chillyfillmores
Emma Keys
12 large eggs 1/3 cup mayonnaise 1 teaspoon yellow mustard 1 teaspoon white vinegar Salt to taste Black pepper to taste Carrot (for beaks) Black olives or black peppercorns (for eyes)
Ingredients
01
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off heat and cover. Let sit for 12 minutes before cooling.
02
Peel the cooled eggs. Carefully slice the top third off each egg and remove the yolks, placing yolks in a bowl for the filling.
03
Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper. Blend until smooth and creamy for easy piping into the egg whites.
04
Spoon or pipe the yolk mixture into the larger bottom part of each egg white. Fill just enough so the chick’s “head” can sit neatly on top.
05
Place the trimmed top portion of the egg white over the filling as a “hat.” It should look like a chick peeking out of an eggshell.
06
Use small carrot triangles or olive pieces for beaks. Add two black peppercorns, olive dots, or edible ink for the eyes of your chick.
07
Serve chicks upright on a platter. To keep them steady, slice a small bit off the bottom to create a flat base. Garnish with parsley or lettuce.