Deviled Egg Chicks

Ingrédients

• 8 large eggs (hard boiled, cooled and peeled)
• 1/3 cup mayonnaise
• 1 1/2 tsp Dijon mustard
• Salt (to taste)
• 1 carrot
• Whole peppercorns (or black food coloring)

Préparation

1. 1

   Using a sharp paring knife, carefully cut around the middle of the egg in a zig-zag pattern, starting at the front and going all the way around. You should end up with a top and bottom piece, both with jagged-looking edges. Otherwise, if you want a straight edge, slice the egg in half.

2. 2

   Carefully spoon out the yolks using a small spoon and place them in a medium mixing bowl.

3. 3

   Add the mayonnaise, Dijon mustard, and a pinch of salt to the bowl and mash the egg yolks with a fork until smooth and creamy.

4. 4

   Transfer the egg mixture into a piping bag or plastic sandwich bag and set aside.

5. 5

   Carefully slice the carrot into small triangles that will form the beak of each chick. Also, slice small sticks about 1/2″ and make 6 per egg, depending on if you want them all to have feet or not.

6. 6

   If necessary, slice a bit off the bottom of 1/2 the whites so that it will stand upright on a plate or platter.

7. 7

   Snip the end of the piping bag or corner of the sandwich bag, making about a ½ inch hole.

8. 8

   Pipe the egg mixture into the egg bottoms, dividing the mixture equally between the eggs. Fill them about 1 1/2 inches above the edge of the bottom egg white.

9. 9

   Carefully place the top egg white onto the yolk mixture. Don’t push it down, you don’t want the yolk mixture to squish out.

10. 10

    Place one of the carrot triangle beaks in the middle of each egg, between the top and bottom of the whites.

11. 11

    Add 2 whole peppercorns to each chick for the eyes. Or if you are using food coloring, dip the end of a toothpick into the food coloring and place 2 dots on each chick for eyes.

12. 12

    Keep covered in the refrigerator until ready to serve. Remove them from the fridge 15 minutes before serving to allow them to warm slightly.