No Easter dinner is complete until they break out the deviled eggs. I know in my family, it has been an important part of Easter dinner and I usually try to snag at least one extra before the plate is gone. Not only is it a great tradition and delicious, it’s the perfect way to get rid of those Easter eggs the kids just found during the Easter egg hunt.
Although we had enjoyed deviled eggs for many years, there was not much in the way of variation. That is, of course, until we saw these adorable little hatchling eggs. Put these on the plate and your family will love them. Try one and they will be gone!
Gather the Ingredients:
6 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 tablespoon pickle brine
Salt and pepper to taste
Dash hot sauce
1 peeled carrot or baby carrot
1. Gently slice off a tiny piece of the bottom of the egg so that it can stand upright. Working from the top down cut the top of the egg off at about 1/3 of the way down. This will be the cap.
2. Carefully scoop out the yolks and add them to the mayo, brine, salt, pepper, and hot sauce. Mash well with a fork until smooth. Taste for proper seasonings and place in piping or zip-loc bag.
3. Pipe the filling into the egg cavity and make sure to make it overflow somewhat slightly. This gives the chicks their puffy look. Cap with the top portion of the egg.
4. Using tweezers give the chicks their eyes.
5. Trim the carrot to create feet and beaks and add to the little birdies. Present on a bed of greens if so desired.
Via: Tip Hero
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