🐣 Easter "Chick" Deviled Eggs (Fun for Kids & Adults❣)

These chicks are super cute, tasty & fun!

Ingredients:

9 eggs*

1 tablespoon vinegar

dash salt

3 tablespoons mayonnaise

1 teaspoon Dijon style mustard

dash cayenne pepper

6 circle slices of baby carrot

5 black olives

fresh parsley, cilantro or shredded lettuce (for garnish)

Method:
Place eggs in pan. Add water to cover, vinegar and salt. Bring to a boil over medium heat. Boil 10 minutes. Remove pan from heat. Carefully place in sink and run cold water into the pot until the hot water is gone. Peel eggs under cold running water. Place on paper towels to remove excess water.

Use a sharp knife to slice a very thin layer from the bottom (wider end) of each vertical egg. (This will create a flat surface so that the eggs can sit upright on a platter. Cut a zigzag pattern around the top third of the egg to make it look like it "cracked" open. Use a spoon, or gently squeeze around the base of each egg to loosen the yolk. (It should pop out.) Set the whites aside, with the lids paired with their bases.

Using the fine side of a cheese grater, grate the egg yolks into a bowl. Add mayonnaise, mustard and cayenne. Mix well with an electric hand mixer or small food processor until smooth. Using a pastry bag** to pipe the yolk mixture into the egg white bases. Place the top third of the egg whites on top of the piped in filling, pressing down slightly to attach.

Create olive eyes by poking a straw through the olives and gently squeezing on the straw to squeeze out olive circles. Add two eyes to each chick.

Cut each circle slice of carrot into 2 or 3 triangle wedges. Use one carrot wedge to form a beak for each chick. Set the chicks on a serving platter.  If desired, add a small amount of deviled egg filling on top of the thin slices of egg white. Sprinkle with paprika. If desired, arrange parsley or cilantro around the chicks for garnish. Makes 9 servings.

*Older eggs are easier to peel. Choose eggs between 1 to 2 weeks old for for making hard boiled eggs.

**If you do not have a pastry bag, you can fill a plastic baggie with the yolk mixture. Cut off one corner of the baggie and fill the egg whites.

Nutritional info per serving, approximately:
106 calories ~ 8 grams fat ~ .6 grams net carbs ~ 6.36 grams protein