Various recipes for this cute presentation of deviled eggs are all over the web. Most of the photos I’ve seen are pretty ratty, though. I made several batches and worked out how to make these look pretty cute. Sooo… I’ll go intn some detail below.
This is a combination of one of my favorite deviled egg recipes and a way to put them together so they don’t look like they were raised in an abusive chicken coop. I made some with green chiles and some without – like them both ways. But I don’t mix the chiles in with all the yolk mixture – I figure that will turn them an olive green. I will save that method for next October and call them “Frankenstein Chick Deviled Eggs.”
This takes a bit of time to put them together if you want them to actually look good.
Here are my key assembly secrets:
- I prefer cutting them with the fat end of the egg up (other end tends to make a thick “hat”)
- Use a straw to cut the eyes from black olives – get the right size straw (1/4″ diameter)
- Cut the beaks from carrots by cutting carrots into 1/8 inch “coins”, then cut the coins into pie slices
- I pulse the shredded cheese in a food processor to make it shredded finer
- 6 hardboiled eggs
- ¼ cup mayonnaise
- ½ tsp white vinegar
- 1 tsp Gulden's Spicy Brown Mustard (1 single serve packet)
- ⅛ tsp salt
- 1 carrot stick
- ¼ cup shredded Jack and Cheddar cheese
- 2 large pitted black olives
- Shredded lettuce
- optional: 2 tbsp diced green chiles
- Peel and rinse eggs and set aside. If you want them to stand up on a plate, cut a small disk off the small end of each egg to give it a flat surface.
- Pulse the cheese in a food processor to get finer shreds and pour into a small bowl.
- Using a small, sharp knife, ⅓ of the distance from the fat end of the egg, cut a shallow zig zag pattern to separate each egg into 2 pieces.
- Scoop the yolks out into a small bowl.
- With a fork, thoroughly mash the egg yolks, then stir in the mayonnaise, vinegar, mustard and salt until well-blended.
- If you want green chiles in them, scoop out ¼ cup of the yolk mixture into a separate bowl and stir in the green chiles. (optional)
- To make the eyes, cut the olives in half and use a ¼' diameter straw to poke out eyes. You may have to blow into the other end of the straw to get each eye out of the straw.
- To make the beaks, cut the carrot into ⅛" "coins" then cut them into 4 pie slices.
- To assemble eggs:
- If using green chiles, scoop the yolk/chile mixture into the hollow of each egg, evenly distributing the mixture. It will sit under the regular yolk mixture so the chile part will be a surprise when you bite into it!
- Scoop the basic yolk mixture onto each egg, forming a rounded shape.
- Roll in the shredded cheese, then add the eyes and beak. A pair of tweezers might help you exactly place the eyes and beak.
- Place the "hat" on each (the other end of the egg white) and arrange on a plate of shredded lettuce.
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