Chick'in Eggs
- 8 large eggs
- 3 tbsp mayonnaise or miracle whip
- 1 tbsp milk (I use coconut milk)
- 1 tsp relish
- 1/2 tsp mustard
- 1 can sliced olives
- 1 each baby carrot
- Boil eggs rapidly for 6 minutes, then rinse in cold water.
- You can use decorated hard-boiled Easter eggs as well-yay recycling!
- Peel eggs and rinse to remove any excess pieces of shell.
- Cut the eggs in half width-wise, the opposite of classic deviled eggs.
- Remove the hardened yolks and place in a mixing bowl, then shave a small amount off the end of each egg white so that it stands upright.
- Very carefully, use a paring knife to cut zig-zags around the rim of the eggs.
- Add mayo, mustard, relish, and milk to the bowl containing the yolks, and mix thoroughly.
- I used an electric mixture for about 2 minutes for optimum fluffiness!
- Spoon the yolk mixture into a Ziploc bag, seal tight, and make a small cut in one of the bottom corners.
- This is more precise than spooning the yolk mixture.
- Fill 'em up!!
- (Gently squeeze the Ziploc to dispense the yolk mixture into the egg whites.)
- Place 2 olive slices on each egg as the chick's eyes.
- Slice the baby carrot in half, then using your paring knife again, make zig-zags across the carrot.
- This makes perfect triangular beaks!
eggs, mayonnaise, milk, relish, mustard, olives, baby carrot
Taken from cookpad.com/us/recipes/351934-chickin-eggs (may not work)