My family loves deviled eggs. I saw this great pin idea for deviled chick eggs which is perfect for Easter!
There wasn’t a recipe for deviled egg mix so I used the Pillsbury recipe that we usually use.
1 tsp dry mustard or 2 tsp prepared mustard
Dash of Pepper
1/3 cup Mayo, salad dressing, or sour cream
1 tbsp Vinegar
1 tsp Worchestershire sauce
For the Chicks: 1 olive and 1 baby carrot
1. Place eggs in a large saucepan, cover with cold water (Until completely submerged) and bring to a boil. Once boiling, reduce heat to medium and simmer for 15 minutes. Drain water and run cold water over the eggs so they stop cooking. (You may need to do this twice, the water will warm with the heat of the eggs and the pot)
Important for the chicks: Place the deviled eggs into a deviled egg platter or a mini muffin tin to keep them upright. Cut small triangles out of the carrot and olives and use for eyes.
I forgot to half the extra ingredients(because I only used 6 eggs), so my mixture was a little runny. I ended up cooking two more eggs, and adding their yolk to the mixture to thicken it up. I also let the mixture sit in the fridge for a while to firm up before placing the top of the eggshells on them.
$10 (If you don’t have the basics.)
|Level of Difficulty:|
|What I Would Change:|
|I forgot to half the rest of the deviled egg mixture, so my filling was runny. I would also cut a sliver off the bottom of the eggs so they stood up better. Without the tin to hold them up, the eggs didn’t stand a chance.|
|I liked this project. I think it can be cute for any Easter or Spring party. It is also a really easy recipe to make and could be something fun for your kids to help make.|