but enforced a strict "no paprika" rule since adding red splatters seemed to be in poor taste... maybe we'll reconsider for Halloween.

Hunkered down with the dill deviled eggs

Making only a couple eggs into chicks also turned out to be a good idea because they are pretty big and it basically means you have to eat two deviled eggs at once, which is kind of a lot. In the end we made 5 chick-eggs and 38 regular deviled eggs.

Penguin approves of the results... probably because he doesn't realize these are eggs... otherwise he might have been traumatized.

We put one chick-egg per egg plate, these guys didn't last very long. Poor little dudes. Notice there is paprika is on the regular eggs but the chicks are paprika free.

In the end I'm glad we made them. They were a little more time consuming to make but they are pretty cute too. :)

12 - eggs (hard boiled)
1/3 cup - mayonaise
2 tsp - dijon mustard
dash of tabasco (more if you want more kick)
1 or 2 - olives
1/2 - carrot


1. Cut the top of each egg (low enough so that you can easily scoop out the yolk). 

2. Next slice a thin layer off the bottom of each egg to make a flat bottom so that your chick will stand up without wobbling. 

3. Combine yolks, mayo, mustard and spices, in a bowl until well combined, we used a hand mixture for this part to make it extra smooth. 

4. Pipe the yolk mixture into the yolk cavity of each egg. Make sure there is a good amount sticking out the top of the egg because you will need that to make the face.

5. Place the egg top back on the egg at an angle to make a little hat for your chick. Then add two small olive slivers for eyes and a small carrot piece for a beak. 

6. Admire you masterpiece. Your done!

Happy Easter!
Elizabeth and Nathan

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