Isn't he CUTE?
Then I got to thinking...maybe you'd like to know how to do this too. So, come along with me while I teach you had to make devilishly cute chicks!
- Dozen Eggs - 13 or 14 if you want extra yolk
- Miracle Whip (or mayo if you prefer)
- Grape Cherry Tomatoes
- Black Olives
that's just where they live on my counter.)
- First, boil the eggs like you normally would for deviled eggs. I do mine about 13 minutes and they're darn near perfect. Peel them after they're cooled enough to handle
- Next, lop off their hats. I cut mine about 1/3 of the way down, but you can make smaller hats if you desire.
- If the yolk isn't visible or is hard to get out, use a very thin knife to cut around the inside of the shell until the yolk can escape.
- Make the yolk mixture like you normally would for deviled eggs. I can't tell you measurements because it depends on how many eggs and how mushy you like it. I personally just squeeze in the MW then stir and repeat until the consistency desired.
- Fill your eggs with the yolk mixture, adding some above the egg white for the chick head. Personally, I use a chef's icing bag for the yolk mixture. It makes deviled eggs so much easier, whether they're done this way or the normal way. (One of the best "for no reason" gifts my husband has ever bought me; although I think his reason was to keep me making deviled eggs.)
- Cut the tomatoes in half then cut the halves in long quarters to get the beaks. I cleared off the gooey part of the tomato. Push the beaks gently into the bottom of the visible yolk on each chick. I used three tomatoes to get the right beaks for mine.
- Cut the black olives into little pieces for the eyes. I only used 2 olives for a dozen chicks. Push the eyes into the yolk as well, above the eyes.
- When the faces are in place, put the caps back on the eggs and smush down a little so they stick.
- Voila! Devilishly Cute Chick Eggs! :)