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 12m Yield 12 Eggs, 12 serving(s) Number Of Ingredients 2 Steps:
Place the eggs in a pot with enough cold salted water to cover. Place over high heat and bring to a boil. Boil for 5 minutes only, then take off the heat and let the eggs sit in the pot, covered, for an additional 10 minutes. You’ll get perfect hard boiled eggs using this method, without the outside of the yolk turning green. Drain the water out and either run cold water in or use ice cubes. If you don’t cool them off quickly enough, they will develop a green skin between the yolk and the white. Peel the eggs, quarter and plate them. You can make these eggs a day or 2 ahead of Easter. If you wish to dye them, purchase “Paas” dyes or another edible dye version and follow the package directions.
More about “easter hard boiled egg chicks recipes”
Time 30m Yield 1 dozen. Number Of Ingredients 9 Steps:
Cut a thin slice from the bottom of each egg to allow it to stand. Using a paring knife, cut around egg white in a zigzag pattern, about a third way down from the top end. Carefully remove yolks to a small bowl; mash with a fork. Stir in mayonnaise, cheese, onion and seasonings. Spoon into bottom portion of egg whites. Replace tops., Cut each olive into four slices; attach to eggs for eyes. Cut twelve small triangles from red pepper; attach to eggs for beaks. Refrigerate until serving.
