Deviled Eggs

Mother’s Day is on Sunday. Nothing shows your mom how much you appreciate all of her hard work by cooking for her. Maybe take her for a picnic on this lovely spring afternoon. What better of an idea for a picnic food than some classic and tasty deviled eggs. Well here’s a new twist that will certainly make your mom smile. Deviled eggs that look like baby chickies. They might be too good to eat… Nah!

12 hard-boiled eggs, peeled
1 tbsp Light Mayonnaise
1 tbsp dijon mustard
½ teaspoon white vinegar
1 fresh carrot peeled and diced for the nose
1 can of pitted black olives diced for the eyes
Salt & Pepper to taste
Paprika for garnish

Cut 1/4 off the top of the egg exposing the yolk. Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture. Place 2 diced olives where eyes would be and 1 piece of the diced carrot for the nose. Top with the 1/4 piece of the egg you removed earlier as a hat. You’ll want to find a plate that will help them stand up. The one in the photo is a dozen egg holder from the local Home Goods store. Some sort of cupcake tray or removable egg tray from your fridge (washed) should do the trick nicely. Sprinkle lightly with paprika and cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

Leave a Comment

Your feedback is valuable for us. Your email will not be published.

You must be logged in to post a comment.