Newborn Babies Deviled Eggs Baby Shower Recipe 385

NEWBORN BABIES DEVILED EGGS (BABY SHOWER) RECIPE - (3.8/5)

Steps:

• Cut hardboiled egg into two pieces, lengthwise, so that one half is slightly larger than the other. Remove egg yolk from both halves and set aside. On the larger half, cut out a little extra space on the inside to make your egg white "carriage" slightly more spacious. Cut the smaller half of the egg in half crosswise. Skewer a carrot slice onto the end of a toothpick, then do the same with a pickle slice so that the pickle slice is on the outside edge of the carrot. Stick the other end of the toothpick through the "carriage" section of the egg where you want one set of wheels to be. Once through, secure on the other end with another carrot slice, followed by another pickle slice. Repeat this step to create one more set of wheels at the other end of your carriage. With the egg yolks you set aside earlier, make a deviled egg filling mixing the egg yolks with the mayonnaise, mustard, vinegar, onion, hot sauce and salt and pepper. Scoop this filling into your carriage. With the top piece you cut from the smaller egg half earlier, create a dome on one end of your carriage by gently pressing the egg into the deviled egg filling. The ends of this piece should rest inside the carriage structure and you may have to squeeze the ends together slightly to accomplish this. Cut a slice crosswise from a sausage--it should be about 1/4" thick and then trim a bit from the outside to create a slightly smaller circle that fits more easily inside the dome of the carriage. Stick two chocolate sprinkles side-by side into the sausage so that they look like eyes. Cut a curved sliver from a black olive and press onto the sausage so that it looks like the baby's mouth. Press the baby's head into the deviled egg filling just inside the dome section of the carriage. For the body, cut another slice from the sausage and trim off two sides so that you have a more rectangular shape. Trim off a little but from one of the remaining curved edges so that only one edge and you still have a slightly oblong shape. Press the body into the deviled egg filling with the curved edge facing away from the baby's head. Use some of the sausage pieces you cut off earlier to create arms and legs--these should be roughly rectangle-shaped. Press the arms and legs into the deviled egg mixture.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

DEVILED EGGS

Steps:

• Carefully slice hard boiled eggs in half.
• Cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes.
• Mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs) gently. Spoon back into empty hard boiled egg shell.
• Gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb.
• Serve with a little toast point or cracker.

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

EASY DEVILED EGGS

Steps:

• Cut eggs lengthwise into halves.
• Slip out yolks and mash well with a fork.
• Mix in remaining ingredients.
• Fill whites with yolk mixture, heaping it up lightly.

THE DEVIL'S OWN DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

EASY BUNNY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
• Spoon yolk mixture into egg whites.
• Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
• Decorate eggs with radishes, olives and chives as shown in photo.