Devilled Eggs Easter Egg Chicks!

  Devilled or Deviled eggs are a super crowd pleaser. No doubt. Why not whip these up for a cute Easter platter? This is my favorite recipe for these popular hors d’oeuvres. So simple and So Yummy. Serve over a ‘nest’ of your favorite salad. I like a ‘Tabboulleh Salad’.

Devilled Eggs Easter Egg Chicks!

Ingredients:

• 8 eggs
• 4 Tbsp Mayonnaise
• 1 Tbsp Dijon Mustard
• ½ tsp hot sauce like ‘Tabasco’
• 2 shallots, finely minced
• salt and black pepper to taste

To decorate – Pepper Corns, Carrot slices, Red Pepper Slices.

Method:

• Place the eggs in a sauce pan and cover with cool water.
• Place on the stove and bring to a boil.
• As soon as the  water has reached a good  ‘Rolling’ Boil. Cover the sauce pan with a tight lid and switch off heat.
• Leave for 10 minutes.
• Pour out the hot water and shake the sauce pan to gently crack the shells.
• Now cover in cool water and allow to sit for 5 minutes.
• Peel to reveal perfect boiled eggs.
• Slice the eggs through the middle. Use a decorative zigzag cut if you like.
• Carefully remove the egg yolks without tearing the egg white.
• Add the mayonnaise, dijon mustard, shallots, salt , pepper as well as the egg yolks. Use a small whisk to whip the mixture smoothly.
• Add the mixture into a zipper bag with a hole cut on the corner or a piping bag, and pipe the mixture equally divided among the eggs.
• Make eyes with pepper corns, beaks with carrot slices combs with red pepper slices.
• Place the chicks over a bed of your favorite salad  ‘nest’.
• Cover the chicks with the top half of the egg white ‘shell’.
• Cute and Yummy! I like to serve it over a Tabbouleh Salad.

Devilled Eggs Easter Egg Chicks!

Try it and let us know – Devilled Eggs Easter Egg Chicks!.