Cute Egg Chicks #2
"From the Taste of Home Test Kitchen staff who said "These big-eyed chicks will steal the show at your Easter table or on a buffet. Our Test Kitchen staff took a little artistic license w/a recipe shared by Field Editor Tami Escher of Dumont, Minnesota ... And came up w/these clever chicks." This recipe was originally published as "Cute Egg Chicks" in Taste of Home, April/May issue of 2003 on Page 22. (Time does not include the time to hard-boil & cool the eggs) Enjoy!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (79.7 g)
- Calories 124.9
- Total Fat - 8.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 213.5 mg
- Sodium - 221.3 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.3 g
- Sugars - 0.8 g
- Protein - 8.5 g
- Calcium - 79.7 mg
- Iron - 1.2 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut a thin slice from the bottom of ea egg so it sits flat. Cut off the top 1/3 of ea egg. Carefully remove yolks, place in a small bowl & mash w/a fork. Add the mayonnaise (or sour cream if using), Parmesan cheese, onion, curry powder, mustard & pepper. Stir until well-blended. Spoon yolk mixture back into the egg white bottoms (mounding as needed) & replace the top portion of the egg on the mounded yolk mixture.
Step 2
Cut olives into slices for eyes. Cut 12 small triangles from the red pepper segment for the beaks. Gently press the eyes & beaks into egg yolk filling. Chill until ready to serve.
Tips
- No special items are required.
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