Chirp, Chirp Deviled Eggs

Chirp, Chirp Deviled Eggs
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This clever twist on deviled eggs makes it look like a bunch of hatching chicks — making them almost too cute to eat.This recipe is courtesy of Liz Weiss, MS, RDN, Liz’s Healthy Table.
Prep Time
20
minutes
Cook Time
1
minute
Servings
6
servings
Chirp, Chirp Deviled Eggs
Total time: 20 minutes
Ingredients
  • 6 hard-boiled large eggs
  • 3 tablespoon light mayonnaise
  • 3 tablespoon finely diced orange bell pepper or peeled and shredded carrot
  • 1 teaspoon finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  • 1/8 teaspoon kosher salt
  • a few pinches of pepper
  • orange bell pepper or cooked carrot
  • sliced black olives
  • fresh dill or parsley (optional)
Directions
  1. Cut the eggs in half, lengthwise and carefully remove the yolks, placing them in a bowl.
  2. Mash the egg yolks with the back of a fork.
  3. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
  4. Place the egg yolk mixture in a zip-top plastic sandwich bag and seal it.
  5. Snip half an inch off one bottom corner of the sandwich bag and use it to squeeze an equal amount of the mixture into each egg white half.
  6. 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.
  7. Serve.
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