Celebrate Spring with Eggs: Chirp, Chirp Deviled Eggs
Eggs are inexpensive, available year round, and they’re packed with protein and choline — a B vitamin important for good brain health. Eggs are also versatile. You can scramble them for breakfast, serve our Chirp, Chirp Deviled Eggs for a snack or lunch, or combine them with springtime vegetables for our Eggy Omelet Pie at dinner.
If your kids get excited about going on Easter Egg hunts, they’ll definitely be eager to try these adorable baby chick deviled eggs. To boost your child’s interest even more, involve them in the decorating.
Makes 6 Servings
- 6 hard-boiled large eggs
- 3 tablespoons light mayonnaise
- 3 tablespoons finely diced orange bell pepper or 3 tablespoons of peeled and shredded carrot
- 1 teaspoon honey mustard
- 1/8 teaspoon salt
- A few pinches of pepper
DECORATIONS: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
TIP: If you don’t have olives, use cooked green peas or halved black beans for the eyes.
- 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.
- 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.
- 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.
Nutrition Information per Serving (2 halves):
100 calories, 7g fat (1.5g saturated), 170mg sodium, 1g carbohydrate, 0g fiber, 6g protein, 10% vitamin C
How to Make Perfect Hard Boiled Eggs
Have you ever seen hard-boiled eggs with a green-gray ring around the yolk? It’s not very pretty; after all, the yolks should be yellow! To avoid an unappetizing ring, it’s important to avoid overcooking your eggs and to chill them as soon as they’re done. For a perfect egg every time, follow these four steps eggs-actly:
- Place eggs in a single layer in a medium to large pot and add enough cold water to cover by an inch. Add 1 tablespoon vinegar. (This results in a softer shell that’s easier to peel.)
- Place the pot over medium-high heat and bring the water to a gentle boil. Remove immediately from the heat, cover, and let stand for 14 minutes.
- Drain the water carefully and fill the pot with cold water; change the water several times. Add a few handfuls of ice cubes to the pot, and allow the eggs to cool for 5 minutes.
- To peel, first crack the shells by tapping the eggs on your kitchen counter. Next, roll gently, pressing down just enough to crush the shells all over. Peel under cold running water starting at the air pocket end (the large end).
