Time 30m Yield 12 Number Of Ingredients 9 Steps:
Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the ‘chick’, ensuring there is enough filling to add ’eyes’ and a ‘beak.’ Slice small wedges out of the carrot rounds creating 12 ‘beaks’. Add a ‘beak’ to each ‘chick’. Slice olive pieces into small squares to be used as ’eyes.’ Add 2 ’eyes’ to each ‘chick.’ Place the egg tops onto each ‘chick’ to look like a chick peaking out of the egg.
Time 1h25m Yield 12 Number Of Ingredients 9 Steps:
Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs. Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth. Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels. Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
Time 25m Yield 24 halves Number Of Ingredients 10 Steps:
Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined. Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Time 35m Yield 12 egg halves, 6 serving(s) Number Of Ingredients 7 Steps:
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise. Remove yolks from whites and place in a small round bowl. Mash yolks with a fork into fine pieces. Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste. Stir mixture until creamy. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves. Sprinkle tops of filled deviled eggs with paprika. Chill in refrigerator 1 to 2 hours or until cold before serving.
More about “easter deviled eggs recipe 445”
Time 20m Yield 1 dozen. Number Of Ingredients 9 Steps:
Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks; set whites aside. In a small bowl, mash yolks. Add mayonnaise, relish, mustard, salt and pepper; mix well. Stuff or pipe into egg whites., Top with sprouts. Tuck the ends of a chive into each egg, forming a handle. Refrigerate until serving. Just before serving, garnish with sunflower kernels.
