These delicious cracked deviled eggs chicks recipe is a fun creative twist on preparing a party favorite hors d’oeuvre’s appetizer. Everyone loves finger food.
Via: Randi Bjerke
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12 boiled eggs
1/2 cup mayonnaise
1 peeled carrot
3 teaspoons Mustard
1/2 teaspoon white vinegar (if you like a little tangy flavor)
3 tablespoons dill pickle relish
1 small dill pickle
salt and pepper – pinch
1. Put eggs into pot, cover with cold water (1/4 -12 of an inch over the top of eggs). Turn the stovetop burner on high. Once the water begins to rapid boil – turn burner of. Pour out hot water and refill pot with cold water. Repeat – pour out warm water and refill with cold water. Let the eggs cool inside of cooking pot by sitting for 10 minutes. Peel eggs. Allow to completely cool before cutting into them.
2. Cut small slice off bottom off egg to flatten it so it will stand. Create a base.
3. Cut zig zag pattern around middle of egg to look like it cracked open. Set aside 2 separate pieces for each egg. A top and a bottom.
4. Carefully remove (scoop out) yolk from each hard boiled egg and place in a bowl.
5. Precisely cut carrots into 12 small triangles to use as chicken beaks.
6. Cut a flat strip of pickle. Cut into 12 small squares to use as eyes.
7. Use a fork to mash yolks into a paste and stir in mayonnaise, pickle relish, vinegar and mustard.
8. Add salt and pepper
9. Transfer smooth and creamy deviled egg mixture into a ziplock bag and clip a tiny corner of bag.
10. Gently squeeze closed ziplock bag and pipe creamy mixture into hollow bottom portion of cooked hard boiled egg. Overfill to resemble a chicken head popping out of it’s shell.
11. It is time to arrange the carrot beaks and dill pickle eyes upon the deviled eggs chick faces.
12. Gently place the hard boiled egg “top” on to create the look of a baby chicken emerging from it’s shell.
Side note: You can use black olives as eyes instead of dill pickle squares.