Easter Chicks—Salad Eggs

Children love these little chicks…they are a  nifty way to use up all those eggs from Easter egg hunts. THM S

Chick Eggs

  • 8 eggs
  • 3 tablespoons Duke mayonnaise
  • 1 tablespoon prepared mustard
  • 1 teaspoon cream
  • 1/8 teaspoon salt
  • paprika

Place eggs into a saucepan and cover with water. Bring to a boil, turn off heat and cover saucepan with lid for 10 minutes. Pour off hot water and add cold water and ice. Peel. Cut eggs in half and scope out yolks. Process yolks smooth in a food processor. Add mayonnaise, mustard, cream, and salt. Use either a small cookie scope or pastry bag to fill eggs with yolk mixture. Sprinkle with paprika before serving. 16 salad egg halves or 8 whole salad chicks. THM S

To make baby chicks: cut the top 1/3 of the hard boiled egg off. Carefully remove the egg yolk. Process yolks as directed above. Pipe yolk mixture into the large white piece, mounding up to make a head for the eyes and beak. Add 2 whole cloves for the eyes and a carrot sliver for the beak. place the small white piece on top to look like a chick hatching.

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