Deviled Egg Chicks – FAIL
Why does everything look so easy online but turn out so “meh” when you’re finished? We tried making some deviled egg chicks, but completely under-filled some eggs and couldn’t get the little olive eyes to stick onto the faces of others. But maybe you can get it right on the first try! If not, skip to the bottom for our easy fix.
- 12 eggs
- 4 tbsp mayonnaise
- 2 tsp yellow mustard
- 2 tsp relish
- salt and pepper, to taste
- ½ tsp paprika
- carrot rounds, quartered
- 4–5 black olives, diced
- Cover the eggs with cold water in a pot and boil on the stove for 12 minutes.
- Remove eggs from the pot with slotted spoon and let cool in the refrigerator before peeling. Once the eggs are peeled, use a sharp knife to cut the top third off of the eggs (set aside all egg white tops for later use) and carefully scoop out the hard-boiled yolks. Place all yolks in medium-sized mixing bowl.
- Add the mayonnaise, mustard, relish, salt, pepper and paprika to the yolks and mix until creamy. Pour mixture into a resealable, plastic bag and snip the bottom corner of the bag with a scissors. Fill each hollowed-out egg with the yolk mixture and leave enough mixture visible on the top (this will be the chick’s face).
- Place the carrots on the “face” as the beak and the diced olives as the “eyes.”
- Place the cut-off tops on top of the yolk mixture to complete the “chick.”
- Arrange the chicks on a platter of lettuce and dust with dill. The chicks can be served immediately or kept chilled in the refrigerator until ready to serve.
Did your chicks totally fail? Try out our fix:
Put all of the chicks into a medium-sized mixing bowl, with an extra tablespoon of mayonnaise, and mash with a fork. Scoop your egg salad onto a bed of lettuce and garnish with some dill, if you have it. You can serve immediately — or store it in the refrigerator for later!
All done. Enjoy!
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