Chirp, Chirp Deviled Eggs

,
Chirp, Chirp Deviled Eggs
Serves 6
If your kids get excited about going on Easter Egg hunts, they’ll definitely be eager to try these adorable baby chick deviled eggs.
Write a review
Print
Ingredients
  1. 6 hard-boiled Rosemary Farm eggs
  2. 3 tablespoons light mayonnaise
  3. 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  4. 1 teaspoon honey mustard
  5. ⅛ teaspoon salt
  6. A few pinches of pepper
  7. Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
Instructions
  1. Cut the eggs in half, lengthwise. Carefully remove the yolks and place 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.
  2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
  3. 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.
Notes
  1. If you don’t have olives, use cooked green peas or halved black beans for the eyes.
  2. -- Nutrition Information --
  3. Serving size: (2 halves) Calories: 100 Fat: 7g Saturated fat: 1.5g Sodium: 170mg Fiber: 0g Protein: 6g
Adapted from Meal Makeover Moms
Rosemary Farm http://www.rosemaryfarm.com/
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply