Week 14: Deviled Egg Chicks

Easter was a big family event this year! We had 11 people at the table, plenty of food, and a lot of laughs. Now that we are all grown up, we bring dishes to family dinner to help mom out. This year I brought fruit salad and the deviled eggs, my favorite Easter dish. I saw in passing on Pinterest these adorable eggs and I did my best to remember what they looked like. They turned out to be a big hit!

Ingredients:

18 eggs
1/2 C mayonnaise
2 T mustard
1T white vinegar
Salt and Pepper
1/2 t paprika
1/2 t Parsley
Olives
Carrots

To Make:

1. Put eggs in large pot with cold water that completely covers the eggs. Put on High and let boil. Reduce heat and cover for 20 minutes. Then run cold water over eggs until no hot water remains. Using a utensil, tap all eggs to crack them. The water under the shell helps make them easier to peel. Let cool completely.

2. When eggs are cool, Cut tops about 1/3 down and remove yolk. Set aside yolks in a separate bowl. Keep the tops. Cut the bottom slightly off so the egg sits upright. A small muffin tin can also be used to help the eggs sit upright.

3. Using the yolks, add mayonaisse, mustard, vinegar, salt, pepper, parsley, and paprika. This will make a creamy deviled egg mix. Add more flavoring as needed to suit your tastes. Some people like to add relish to their deviled eggs.

4. Put the mix in a bagggie and cut off the corner to make an icing tube. Over fill the bottom eggs. Add the egg tops to look like hatching chicks. Finely chop olives for the eyes and carrot slices for the nose. Now you have baby chick deviled eggs!