CUTE EGG CHICKS
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
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
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
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
Number Of Ingredients 9
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
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
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
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
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