Eggs on Parade

Are you looking for one more dish for your Easter dinner or buffet? Do you like the idea of something fun and whimsical? Do you already have deviled eggs on your menu? If you answered yes to any of these, I'm about to make your day. And if you said no, I think you still want to stick around. I've told you before how "family famous" my deviled eggs are. Every party, barbecue or holiday gathering, I'm not asked to bring them, I'm just expected to. So when I saw this idea on Pinterest I thought what a great new, adorable way to offer my same repeated dish. I will admit, these are a little more labor intensive than my old stand by, but they are SO worth it because kids and adults alike will absolutely fall in love w/ them! They are just too darn cute not too. Not to mention the fact, they are another great way to get the kids to help, as long as an "adult helper" does the prep work, they could easily add all the facial details and watch them come "alive"! I used raisins for the eyes, but you could easily substitute black olive pieces or even capers. But I liked the raisins b/c 1. they "rolled" into eye shapes easily, 2. they were sticky and adhered nicely and 3. they don't really have that much of a flavor altering effect. See, I knew if I were make these in place of my deviled eggs, I could not change the flavor, or I'd likely be disowned!So if you want to add a little cuteness to your Easter table, why not dress your eggs up and put them on parade!

Deviled Egg Chicks

Makes 1 dozen

12 hard boiled eggs

1/2 c. mayo (adjust to taste)

4-6 TBS yellow mustard (adjust to taste)

24 small raisin pieces, rolled into balls (about 8 raisins)

36 small carrot triangles

Salt/pepper to taste

In a large pot, cover eggs w/ cold water. Bring to a boil and cook 13 minutes. Immediately remove from heat and rinse w/ cold water. Allow to cool in fridge for 24 hours for easy peeling. When ready to prepare, cut top of egg off about 1/2-inch down. On bottom half of egg, cut a small portion off very bottom to make it flat for easy sitting. Carefully scoop out yolk from both sides. I used an iced tea spoon to do this b/c it had a narrow tip. If you have a baby spoon, that would work well too.Place 12 bottom halves on your serving tray.  In a bowl, combine egg yolk, mayo, mustard, salt and pepper. Mix w/ a fork, leaving some lumps. Carefully spoon even amounts into each of the 12 "bottoms" and top w/ other piece of egg. Peel and slice a medium carrot into slices. Using a paring knife w/ a sharp point, cut out small triangles.  Next to each bottom half, place 2 small carrot pieces for feet. Place 2 raisin pieces and 1 carrot piece into the yolk portion of each egg, creating eyes and a beak, pushing lightly to adhere. Chill until serving.

*NOTE* Unlike regular deviled eggs when you get double the amount of eggs, remember you will only get 1 chick per egg. So if you make a dozen, you have a dozen to serve, not 24.

~Join me for Tasty Tuesday on Formula Mom~

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