Chick'in Eggs.
You can have Chick'in Eggs using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chick'in Eggs
- Prepare 8 large of eggs.
- You need 3 tbsp of mayonnaise or miracle whip.
- It's 1 tbsp of milk (I use coconut milk).
- You need 1 tsp of relish.
- You need 1/2 tsp of mustard.
- It's 1 can of sliced olives.
- Prepare 1 each of baby carrot.
Chick'in Eggs instructions
- Boil eggs rapidly for 6 minutes, then rinse in cold water. You can use decorated hard-boiled Easter eggs as well-yay recycling!.
- Peel eggs and rinse to remove any excess pieces of shell..
- Cut the eggs in half width-wise, the opposite of classic deviled eggs. Remove the hardened yolks and place in a mixing bowl, then shave a small amount off the end of each egg white so that it stands upright..
- Very carefully, use a paring knife to cut zig-zags around the rim of the eggs..
- Add mayo, mustard, relish, and milk to the bowl containing the yolks, and mix thoroughly. I used an electric mixture for about 2 minutes for optimum fluffiness! Spoon the yolk mixture into a Ziploc bag, seal tight, and make a small cut in one of the bottom corners. This is more precise than spooning the yolk mixture..
- Fill 'em up!! (Gently squeeze the Ziploc to dispense the yolk mixture into the egg whites.).
- Place 2 olive slices on each egg as the chick's eyes..
- Slice the baby carrot in half, then using your paring knife again, make zig-zags across the carrot. This makes perfect triangular beaks!.
