DEVILED EGG CHICKS!
These are adorable and pretty easy to make, just a tad time-consuming....but worth the smiles they receive!! Hope you try them for Easter or a spring brunch! :)
Provided by Wildflour
Categories < 60 Mins
Time 1h
Yield 8 chicks
Number Of Ingredients 8
Steps:
- Place eggs in saucepan of cold water.
- Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
- Boil and gently stir for 2 minutes.
- Place on tight fitting lid and turn off heat.
- Let sit for 25 minutes.
- Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.
- Carefully peel eggs. *This is easy if eggs are older.
- Rinse with cold water, place on paper towel.
- Slice thin slice off bottom of each egg, *this will ensure they stand up later.
- With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops.
- CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out.
- Place yolks in mixing bowl, mash WELL with fork.
- Stir in rest of ingredients except olives and peppers.
- Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently.
- Place on olive slices for "eyes", pressing them into the filling gently.
- Push 2 triangles of red pepper into filling to make beak.
- *****You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;).
Nutrition Facts : Calories 86.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 208.3, Sodium 154.7, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 7.2
EASTER CHICK DEVILED EGGS
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
Provided by rachelu
Categories Appetizers and Snacks Snacks Kids Cute and Fun
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
- Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
- Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
- Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g
CHICKS-ON-THE-RANCH DEVILED EGGS
A hint of Dijon mustard, Parmesan cheese and ranch salad dressing take the flavor of these absolutely adorable deviled eggs to new heights! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1/2 dozen.
Number Of Ingredients 8
Steps:
- Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.
Nutrition Facts :
DEVILED EGG CHICKS RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 7
Steps:
- Cut a 1/2" slice off the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use. Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth. Fill a pastry bag with the yolk mixture and fit the bag with a small tip. Pipe the yolk mixture back into the hollowed hard-boiled eggs until they're slightly over-filled and you have a small mound. Place the top of the egg white (you sliced off earlier) on the yolk at an angle. Then, take two pieces of olive and create eyes, followed by a julienned carrot to make a nose. Refrigerate until ready to serve. Tip: Add a little vinegar to the water when you hard-boil your eggs and it'll keep the shells from cracking. Also, plunge the eggs into ice water just after cooking and the shells will come right off.
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
BUFFALO CHICKEN DEVILED EGGS (AKA BUFFALO HORNS)
If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) ***if you like a lot of chicken, I now use a full cup of chopped (and I'm talking chopped) chicken and any extra mix I have after the eggs are filled, I use them on a celery log and cut them into bite size pieces (think ants on a log). Also, I now add a little bit of ranch to the chicken soaked in buffalo sauce (thanks to a review). ENJOY!
Provided by Phammy
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- cover chicken with enough Buffalo sauce; let sit at least 5 minutes.
- combine yolk and butter.
- stir in celery and Tabasco.
- add chicken and 5 teaspoons of Buffalo sauce.
- place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
- fill egg whites with mixture and garnish with celery.
- enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.
Nutrition Facts : Calories 465.4, Fat 40.1, SaturatedFat 19.8, Cholesterol 633.6, Sodium 406.4, Carbohydrate 1.7, Sugar 1.7, Protein 23.5
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EASTER EGG RECIPE - DEVILED EGG CHICKS - …
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5/5 (25)Category EasyCuisine $4-$5Total Time 25 mins
- Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
- In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.
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- Peel and wash the eggs. Use a v shaped tool, like a straw cut down the middle and folded, to cut a jagged top off of each egg.
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