Cute Egg Chicks Recipes

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CUTE EGG CHICKS



Cute Egg Chicks image

These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and came up with these clever chicks.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

12 hard-boiled large eggs
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
2 teaspoons finely chopped onion
1/2 teaspoon curry powder
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
6 pimiento-stuffed olives
1/2 small sweet red pepper

Steps:

  • Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way down from the top end. Carefully remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops., Cut each olive into four slices; attach to eggs for eyes. Cut twelve small triangles from red pepper; attach to eggs for beaks. Refrigerate until serving.

Nutrition Facts : Calories 158 calories, Fat 13g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

CUTE LITTLE EGG CHICKS



Cute Little Egg Chicks image

These big eyed chicks will steal the show, they are so cute! Great for a buffet, a holiday, or to treat kids of all ages. Adapted from Taste of Home(2003). Cook time is for boiling the eggs.

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

12 hard-boiled eggs
1/2 cup mayonnaise
1/2 cup shredded parmesan cheese
2 teaspoons finely chopped onions
2 teaspoons curry powder
1/2 teaspoon prepared mustard
1/8 teaspoon black pepper
3 stuffed olives
1 small red sweet bell pepper

Steps:

  • Cut a thin slice from the bottom of each egg so it sits flat.
  • Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork.
  • Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms, replace tops.
  • Cut olives into slcies for eyes. Cut 12 small triangles from the red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

Nutrition Facts : Calories 131.1, Fat 9.3, SaturatedFat 2.8, Cholesterol 192.2, Sodium 207.1, Carbohydrate 3.5, Fiber 0.3, Sugar 1.1, Protein 8.1

CUTE DEVILED EGGS CHICKS FOR EASTER



Cute Deviled Eggs Chicks for Easter image

Number Of Ingredients 9

6 hardboiled eggs
1.5 tbs Plain Green yogurt
1.5 tbs Low Fat Mayonnaise
1/2 tbs Sundried tomatoes, chopped very finely
1 tsp Dry mustard
1/8 tsp smoked paprika (optional)
Salt and pepper to taste
1 Small Carrot
12 Peppercorns

Steps:

  • De-shell the eggs and cut the top 1/4 off each egg making sure to save the top (it's the head topper!). Then, cut a very small sliver of egg off from the bottom so that it's able to stand upright
  • Note: I've found that it's much easier if you use the thick part of the egg for the topper and the thinner part for standing. Basically, this is the opposite of how they would sit in an egg carton. However, this makes it easier to scoop out the yolk without breaking the egg.
  • Very carefully, use a small spoon (I use a baby spoon and paring knife) to scoop out the yolk from the egg being extra careful not to break the egg. Once all yolks have been scooped into a bowl add in the dry mustard, sundried tomatoes, yogurt, mayonnaise and salt and pepper. Mix well.
  • Place the mixture in the fridge to chill.
  • Prepare the carrots. Peel the carrots as usual.. Then, use the julienne peeler to strip the carrot into thin stems and cut them so they're roughly 3/4 inch long. You need 42 small pieces (36 for the feet and 6 for the noses).
  • In each egg, poke in six carrots towards the bottom to mimic "feet" on chickens. Do this for all the eggs, gently placing them on your serving tray when finished. Fill a piping bag with the egg mixture and carefully pipe the mixture back into each of the eggs making sure it comes up about half an inch over the top. Careful not to fill the eggs too much so they explode.
  • Take the tops of the eggs and carefully place them on top of the yolk mixture at an angle leaving room for a "face". Next, take the tweezers and place the peppercorns in for eyes and the triangle carrots in for the nose.
  • That's it! Chill in the fridge until ready to serve.

CUTE EGG CHICKS



Cute Egg Chicks image

These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and came up with these clever chicks.

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 9

12 large eggs hard-cooked eggs
½ cup mayonnaise
½ cup shredded Parmesan cheese
2 teaspoons finely chopped onion
½ teaspoon curry powder
½ teaspoon prepared mustard
⅛ teaspoon pepper
3 each stuffed olives
1 small sweet red pepper

Steps:

  • Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add the mayonnaise, Parmesan cheese, onion, curry, mustard and pepper; stir until well blended. Spoon yolk mixture into the egg white bottoms; replace tops.
  • Cut olives into slices for eyes. Cut 12 small triangles from red pepper for beaks. Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 1.5 g, Cholesterol 218.4 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.8 g, SaturatedFat 3.3 g, Sodium 188.4 mg, Sugar 1 g

EASTER CHICK DEVILED EGGS



Easter Chick Deviled Eggs image

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

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 ½ tablespoons yellow mustard
1 dill pickle, finely chopped
1 tablespoon prepared horseradish, or to taste
1 teaspoon pickle juice
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed

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

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