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Deviled Egg Chicks

Deviled Egg Chicks
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Cook time: 
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Serves: 12 chicks
 
Ingredients
  • 12 large eggs, hard boiled and peeled
  • ⅓ cup mayonnaise
  • 1½ tsp dijon mustard*, or add to taste
  • ¼ tsp garlic powder
  • ⅛ tsp salt, or to taste
  • 1 small carrot, peeled and sliced into rings
  • 6 black olives
Instructions
  1. Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  2. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add ⅓ cup mayonnaise, 1½ tsp dijon (or add to taste), ¼ tsp garlic powder and ⅛ tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top ⅓ back over the base and press down slightly to adhere.
  3. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.

 

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