Deviled Chicks

May 4, 2015




ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Deviled Chicks","author":{"@type":"Person","name":"Danalaila"},"datePublished":"2015-05-04 14:46:15","image":"https:\/\/i0.wp.com\/flavorfinds.com\/wp-content\/uploads\/2015\/05\/deviled-chicks.jpg?fit=2367%2C780&ssl=1","description":"","recipeYield":"3 servings","prepTime":"PT20M","cookTime":"PT8M","recipeIngredient":["7 hard boiled eggs","2 heaping tbsp light mayo","1 tsp plain non-fat greek yogurt","1 tsp dijon mustard","2 baby carrot sticks (cut into \"noses\")","2 black olives (chopped for \"eyes\")","salt and pepper"],"recipeInstructions":["In a pot with cold water add the eggs and bring to a boil - cook 8 minutes and then run them under cold water and peel. Trim bottoms of eggs so they can stand upright. Then cut off the tops ( 1\/3 OFF ) and set them aside for later. Carefully remove the yolks and place in a bowl - I only use 6 eggs but cook an extra one for more yolk for the filling :)","In the mixing bowl with the yolks add the , mayo ( more if needed ) yogurt, dijon mustard and some salt and pepper to taste and mix well until smooth. Then transfer the yolk mixture to a plastic sandwich bag and cut a hole in the corner to make a piping bag. Then fill each egg white base with the filling - add the eyes, nose and then the top of the egg white on top!","These take a little patience but they are so cute and delicious to eat!!!"],"recipeCategory":["Appetizers"],"recipeCuisine":["American"]}
Deviled Chicks
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Rating: 0
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Servings Prep Time
3 servings 20 minutes
Cook Time
8 minutes
Servings Prep Time
3 servings 20 minutes
Cook Time
8 minutes
Deviled Chicks
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
3 servings 20 minutes
Cook Time
8 minutes
Servings Prep Time
3 servings 20 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a pot with cold water add the eggs and bring to a boil - cook 8 minutes and then run them under cold water and peel. Trim bottoms of eggs so they can stand upright. Then cut off the tops ( 1/3 OFF ) and set them aside for later. Carefully remove the yolks and place in a bowl - I only use 6 eggs but cook an extra one for more yolk for the filling :)
  2. In the mixing bowl with the yolks add the , mayo ( more if needed ) yogurt, dijon mustard and some salt and pepper to taste and mix well until smooth. Then transfer the yolk mixture to a plastic sandwich bag and cut a hole in the corner to make a piping bag. Then fill each egg white base with the filling - add the eyes, nose and then the top of the egg white on top!
  3. These take a little patience but they are so cute and delicious to eat!!!
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