I made some deviled eggs for Easter this past weekend, and not just any ol’ deviled eggs… but these beauties!
Raise your hand if you have a bunch of hard-boiled eggs leftover from the weekend! I don’t because I ate them all (but that’s beside the point). The best things to make out of hard-boiled eggs in my opinion would be egg salad sandwiches and of course, deviled eggs. Deviled eggs are a usual favorite at friend/family gatherings. I know because I have witnessed people eat about 10 eggs, before the meal even starts! Have you ever heard anyone say, “Yes, I’ll take a 10 egg omelet” for breakfast? I don’t think so, but it’s amazing how many eggs you can eat when they are “deviled”. Maybe that’s why they call them that…
Brilliant! I saw the idea for these Deviled eggs chicks somewhere on Pinterest a while back, and I had to make them and share them with you. I know, I know, it’s a little late for an Easter recipe… But I barely made them on Sunday! Just take note of this idea for next year. Or just make them this week- I am sure kids would love them.
There are so many ways to make deviled eggs, with salt and pepper, chives and bacon… the list goes on. I like my eggs with the least amount of mayonnaise as possible and a select few favorite seasonings. Here is how I make my deviled eggs:
- Fresh ground pepper
- A dash of salt
To make the chicks, use carefully cut carrots for the beak and peppers, olive or anything handy for the eyes.
- I recently learned the “right way” to boil eggs, and here’s how: Place the eggs in a pot and cover with water (but don’t overcrowd the pot). Turn on the heat and once the water comes to a rolling boil, turn it off and cover the pot. Let it sit for 6 minutes. Remove the eggs and cool in the fridge for a few hours.
- To make the deviled eggs: Peel and slice the eggs and place all of the cooked yolk in a bowl.
- Mash up the yolk and mix a little bit of mayonnaise in at a time, start with small spoonfuls. Add until it becomes a slightly sticky mixture.
- Mix in fresh ground pepper, a dash of salt, paprika and a lot of dried dill.