Chirp, Chirp Deviled Eggs
Chirp, Chirp Deviled Eggs
This clever twist on deviled eggs makes it look like a bunch of hatching chicks — making them almost too cute to eat.This recipe is courtesy of Liz Weiss, MS, RDN, Liz’s Healthy Table.
Prep Time
20
minutes
Cook Time
1
minute
Servings
6
Total time: 21 minutes
Ingredients
- 6 hard-boiled large eggs
- 3 tablespoon light mayonnaise
- 3 tablespoon finely diced orange bell pepper or peeled and shredded carrot
- 1 teaspoon finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
- 1/8 teaspoon kosher salt
- a few pinches of pepper
- orange bell pepper or cooked carrot
- sliced black olives
- fresh dill or parsley (optional)
Directions
- Cut the eggs in half, lengthwise and carefully remove the yolks, placing them in a bowl.
- Mash the egg yolks with the back of a fork.
- Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
- Place the egg yolk mixture in a zip-top plastic sandwich bag and seal it.
- Snip half an inch off one bottom corner of the sandwich bag and use it to squeeze an equal amount of the mixture into each egg white half.
- To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
- Serve.